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Kurotori Kaiju Hunter Kiritsuke Cleaver
The Kurotori Kaiju Hunter Kiritsuke is a unique custom knife based on the concept of a forest kitchen knife that you can use all around. Each Kaiju Hunter knife is free-hand forged by Mr. Kajihara, a fourth-generation master and owner of the Kurotori smithy from the Tosa province of Japan. Blade made from Hitachi Aogami 2 steel at the core, by traditional Warikomi method. Full Tang with a natural wood handle. Kaiju Hunter Kiritsuke special knife is handy for chopping up the meat for the BBQ over the campfire. It can be used as a spatula when transferring food from a cutting board to a skillet or pot, flip steaks on the grill, or cutting and splitting the tree or like a butcher knife at home.
The Kurotori Kaiju Hunter Kiritsuke is a unique custom knife based on the concept of a forest kitchen knife that you can use all around. Each Kaiju Hunter knife is free-hand forged by Mr. Kajihara, a fourth-generation master and owner of the Kurotori smithy from the Tosa province of Japan. Blade made from Hitachi Aogami 2 steel at the core, by traditional Warikomi method. Full Tang with a natural wood handle. Kaiju Hunter Kiritsuke special knife is handy for chopping up the meat for the BBQ over the campfire. It can be used as a spatula when transferring food from a cutting board to a skillet or pot, flip steaks on the grill, or cutting and splitting the tree or like a butcher knife at home.
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| Knife Type | Cleaver |
| Brand |
Kurotori Hamono
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 333/13.1 |
| Blade Lenth (mm/inch) | 215/8.5 |
| Blade Height at Base/Heel (mm/inch) | 92/3.6 |
| Blade Thickness above heel (mm/inch) | 7/0.28 |
| Blade Thickness above tip (mm/inch) | 3/0.12 |
| Blade Steel / Core steel | Blue steel 2 |
| Blade Core Hardness | 60-61HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| Blade Cladding Steel | Iron |
| Knife Handle Material | Japanese Zelkova |
| Handle Bolster | No |
| Handle style | Western |
| Total Knife Weight (g/Oz) | 568/20 |
| Hand-sharpened | Yes |
| Place of Origin | Tosa Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.