Aomori Kiritsuke Knife
- VG-10 steel Long-lasting edge
- Three-layer forged blade Kasumi finish
- Stabilised wood handle Unique
Specifications
- Handle length: 13,6 cm
- Blade length: 21 cm
- Blade height: 4,8 cm
- Overall length: 34,6 cm
- Weight: 207 grams
- Blade material: 3-layer steel, san mai construction (VG-10 core + 2 layers of stainless steel), brushed kasumi finish
- Handle material: Blue-dyed stabilised wood
- Hardness: 60±2 HRC
- Grind: Flat ground on both sides, suitable for right and left handed use
- Sharpening angle: 9-12° per side
Shipping & returns
Delivery
Dispatched within 24 hours, tracked parcel.
Estimated delivery times:
- France: 24 to 48 hours
- Rest of Europe: 48 to 72 hours
- United Kingdom & Switzerland: 48 to 72 hours
Returns & refunds
30 days to change your mind.
One email to contact@shenkuro.com and we take care of everything. Refund within 14 days of receiving the product.
And for the long run: our knives carry a lifetime warranty against manufacturing defects. Full details in our returns policy.
Blade type
The Kiritsuke is one of the most versatile knives in the Japanese tradition. A hybrid of the chef's knife (gyuto) and the slicer (yanagiba), it excels on meat as much as on fish and vegetables. In traditional Japanese kitchens only the head chef was allowed to use it, which made it a genuine mark of mastery.
Steel type
VG-10 is a high-carbon steel hardened to 60 HRC. It forms the cutting core of the blade, protected by two layers of softer steel in the san mai construction, and holds its edge far longer than an entry-level steel: a clean cut with every stroke.
Care information
This knife is forged around a core of VG-10 steel, protected by two layers of softer steel. Its chromium resists corrosion, but its carbon, the element behind its edge, asks for a little care: no soaking and no dishwasher, which would damage both the edge and the handle. Wipe it dry after washing and store it in a dry place.
Aomori
Aomori takes its name from the "blue forest" of northern Japan, which its handle calls to mind: a stabilised wood dyed blue, whose grain never repeats from one piece to the next. Six knives, from the small utility knife to the large 241 mm gyuto, enough to equip a whole kitchen without compromising on the cut. A blade forged in three layers in the san mai construction, a VG-10 core hardened to 60 HRC that holds its edge far longer, and a brushed kasumi finish that signs every blade. A collection for those who enjoy looking at their knives as much as using them.
Let customers speak for us
FAQ
“I cook well but I am not a chef. Am I up to this knife?”
The question works the other way round. A good knife is not something you earn, it is something that shows you what you can do. It is often the home cook who feels the difference most clearly, from the very first cut. It was made to be used every day, not to sit on display. The lifetime guarantee gives you all the room you need to get used to it.
“Is the blade likely to chip?”
Chipping threatens steels that are too hard, the ones chosen for pure performance. The Aomori favours the balance between sharpness and resilience, made for a kitchen that actually gets used. Three things to avoid: bone, frozen food and glass boards. For everything else, it holds. If there is a fault, we take it back.
“Will it still be this sharp in six months?”
This is where knives made to be looked at part ways with knives made to be used. Consistency comes down to very little: dry it after use, hone it lightly now and then. Looked after that way, it stays keen for years.
“Is it demanding to look after?”
No. Wash by hand, dry straight away, and that is all. A few minutes a week, nothing more.
“Does it make a good gift?”
Perfectly. Every knife arrives in an elegant black case, ready to be given as it is, with no extra wrapping needed.
