Kiritsuke knife, Aogami 2, Kurouchi finish - Kitaoka
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Kitaoka only makes single bevel knives so you can rest assured that he knows what he is doing.
SHAPE: Kiritsuke Yanagiba. This shape was generally used by the executive chef as a multipurpose knife. It could be used for slicing fish but also rotary peeling which would normally be done with an Usuba.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to roughly 62-63 rockwell and wrapped in soft carbon steel so care must be taken to dry the knife properly.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish
HANDLE: D shaped Rosewood wood handle with pakkawood ferrule.
LENGTH: 270mm in length.
MAKER: Kitaoka - Takefu, Japan
BEST FOR: Slicing fish and looking cool while doing it.
SAUNDERS SAYS: "This is a wee bit of a head turner."