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Moritaka AS Kurouchi Kiritsuke 210mm

Moritaka AS Kurouchi Kiritsuke 210mm

$343.00 CAD
$343.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary

Garage Sale Disclaimer/Rules
➤ No holds, no special deals, no discounts, items are priced to move!
➤ First come, first served.
➤ No pre-sales, we gotta keep it fair!
➤ Retail location inventory is exclusive to each store on the first day. So come in early!

Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de Moritaka Hamono -Moritaka Hamono a été fondé en 1293 et fabrique des lames de haute qualité depuis 31 générations. Je pense qu'ils savent ce qu'ils font maintenant. Il y a cinq générations, la famille est passée à la production exclusive de Hocho (couteaux de cuisine). Les couteaux fabriqués par la famille Moritaka ont une réelle élégance et beauté. Cette série de couteaux est réputée pour sa finesse qui se traduit par un tranchant fantastique. T


Forme du couteau Kiritsuke
Longueur de la lame 210mm
Hauteur de la lame
Épaisseur du dos au talon
Poids
Type d'acier Noyau Aogami Super (carbone super bleu) avec revêtement en acier au carbone
Dureté Rockwell 62-64
Tranchant/Biseau Double (50/50)
Manche Manche Wa (japonais)
Forgeron Moritaka Hamono
Shape Kiritsuke
Also know as? You could also call it a Gyuto, depending on what part of Japan you are in.
Blade Length 210 mm |
Blade Height 45,8 mm
Thickness 3,2 mm
Weight 149 g
Steel Type Aogami Super (Blue Carbon Steel) Avec un revêtement en acier au carbone
Dureté Rockwell 63 - 64
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Noyer Collier en Pakkawood Noir -
Blacksmith Moritaka Hamono
Made in Kumamoto, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: GSMORASWR210KI

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.live/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Moritaka AS Kurouchi Kiritsuke 210mm

  • Moritaka AS Kurouchi Kiritsuke 210mm

    Kiritsuke

    Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife.

  • Moritaka Hamono - Blacksmith

    Moritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty.

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  • Great Customer Service
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  • Ships From Calgary
  • Owner & Operated in Canada

Overall rating: 4.714286 / 5 from 7 reviews.

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Reviews

Great 👍

"Been loving it, using the knife at home and in a professional kitchen. It doesn't rust as quickly as other carbon steel knives of mine, so really suitable for all uses. Came really sharp out of the box"

— Lucas V. (5/5)

Moritaka AS Kurouchi Kiritsuke 210mm.

"This knife is razor sharp right out of the box customer service was excellent the knife is balanced well and feels good in the hand it has a flatter profile which makes it grate for prepping vegetables and chopping green onions and chives,shallots,garlic, and onions"

— Edward P. (5/5)

Sharp as a Samurai's blade

"Surprisingly lightweight (and razor-sharp!). Exactly what I hoped for."

— David H. (5/5)

Shocked

"How can this price be called “ Garage Sale”? Love the knife - not the price. Honma ni bikurishta!!!"

— Si D. (3/5)

Knife

"This was my first knife that I didn't get from a knife block and I was pleasantly surprised. I couldn't believe how light it was and how surprisingly easy it sliced threw everything I tried. H9nestly makes me regret not buying one sooner. If your debating on buying a knife from knifewear I would suggest throwing caution to the wind and pulling the trigger. You won't regret it!"

— Andrew J. (5/5)

Great gift

"My girlfriend's teenage son picked it out for himself. He LOVES it."

— Shaun O. (5/5)

Great Shaving Cream

"Went to buy some shaving cream. Came out with beautiful knife and shaving cream. Have not tried to use the knife to shave, but imagine it would work well."

— Doug P. (5/5)

Q&A

With everything considered (sharpness, edge retention, rust resistance etc.), is Aogami Super superior compared to Aogami #1, #2, Shirogami #1, #2 and #3? Thanks.
Hey! Aogami Super will stay sharp longer and will rust much more slowly. It's ever so slightly more rugged, so it's a great choice! Technically it doesn't get quite as sharp, but I haven't noticed a difference.