- Type: Kiritsuke / Damascus (17 layers)
- Brand: Ishizuchi
- Construction: Hon-Warikomi / Ironclad with Blue (Aogami) #2
- Method: Hammer Forged
- Blade Length: 210 mm (8.2 in)
- Blade Height: 47 mm (1.8 in)
- Weight: about 170 g (5.9 oz)
- Spine Thickness: 3 mm/at heel
- Blade Type: Double-bevel
- Core Edge Steel: Blue (Aogami) #2 High Carbon Steel
- HRC (Rockwell Hardness): 60-62
- Finishing: Black Finish (Kurouchi)
- Place of Origin: Tosa, Japan
- Handle: Japanese, Walnut (Kurumi) w/ pakka wood Ferrule
- Handle Type: Octagonal
Kiritsuke knives have a few multipurpose traditional Japanese blades. They can be used as a Yanagi (slicing knife) or an Usuba (vegetable knife). These sword-shaped knives feature a straighter edge than a Yanagi for vegetables and a longer blade than an Usuba for slicing fish with ease.
Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.
Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides ( Mine & Hira ) other than the blade.
There is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.
- After using the knife, wash it well with detergent, etc., and then wipe off the water well.
- (especially on the blade).
- Do not hit or twist the cutting edge and cut frozen foods.
- Use a sharpening stone to maintain the sharpness of the blade.