Ohishi Aogami 2, Kurouchi Tsuchime Hiraki (Utility) 165mm
The traditional Hiraki is a single bevel knife used for paring shellfish and butterflying fish filets. However, this wonderful double bevel Hiraki can fill all the roles of a Utility Kitchen knife as well as light butchery as well.
The Kurouchi/Tsuchime finish makes the knife stand out and the Blacksmiths have confirmed that the colour of the Kurouchi finish can vary from knife to knife and the blades we have in stock have a slight brown tinge to the finish. Also having the Stainless cladding makes maintenance and upkeep easier than true Blue Steel knives.
I really enjoyed the feel of the knife when I tested it and found that the narrow tip on the knife was great for a broad range of fine work food prep. The extra length to the blade will suit most Chefs and Cooks who want a Utility knife with a sturdy feel that holds its edge and can cover such a broad range of tasks.
About Hiraki / Petty (Utility) Japanese kitchen knives
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.