Yoshihiro Mizu Yaki Blue High Carbon Steel Super Kurouchi Kiritsuke Multipurpose Chef Knife with Nuri Saya Cover

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日本製 Made in Japan
$280.00 $199.99
Product Code: ASKUKI210SH
Availability

In Stock

日本製 Made in Japan

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*Recommended to purchase with Custom-Cut Saya Knife Cover Sheath
Blue High Carbon Steel Super with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. It is ranked above Blue Steel #1 and is second to none in hardness and edge retention.

Description

Mizu Yaki Blue High Carbon Steel Super with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. It is ranked above Blue Steel Super and is second to none in hardness and edge retention. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. The blade comes complimented with a traditional Japanese handle that is made of octagonal magnolia wood and water buffalo horn bolster equipped with a protective wooden sheath called a “Saya,” which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. The octagonal shape of the handle allows for comfortable use regardless of which handed the user is.
Chef Knife
Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Chef Knife

Care & Sharpening

  • Sharpening and honing should be done with only water whetstones.
  • Hand wash and dry only, and do so immediately if working with acidic ingredients.
  • Do not use on objects such as bones, nutshells, and frozen foods.
  • This knife will oxidize/rust without proper care

Chef Knife

Recommended for Professional Use Only


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Additional information

Knife Size

8.25" (210mm), 9.5" (240mm)

Blade Material

Super Blue High Carbon Steel

Bolster Material

Double Bolster Ebony

Edge Angle

Double Edged

Grade

Black Forged (Kurouchi)

Handle Material

Shitan Rosewood

Handle Shape

Octagonal

HRC

64-65

Knife Style

Kiritsuke

Stain Resistant

No

3 reviews for Yoshihiro Mizu Yaki Blue High Carbon Steel Super Kurouchi Kiritsuke Multipurpose Chef Knife with Nuri Saya Cover

  1. Rated 5 out of 5

    Gary Henderson (verified owner)

    Everything I ever wanted in a Kiritsuke, and more. Perfect balance, cuts like a razor (or, as my wife says, a lightsaber). The handle feels good in the hand. The edge stays sharp for a LONG time. Were I still working in a restaurant, I might only need to sharpen this once or twice a week instead of multiple times per day, as is the case with lesser knives. For home use, I suspect that once per month sharpening is going to be enough.
    This knife reminds me of the 50s and 60s television commercial for the Vegimatic: “It slices, it dices, makes mounds of coleslaw!”
    The blade has a slight curve to it, which means you can use a western-style rocking motion to chop vegetables if you so desire. But whether you are using this knife for chopping, slicing, dicing, or mincing, it is up to the task. With a Rockwell hardness of 64-65, it i the hardest non-stainless blade you can get.
    Just take care to hand wash the blade in warm, soapy water, and then towel dry it immediately after use. This is high carbon steel, not stainless. It will rust. And then, after drying, apply a few drops of vegetable oil to the blade, slip it into its saya, and it will be ready for the next task you have for it. Treat it well, and when it is passed down through generations of your family, they will enjoy using it as much as you.

  2. Rated 5 out of 5

    Philip

    My first kiritsuke. My first super-blue carbon… And now I pray it doesn’t rust due to hobbyist cooking carelessness lol.
    This thing, is so sharp!!! I have a couple of other knives custom, and a stainless nice gyuto.
    But this thing cuts on a whole new level. I copied the youtube videos of people cutting tomatoes without holding it.
    This thing sliced thru on it’s own. Must be careful. Highly recommend for enthusiasts. Not sure how it compares to $400+ Kiritsuke’s, but I’m very happy as this was in a price point. Style points are a 10. The thing looks SO mean!

  3. Rated 5 out of 5

    Aj (verified owner)

    Going on 6 months with this knife. Better edge retention than my 400usd kramer damascus chef knife. Love the looks. Having a custom handle put on it because i personally don’t like the octagonal style very much. Angles are just too sharp for my hands during long periods of use. But the thing cuts incredible, looks amazing, and stays sharp forever. Worth it

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