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Hitohira Futana Kiritsuke (Gyuto Hybird) Kuro, Nashiji, 210mm

Hitohira Futana Kiritsuke (Gyuto Hybird) Kuro, Nashiji, 210mm

Regular price $279.99 AUD
Regular price Sale price $279.99 AUD
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Hitohira Futana Kiritsuke (Gyuto Hybird) Kuro, Nashiji, 210mm:

A lot of knives that have a Kuro (black) finish are often soft iron clad. They have no corrosion resistance and may rust easily if mistreated.
This knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.
A High carbon cutting edge and some corrosion resistance on the outside.

The Super Blue core (Aogami super) is a high carbon steel renown as one of best Japanese knife making steels.

A Super blue steel core will make quick work of prep jobs and hold its edge very well. 

The "K-tip" of this knife allows excellence control for anyone with good knife skills. 

About Kiritsuke: The kiritsuke shape is much more suited to a push/pull chopping technique. While a rocking motion with this knife is still possible, the shape of this knife has a lot less roll compare to a normal gyuto making it a great all-rounder for slicing and chopping also.
The kiritsuke is traditionally used only by executive chefs in Japan.

Hitohira Futana series is a beautifully balanced knife series.
Able to cut through boneless meats, fruit and veg easily, yet not a super thin "laser" making it a bit more durable than other knives like Fujiwara.
These knives are beautiful work horses, with real Japanese cutting power.

*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.
Be careful not to scratch off the black cladding with steel wool. Once it has gone you can't get it back!
*The cutting edge will patina and darken with use.

Steel: Yasuki Blue (Aogami) Super, Stainless Clad
Finish: Kuro (Black)
Nashiji (Rough looking)
Blade length: 215mm
Blade thickness: 2.25mm
Overall length: 373mm
Blade Height: 46mm
Weight: 157g
RHC: 63
Bevel: Double
Handle: Octagonal (Cherry Wood)




Hi my name is Leigh, and I’m a chef from Newcastle Australia.

I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box) 

I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More


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All items inspected prior to shipping by a professional chef of 20+ years.

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