The Yoshihiro Mizu Yaki Kiritsuke Japanese Chef’s Knife is a cross between a Yanagi and Usuba knife, or a knife for slicing fish and a knife for cutting vegetables. Its cutting edge is slightly straighter than a chef’s knife, making it suited for chopping vegetables, but it holds a curve to the tip, which makes it good for slicing. In traditional mizu yaki manner, this knife was forged using water during the tempering process to make the steel harder. Crafted with a blue steel #2 (62-63 HRC) core, it has superior edge retention and ease of sharpening. Its traditional Japanese, rustic, black finish gives this knife an elegant look and feel. With its handcrafted rosewood handle and added damascus steel layering, this knife has a thicker spine than most, and is great for chefs who prefer a more durable, slightly heavier knife. Our Mizu Yaki Black forged Kurouchi knives are also complimented with a traditional Japanese style handcrafted Shitan wooden handle affixed with a rosewood bolster, which protects the knife and adds to its appearance when not in use.
Care & Sharpening:Traditional Japanese knife making values a sharp edge, which requires attention and care. 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.
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*