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Kajiwara Kiritsuke Gyuto Knife
Kajiwara Kiritsuke Gyuto Knife
Kajiwara Kiritsuke Gyuto Knife
Kajiwara Kiritsuke Gyuto Knife
Kajiwara Kiritsuke Gyuto Knife


or 4 payments of $57 AUD w/ Afterpay

Kajiwara Kurouchi | 240mm Kiritsuke Gyuto Knife (Aogami)

Hand-crafted in Tosa Japan, Kajiwara Kurouchi are a high performance carbon steel knife with a rustic aesthetic. The grind is thicker than other knives of this ilk, making it better at resisting chips and more suitable for harder work in the kitchen. Aogami (Blue) steel rusts slower than it's White equivalent, making it a sound starting knife into the world of carbon steel.


The fit and finish of these knives is a little lower than others but the quenching and performance more than makes up for it.

  • Kajiwara Kurouchi Japanese Knife
  • Tosa, Japan
  • Blacksmith: Tsutomu Kajiwara
  • 240mm Kiritsuke Gyuto Knife
  • Kurouchi (Rustic) Finish
  • Aogami (Blue) #1, Soft Iron Clad
  • Rengus Wood Handle w/ Wenge & Oak Ferrule
  • Hand crafted in Japan
  • 241mm Blade Edge Length / 396mm Overall Length / 4.3mm Blade Thickness / 50mm Blade Height / 210g


* Slight variation to colour and size/weight is expected with this range.

* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.

Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Gyuto (Chef Knife)

The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.

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