Japanese Chef Gyuto Knife - KAGEKIYO - Urushi Ryokuro green Serie - White Steel No.1 - Size: 21/24cm
"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 manufacture history. It is the owner of the KAGEKIYO and SAKAI ICHIJI brands.
The color of the handle gradually becomes lighter green as it is used.
Specifications
| Knife | 21cm | 24cm |
| Overall Length | 352mm | 403mm |
| Blade Length | 210mm | 240mm |
| Blade Height at Base | 44mm | 48mm |
| Blade Thickness | 3.3mm | 3.34mm |
| Weight | 127g | 159g |
- This knife has a sheath (saya)
- Steel Type: White Steel (Shirogami) No.1
- Blade Type: Single Edged Blade for right-handed
- Handle Type: Wood coated with lacquer in green and black tones
- Series: Ryokuro
- Brand: Kagekiyo
- Made in Sakai, Osaka, 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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