Color: Rosewood
Size:
8.3"
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Sharp and elegant chef knives, hand-forged in Japan
A quality chef's knife is almost as essential to preparing a great meal as heat and salt. Whether you're a burgeoning home cook just starting your culinary journey or a seasoned pro with a well-established collection, sharp, well-crafted knives are the difference between hours laboring over a cutting board and breezing through your prep work with ease. Hand-forged by Japanese masters from strong and durable steel, the Morado Kiritsuke Kuro-uchi knife is sure to be your most trusted kitchen companion from day one.
- Morado Kiritzuke Kuro-uchi is a multi-functional Japanese kitchen knife suitable for everyday use at home or in a professional kitchen
- Optimal size and shape for chopping vegetables and cutting larger pieces of meat and fish
- Hand-forged from a Hitachi's Super Blue Steel (Aogami Super) core, the premium carbon steel for traditional Japanese knives
- Kuro-uchi (black) protective patina and hammer dents on the upper part give a traditional look and keep food from sticking
- Heat treated to around 63 HRC
- Very hard steel will retain a super-fine sharpness for a long time
- Easy to sharpen thanks to the high carbon content
- Aogami Super core is least sensitive to rust among high carbon steels
- Contains 0.4% vanadium which gives the steel more toughness
- Outer layers are softer stainless steel, giving the knife extra rust protection
- Traditional Japanese Wa handle is oval and smooth, well-balanced for right- and left-handed users
- Handle made from dense and durable rosewood with a handsome dark finish
- Core: Hitachi's Super Blue Steel (Aogami Super)
- Outer: Stainless steel
- Handle: Rosewood
| Blade Shape | Kiritsuke |
| Steel Type | Aogami Super |
| Hardness (HRC scale) | 63 |
| Overall Length | 14.2" |
| Blade Length | 8.3" |
| Blade Height: | 1.8" |
| Spine Thickness | 0.08" |
| Weight | 6.2 oz |
| Handle Length | 5.5" |
| Handle Type / Wood | Japanese / Rosewood |
| Blacksmith | Harukaze |
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
Email us at [email protected] for sizing guidance or other questions.
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