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Morado Kiritsuke Kuro-uchi in Rosewood

$275

Color: Rosewood

Size: 
8.3"
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Returnable within 30 days
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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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