Kisuke x Kaishin White steel #2 Hon-warikomi Kurouchi Hammered Kiritsuke Gyuto 210mm Hongasumi finish
$277.00 – $307.00
Style: Kiritsuke Gyuto
Steel Type: White steel #2 hon-warikomi iron steel Hongasumi finish
※not stainless knife
Handle: Magnolia wood and buffalo horn handle (The picture is black horn color. You can choose white color horn.)
Saya cover: Magnolia Wood
To make this knife, Kaishin has teamed up with Kisuke (Manaka hamono tanrenjyo).
This knife is real craftsmanship. This work is uncompromising.
This knife is Hon-warikomi and water quenching so this blade is very sharpness.
This knife with a white #2 steel that is said to be the closest to tamahagane, the material of Japanese swords.
Because white steel is pure, it is difficult to handle. In particular, quenching requires skill and sense because the temperature range is very narrow.
It is very sharp.
In the Kisuke series, Kisuke making full use of the thorough temperature control and the technology he have cultivated so far, and he striving to make the spheres finer by annealing, sharper blades by water quenching, and release stress by tempering.
Shirogami (white steel) is easy to polish even with natural whetstones, and is easier to sharpen than Aogami(Blue steel).
This quality, usability and the appearance of that are all very nice.
We recommend the Kisuke x Kaishin Hontanren Kurouchi Hammered knife to all chefs and knife freak!
The Gyuto is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting fish, meat and chopping vegetables.
Only 1 in stock.