Tsunehisa -Blue Super Kurouchi Nashiji 210mm Kiritsuke

Tsunehisa

Tsunehisa -Blue Super Kurouchi Nashiji 210mm Kiritsuke

$269.00

Specifications

Blade Length:	210mm
Overall Length:	335mm
Blade Height:	45mm at heel
Spine Thickness:	2.1mm at heel
Weight:	210g
Steel Category:	Carbon Steel
Steel Type:	Blue Super
Hardness:	61-65HRC
Construction:	Sanmai (Three Layers)
	Outer layers: softer stainless
Finish:	Kurouchi (black forge scale)
	Nashiji (Pear-skin)
	Kasumi (hazy)
Handle Type:	Western handle
	Black Pakka
Made in	Japan

Our comment

The Tsunehisa Blue Super Kurouchi Nashiji lines are a blazing sharp knife with a stunning and rustic look. The kurouchi finish on the Nashiji texture, the Kasumi finish on the Kiriha bevels, and the polished core steel make the fabulous contrast and makes the knife aesthetically appealing. The Blue Super carbon steel will hold a very fine and quality cutting edge for an extended period. The carbon steel that is prone to corrosion is sandwiched with soft stainless steel layers, so it is only the exposed core steel a few mm from the edge that you need to make sure it is dry and clean after use.

This type of design has tendency to separate ingredients better than full-grind knives and very thin knives, particularly when cutting flexible, starchy, juicy, and /or moist ingredients such as proteins like meats and fish, potatos, apples, and
cucumbers. It is ideal for you if you are diving into the world of carbon steel knives.

Edge retention:
Poor/Average/Good/Great/Excellent
Maintenance:
Low/Average/High

Sharpening

Touch up and sharpen regularly to remove micro cracks that develop from normal use and corrosion. This will minimise the chance of chipping. We recommend sharpening on whetstones.
Using fixed cross-blade type pull-through sharpeners is strongly not recommended. They can chip knives instantly only with a little twisting motion.

Care

Use

Do not attempt twisting or torqueing while cutting.
Do not cut bones, frozen foods or any other hard objects. Use an appropriate knife like thick blades.
Using a timber or synthetic rubber cutting board is recommended. Plastic should be fine, but glass, ceramic, or bamboo boards should be avoided.

Cleaning

Dry well after washing. You may use hot water to assist.
No dishwasher use.

Storing

Apply a thin coat of camellia oil, particularly when storing a carbon steel knife for a long period.
Storing in a cover or sheath that has been contaminated with rust is not recommended.

Our knife otaku observation

Primary grind:
Full/Kiriha(Partway)
Primary grind overall geometry:
Slightly/Quite/Very
Convex/Flat/Concave/S/Compound/Asymmetrical
Primary grind at the first few mm:
Slightly/Quite/Very
Convex/Flat
Thickness behind the edge:
Very thin/Thin/Average/Thick/
Secondary bevel size:
Non/Small/Average/Big
Org. sharpening angle:
About 15° per side
Distal taper:
Almost no/Slightly/Quite/Very

Tsunehisa -Blue Super Kurouchi Nashiji 210mm Kiritsuke

$269.00

About the maker and brand

Tsunehisa　恒久

Tsunehisa is a well-known brand amongst Japanese knife enthusiasts for quality knives and value for money. Its knives are crafted by highly skilled makers in various regions across Japan using well established Japanese steels for kitchen knives. They are harder than many mainstream kitchen knives and capable of holding the sharper edge longer.

What is

Kiritsuke 切付け is one of the four types of multi-purpose Japanese kitchen knives; Santoku, Bunka, Gyuto, and Kiritsuke. It translates to “Slash”. It is typically available in lengths of 210mm and 240mm, so it is like a Gyuto knife with the slashed tip or K(Kiritsuke)-tip. The blade line curvature of some Kiritsuke is somewhat straighter than Gyutos, so some may find them not particularly great for rocking motion cutting, but it can finish cutting without making accordion pieces with only a little rocking motion. The K-tip is used as a guide to pinpoint the tip and is designed for intricate work.

Kiritsuke?

Blue Super steel?

Blue Super (aka Blue Paper Super) is a very popular and reputable carbon steel developed for knives by Hitachi Metals in Japan. Carbon steel knives are prone to corrosion and takes good care, but are capable of holding a very fine and superior cutting
edge to stainless steel knives, thanks to their finer and more uniform carbides. The edge gets incredibly sharp.

Blue Super is probably the most popular carbon steel because it is slightly more corrosion resistance and has a greater edge retention than other Japanese carbon steels.

It is called Blue Paper steel because the identification tag in the manufacturer is blue and the colour of the sparks it releases is apparently also blue. There are White Paper and Yellow Paper steels. Blue paper is Ao Gami(青紙) in Japanese.

Free Shipping

For orders over $160 Australia wide.

Customer Service

Not sure what to get? Talk to us. We are happy to assist you.

Sharpness Guaranteed

Every knife is tested for edge sharpness. If we are not satisfied, we sharpen it.

Secure Payment

Your payment information is processed securely.