The Kiritsuke is a great replacement for a gyuto/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.

Aogami, or Blue Steel #1, has the same carbon content as White Steel #1 — the difference is the addition of tungsten and chromium to the material. These additions add specific qualities to already high-quality steel. Aogami (Blue Steel #1) has about 1.3% carbon and 0.4% chromium added to the basic white paper. It has a practical hardness of 61 to 64 HRC. It’s high-grade Japanese steel that strengthens the heat treatment characteristics and wear resistance by adding chromium and tungsten to white steel. The sharpness lasts longer and cuts smoothly, so the cut is finished clean.

Handle Material: Wenge Wood

Blade Length: 210mm (8.2")

Blade Depth: 45mm

Thickness at spine: 1.9mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: SG2 Core / Stainless Steel Cladding

Hardness (Rockwell scale): 62 - 63

Layers: 33