Yoshihiro Mizu Yaki Blue High Carbon Steel Black Forged Kiritsuke Japanese Multipurpose Knife Octagonal Shitan Handle with Nuri Saya

Regular Price: $200.00

Special Price $169.99

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Regular Price: $200.00

Special Price $169.99

Our handmade Yoshihiro Blue High Carbon Steel #2 Black Forged Kiritsuke Japanese Multipurpose Chef Knife are at the top of its class in performance. Kurouchi is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing enough resiliency to perform consistently in the most exacting of conditions.
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Our handmade Yoshihiro Mizu Yaki Blue High Carbon Steel #2 Black Forged Kiritsuke Japanese Multipurpose Chef Knife are at the top of its class in performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing enough resiliency to perform consistently in the most exacting of conditions.

Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knives. This unique style of forging offers stain resistance in the areas which are black and have the unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

The Kiritsuke is one of the most versatile and essential of all knives a cook can have. It is a cross between a chefs knife and a vegetable knife and is perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
Grade: Black Forged (Kurouchi) Edge Angle: Double Edged
Size: Bolster Material: Double Bolster
Knife Style: Kiritsuke HRC: 62-63
Handle Shape: Octagonal Saya Cover: Lacquered Magnolia wood
Material: High Carbon Blue Steel #2 Origin: Made in Japan
Handle Material: Rosewood Stain Resistant: No

Customer Reviews

Great seller Review by Customer
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I got my Yoshihiro Mizu Yaki in 2 day was a fast delivery and my Item looks great. I bought for my husband christmas gift and I am sure he is going to love it. Great service seller. Thanks.
Beautiful but... Review by Henrik Falck
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The knife it self is with out a doubt a masterpiece. The handle is wonderful to hold and fits perfectly in my hand, and the knife it self is aesthetically pleasing. except for one part near the handle it looks like some running oil or followed the side of the knife and oxidized leaving a water like line of brown rusty color on the knife. this is not really a problem cause it looks rustic to me and just fits.

The knife is also perfectly balanced, cant say this enough, but my biggest problem is that the wooden cover can not be used because the hole with the safety pin is wry, and i cant get the pin true not without an extraordinary amount of force, and getting it back out takes as long as the service in our kitchen. :) so It cant be used.

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