Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices.
Kiritsuke is a hybrid knife shape and it is meant to perform both the tasks of a slicer (like Sujihiki) as well as an all-rounder (like Gyuto). The most part of the belly is flat to be used with push cuts and ends slightly curved in the end. It’s signature nose, known as “K tip” nose, is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping.
The Ishizuchi 210mm Kiritsuke will become the favorite in every kitchen, home or professional. Its size makes it practical to use and can be used by both starters or advanced cooks. Made using Aogami Super steel, secures a razor sharp edge as well as a long edge retention. Features a classic traditional Kurouchi / hammered finish and it is fitted with a beautiful Rosewood handle suitable for all hand sizes.
|Brand / Blacksmith:||Ishizuchi|
|Series:||Kurouchi Aogami Super|
|Blade Length / Total length (mm):||215 /370|
|Grind:||50 / 50|
|Finish:||Kurouchi / Hammered|
|Steel type:||Aogami Super|
|Forging method:||San Mai (Stainless Clad)|
|HRC hardness:||62 – 64|
|Handle type / Material / Ferrule:||Octagonal / Rosewood /Plywood|
|Spine Thickness at heel / tip (mm):||1,6 / 0,35|
|Blade height at heel (mm):||46|