At 240 mm, this kiritsuke pairs a long blade with a k-tip point, the angled tip specific to this knife type. The length allows long, continuous slicing strokes through vegetables, meat and fish, while the tip handles detail work and precise cuts. The double bevel gives a symmetrical edge, and the blade height leaves room between the fingers and the cutting board.
The sanmai construction uses a hagane core with jigane cladding on both sides. The hard core concentrates hardness at the cutting edge. The softer cladding supports the blade behind the edge and stabilizes the geometry during the cut. The handle is Kuroro.
The core is Aogami #1 (Blue Steel #1), a non-stainless carbon steel from Hitachi (Proterial). It is based on Shirogami, with chromium and tungsten added. Its carbon content, between 1.25 and 1.35%, gives longer edge retention than Aogami #2, with slightly lower toughness. On a whetstone, it takes more passes than Shirogami to reach a fine edge, but holds that edge longer between sharpenings. Shirogami remains quicker to sharpen.
Care
Wipe the blade immediately after each use, especially along the edge where the hagane is exposed. A patina develops normally over time. Apply camellia oil for extended storage and never wash in the dishwasher.