Tsunehisa, Aogami Super, Kiritsuke 210mm

Tsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world.

 The modern Kiritsuke gyuto is an all-round kitchen knife with a similar profile to a Gyuto but generally with less curve in the blade, they are used more with a push cut and the clipped “K-Tip” is great for fine work. (Kiritsuke Bōchō, “slit open”, is a traditional single bevel blade which is a mix of a Yanagiba and an Usuba. It can be used for portioning proteins or cutting vegetables. It is used by Japanese Executive chefs and is a symbol of expertise).

Aogami, also known as Blue paper steel due to the colour of the paper it came wrapped in, is a high carbon steel made by Hitachi Metals. Aogami is known for its sharpness and edge retention, blue paper steels are considered some of the best carbon steels in the world. It’s like Shirogami but with added tungsten and chromium to give it better edge retention, it comes in 3 grades Aogami #1, #2 & Aogami Super. This knife is clad in stainless steel.

Measurements and photographs are taken from a random knife and may differ from the knife you receive.