Kikuzuki Kurouchi Kiritsuke Gyuto 240mm – Japanese kitchen knife
Kikuzuki Kurouchi Kiritsuke Gyuto 240mm – Japanese kitchen knife

Kikuzuki Kurouchi Kiritsuke Gyuto 240mm – Japanese kitchen knife

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Kikuzuki Kurouchi Kiritsuke Gyuto 240mm

KiKuzuki Kiritsuke Gyuto is made with Shirogami2 carbon fiber to eat eh. My ös lamination Ter ace is iron. The blade is chamfered in the Sakai style (wide bevel) and is pleasant av ä k used eh eh. The black cheek is the result of the blacksmith's forging, and this requires skill from the blacksmith, because the geometry of the blade must be measured during the forging phase.

The handle of the knife is traditionally made from Magnolia sec ä front hela from Buffalo horn. Sakai is led by k sedated beer the parents have created a worry-free (rust), functional and incredibly beautiful sec ä a balanced whole. An easy choice for those who value quality and tradition.

The Kikuzuki line has been forged in Yoshikazu Tanaka's workshop, in skilled hands. Tanaka is known as a master of Hitachi Metals' different steels and their processing, but if he could choose only one steel, it would be Shirogami2.

Sakai Kikumori has made high-quality soup belted out ä since 1926 l squealing. They än's products rely heavily on 600 years of history In Sakai's renowned knife manufacturing. Sakai Kikumori ty belches l vaguely by many of Sakai's best sharpeners, blacksmiths, sec ä with coffee makers, producing quality in many styles eh.

Kikuzuki knives represent the best of Sakai uchihamono. From the beginning, the knives have been made with skillful k sedated beer bargain of the masters aunt omg oh ä standards.

Ter length: approx. 225mm

Total length: 379mm

Weight: 194 grams

Ter hardness: +/- 61HRC

Note: Care is required to prevent the knife from rusting. With hard knives ä mustn't cut mit eh än j old man ä or hard. especially very thin thickness, not tolerable ä worse k handling errors eh.