Motokyuuichi kurouchi aogami #2 200mm kiritsuke chuka bocho
Motokyuuichi kurouchi aogami #2 200mm kiritsuke chuka bocho
Regular price
¥17,400 JPY
Regular price
Sale price
¥17,400 JPY
Unit price
/
per
Motokyuuchi, founded in 1895, is a small forge in Shimabara, Nagasaki, Japan. It is currently led by 5th generation blacksmith, Yasuhide Maeda, with this father and master, Kiyonori Maeda, the 4th generation.
Brand/ maker: Motokyuuchi
Location: Nagasaki, Japan
Knife type: ktip / kiritsuke chuka bocho
Finish: kurouchi
Construction type: sanmai | iron clad
Steel category: carbon
Steel type: Hitachi aogami #2 (blue #2)
Total length: 334mm
Blade length: 195mm
Blade height at heel: 75.8mm
Spine thickness at handle: 3.8mm
Spine thickness at heel: 3.8mm
Spine thickness at middle: 3.2mm
Spine thickness 1cm from the tip: 2.0mm
Weight: 262g
Edge/bevel: 50:50
Handle: octagonal walnut
Hand orientation: ambidextrous
*NOTE: Each knife is a handmade product so there will be variations in terms of profile and dimensions.
· · · · · · · · · · · · ·
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
Brand/ maker: Motokyuuchi
Location: Nagasaki, Japan
Knife type: ktip / kiritsuke chuka bocho
Finish: kurouchi
Construction type: sanmai | iron clad
Steel category: carbon
Steel type: Hitachi aogami #2 (blue #2)
Total length: 334mm
Blade length: 195mm
Blade height at heel: 75.8mm
Spine thickness at handle: 3.8mm
Spine thickness at heel: 3.8mm
Spine thickness at middle: 3.2mm
Spine thickness 1cm from the tip: 2.0mm
Weight: 262g
Edge/bevel: 50:50
Handle: octagonal walnut
Hand orientation: ambidextrous
*NOTE: Each knife is a handmade product so there will be variations in terms of profile and dimensions.
· · · · · · · · · · · · ·
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
Shipping information
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
View full Shipping Policy
Care Guide
Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
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