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alt="A Japanese-style kurouchi ktip gyuto with a dark, textured blade and a black, octagonal handle is placed on a dark gray surface."
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alt="A Japanese-style kurouchi ktip gyuto with a dark, textured blade and a black, octagonal handle is placed on a dark gray surface."
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alt="A kurouchi ktip gyuto with a dark, textured upper blade and a sharp, polished edge lies on a gray surface. The blade features engraved Japanese characters, and the handle has a red label with black writing."
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alt="A kurouchi ktip gyuto with a dark, textured upper blade and a sharp, polished edge lies on a gray surface. The blade features engraved Japanese characters, and the handle has a red label with black writing."
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alt="Close-up of a kiritsuke gyuto blade with a textured, dark upper section and a smooth, polished lower edge. Japanese characters are etched into the textured area. The background is a plain dark surface."
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alt="Close-up of a kiritsuke gyuto blade with a textured, dark upper section and a smooth, polished lower edge. Japanese characters are etched into the textured area. The background is a plain dark surface."
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alt="Close-up view of a workhorse gyuto blade, featuring a textured, dark upper section and a smooth, polished lower edge against a plain dark background."
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alt="Close-up view of a workhorse gyuto blade, featuring a textured, dark upper section and a smooth, polished lower edge against a plain dark background."
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alt="A close-up of a kiritsuke gyuto Japanese chef’s knife with a sharp blade and textured, dark finish near the edge, set against a dark, plain background."
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alt="A close-up of a kiritsuke gyuto Japanese chef’s knife with a sharp blade and textured, dark finish near the edge, set against a dark, plain background."
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alt="Close-up of a kiritsuke gyuto knife with a textured, patterned blade and engraved kanji characters, set against a dark background. The handle is partially visible."
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alt="Close-up of a kiritsuke gyuto knife with a textured, patterned blade and engraved kanji characters, set against a dark background. The handle is partially visible."
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alt="A Japanese-style kurouchi ktip gyuto with a rectangular black handle and a dark, partially rough-textured blade rests on a gray surface. The blade features subtle markings and a red sticker near the handle."
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alt="A Japanese-style kurouchi ktip gyuto with a rectangular black handle and a dark, partially rough-textured blade rests on a gray surface. The blade features subtle markings and a red sticker near the handle."
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alt="A Japanese-style kurouchi ktip gyuto with a black, rustic, textured blade and a dark, angular handle rests on a dark gray, textured surface."
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alt="A Japanese-style kurouchi ktip gyuto with a black, rustic, textured blade and a dark, angular handle rests on a dark gray, textured surface."
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alt="A kurouchi ktip gyuto with a black handle and textured blade rests beside an ornate black box adorned with white Japanese characters, set against a dark background."
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alt="A kurouchi ktip gyuto with a black handle and textured blade rests beside an ornate black box adorned with white Japanese characters, set against a dark background."
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alt="Close-up view of a black, faceted handle on a kurouchi ktip gyuto with a red and black sticker near the blade, photographed against a plain gray background. Only part of the workhorse gyuto's blade and handle are visible."
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alt="Close-up view of a black, faceted handle on a kurouchi ktip gyuto with a red and black sticker near the blade, photographed against a plain gray background. Only part of the workhorse gyuto's blade and handle are visible."
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alt="Spine shot of a workhorse gyuto blade photographed from the handle, with the sharp edge extending diagonally across a plain, light background. The blade is in focus near the handle and becomes blurred toward the tip."
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alt="Spine shot of a workhorse gyuto blade photographed from the handle, with the sharp edge extending diagonally across a plain, light background. The blade is in focus near the handle and becomes blurred toward the tip."
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alt="Choil shot of a workhorse gyuto blade, centered against a plain, light gray background. The knife's handle is partially visible at the bottom of the image."
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Handforged in Miki, Japan by Shigeki Tanaka, this kiritsuke gyuto features Aogami#2 carbon steel core with stainless cladding and rustic tsuchime kurouchi finish. The 201mm cutting edge with a flat profile offers versatility for slicing and push cutting in compact kitchens. A robust grind with sufficient thinness delivers reliable performance without feeling delicate, making it an approachable workhorse for daily use. Stainless cladding simplifies maintenance. Suitable for beginners, home cooks, and professional chefs.
Hand-forged in Miki, Japan by Shigeki Tanaka
201mm (7.91") cutting edge length with 49.5mm heel height
Aogami#2 carbon steel core (~63 HRC)
Stainless clad construction
Rustic tsuchime kurouchi finish with hammered texture and dark patina
Carbon steel core with stainless clad for easier maintenance
Traditional octagonal mono ebony handle
Suitable for either left- or right-handed users
Details
Blacksmith: Shigeki Tanaka
Producing Area: Miki, Japan
Knife type: kiritsuke gyuto
Finish: tsuchime kurouchi
Core steel: Aogami#2
HRC: ~63
Steel type: carbon
Cladding: stainless clad
Blade and Handle Specs
Overall length: 347mm
Blade length - heel to tip: 201mm
Blade height at heel: 49.5mm
Spine thickness:
at the handle: 2.7mm
at the heel: 2.4mm
midway: 1.7mm
1cm from the tip: 0.65mm
Weight: 181g
Edge/bevel: 50:50
Handle: octagonal mono ebony
Hand orientation: ambidextrous
Saya/ sheath: none
Notes:
For the care and maintenance of Shigeki Tanaka knives, please refer to our care guide below.
Slight measurement variations are common in Japanese kitchen knives.
Small surface finish variations in Japanese chef knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
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 Complete Care Guide
