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For over 30 years, Kitaoka-san has been making high end Japanese knives from his small shop in Takefu Village, Echizen in Fukui Prefecture. He is known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique.
The White #1 line of knives have a cutting edge which is formed from Aogami #1, a high-carbon steel known for its hardness and superior edge retention. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied resulting in a stunning damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-hand users.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from rosewood and black pakka wood for the ferrule.Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One Sided Traditional Grind (see choil shot)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 6.5ounces
Blade Length: 262mm
Spine Thickness at Base: 3mm
Blade Height: 39mm
Please note: We only ship Kitaoka knives in the USA
The White #1 line of knives have a cutting edge which is formed from Aogami #1, a high-carbon steel known for its hardness and superior edge retention. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied resulting in a stunning damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-hand users.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from rosewood and black pakka wood for the ferrule.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Kitaokasumi-Kiritsuke270Posted By: Jeff - verified customer
3 people found this review helpful
Absolutely beautiful. What a work of art. Gives a new meaning to sharp.
The service and knowledge, the price compared to other sites, the expedited shipping, the overall experience, it was 10 star. I have recommended CHEFSKNIVESTOGO to friends and will purchase again from them.
3 people found this review helpful
Absolutely beautiful. What a work of art. Gives a new meaning to sharp.
The service and knowledge, the price compared to other sites, the expedited shipping, the overall experience, it was 10 star. I have recommended CHEFSKNIVESTOGO to friends and will purchase again from them.
