Japanese Sujihiki Knife - KAGEKIYO - Urushi Kuroro Serie - Carbon Blue Steel No.1 - Size: 24/27cm
"Kagekiyo is the advanced brand of Baba Cutlery Works, and is produced by expert craftsmen in Sakai City, Osaka Prefecture, the home of Japanese hammer forged blades.
The knives are made from traditional steels such as Shirogami and Aogami, and the blades grinded by its own artisan are very sharp, and they are matched with special handles made for them.
Kagekiyo's beautiful knives will brighten up your kitchen and your dish!
The Baba Hamono Seisakusho has more than a century of knives manufacturing history. The company is the owner of the KAGEKIYO and SAKAI ICHIJI brands.
The knives of the Kagekiyo Kuroro Serie are made of Carbon Blue Steel No.1. The handle is made of wood coated by lacquer in black and brown tones.
Specifications
| Knife | 24cm | 27cm | |||
| Blade Length | 375mm | 270mm (10.6") | |||
| Overall Length | 240mm | 415mm (14.9") | |||
| Blade Height at Base | 35mm | 37mm | |||
| Blade Thickness | 3mm | 3,1mm | |||
| Weight | 127g | 150g |
- This product has a sheath
- Steel Type: Carbon Blue Steel (Aogami) No.1
- Blade Type: Double Edged Blade
- Handle Type: Wood coated with lacquer
- Serie: Urushi Kuroro
- Brand: Kagekiyo
- Made in Sakai, Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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