Hideo Kitaoka Blue Steel No.2 Damascus Kiritsuke Yanagiba Japanese Chef Knife 240mm

HK-B2-D-KY240S
$339.00
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Born in 1950, knifesmith Hideo Kitaoka works in Takefu Village, Echizen in Fukui Prefecture. He learned his craft from his father in Echizen as a child. He is known for traditional style knife making with single grinds and does excellent work in a variety of carbon steels. . He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. 

The cutting edge is forged from Blue Steel No.2 also known as Aoniko. Forged to a very hard Rockwell hardness of 63:64 these knives have extremely long edge retention and are less brittle than some carbon steel blades.

He says, although sometimes he faces difficulties, when he achieve to create number of blades by forging red iron bar by hand, he feels satisfaction and loves of making knives. He is the third generation of Kitaoka Knives.

Specifications:
Knife Type: Kiritsuke-Yanagiba
Steel Type: Blue Steel No.2 
Blade Type: Single-edged Blade
Blade Length: 240mm
Blade Height:37mm
Blade Thickness:3.1mm
Handle Length: 134mm
Weight:147g

Handle Material: Rosewood

 Use & Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade. 

We can change the blade length according to your preference. 

It usually takes 2 –4 weeks for us to restock should this item is not available. 

 

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A knife is a piece of art that a craftsman puts their heart & soul into.