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Home | Just Landed / New Arrivals | Isamitsu 210mm Kiritsuke Gyuto Stainless Clad Shirogami 1 Kurouchi Yak

Isamitsu 210mm Kiritsuke Gyuto Stainless Clad Shirogami 1 Kurouchi Yakusugi Cedar Handle

Isamitsu 210mm Kiritsuke Gyuto Stainless Clad Shirogami 1 Kurouchi Yakusugi Cedar Handle

Name: Isamitsu 210mm Kiritsuke Gyuto Stainless Clad Shirogami 1 Kurouchi Yakusugi Cedar Handle
Brand: Hitohira
SKU: BEA-020-69-FB210
Price: 380.75 GBP
Availability: InStock

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£380.75

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Product Description

Isamitsu is a new knife making operation out of Ibaraki Japan run by blacksmith Abu Isamitsu.
Knives from his workshop have an excellent thin geometry that is both forged and ground in, an excellent crisp feel on the stones, excellent edge life and cutting feel.
We are super impressed with their knives and really look forward to adding to our collection of them.

Complete your kit

About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Thin Grind

Particularly thin grind. Use with intention.

Ambidextrous

Suitable for all users.

Chef’s Knife

A chef’s knife is an all-purpose kitchen knife designed for chopping, slicing, and dicing a wide range of ingredients. Its curved edge supports rocking cuts, while the pointed tip handles detail work. It’s the core knife in most kitchens for general prep.

Specifications

Total Length: 377mm
Edge Length: 217mm
Heel Height: 56mm
Spine Thickness: 2.7mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Yakusugi Cedar & Buffalo Horn Ferrule Octagonal

Care Guide

This is a stainless clad carbon steel knife made from thin, hard steel
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.