Gyuto/Kiritsuke Knife Hokiyama-Tosa-Ichi Tsuchime Bright 210 mm

Product detailed description

Versatile Japanese Kiritsuke/Gyuto knife for perfect cutting

Robust, sharp Japanese Kiritsuke/Gyuto knife from the Hokiyama Tosa-Ichi Tsuchime Bright series, made from Japanese AOGAMI SUPER (Blue Super Steel). The back of the knife and the blade taper to a point for versatile use such as cutting and cleaning meat, fruit and vegetables. The chef's knife is also suitable for rocking cuts of herbs, vegetables and nuts. The perfectly balanced blade with a Tsuchime (hammered) finish not only gives the knife a great look, but also prevents the cut material from sticking to the blade. The sharpness of the blade ensures minimal loss of liquid, and your dishes will be full of juice and vitamins. Japanese artistry and new technologies make this knife unique and inimitable.

Kiritsuke is a traditional Japanese knife that combines elements of Yanagiba and Usuba, combining precision in cutting fish and efficiency in cutting vegetables. In Japan, it is considered a knife for experienced chefs, as its use requires technical skill and precision.

Distinctive design and functionality

The blade of the Kiritsuke knife is longer and wider than that of a standard kitchen knife, with a distinctly beveled tip that facilitates precise cuts. The blade is double-sided sharpened and is more suitable for universal use. Thanks to its design and precise workmanship, the Kiritsuke is a popular tool not only among professional chefs, but also among Japanese cuisine enthusiasts who are looking for an exceptional and effective knife.

We recommend purchasing a sheath or blade protector for the knife.

Gyuto knife parameters:

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Aogami Super steel is extremely rich in carbon content, which directly affects the hardness of the blade. It also contains 0.4% vanadium, which gives the steel greater toughness. Aogami Super is rated as the most advanced carbon steel on the market. High carbon steel requires more maintenance because it quickly develops a protective patina and if not wiped and dried after each use, a patina (rust) will form. However, Hokiyama solved this problem and made maintenance a little easier for us. Two outer layers of milder SUS405 steel are corrosion resistant. The Aogami Super steel core is still exposed at the very edge (the visible, curved line at the bottom of the blade represents the boundary between the core and the outer steels). The hardness of Aogami Super steel is around 63 HRC. It is an extremely hard steel, which means that it retains its high sharpness for a long time despite intensive use. The high carbon content also makes the knife very easy to sharpen.

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% confident in your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning the kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.