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

Availability Out of stock



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7" 180mm
$169.99
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8.25" 210mm
$189.99
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$209.99
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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.

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Great seller. Review by Wee Wa
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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.

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