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Hideo Kitaoka

Kitakoa White Steel #2 Suminagashi Kiritsuke Yanagi 240mm

Kitakoa White Steel #2 Suminagashi Kiritsuke Yanagi 240mm

1,725.00 AED (AED 1,725.00)
1,725.00 AED
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Product Code: KITA-SHIRO-RWO-KRTYNG-240

Steel Type: Shirogami #2 (White #2 Carbon Steel) Core clad in "Suminagashi" Damascus Pattern
Handle Material: Rosewood Handle with Pakkawood Bolster
Rockwell HRC: 60:63
Blade Length: 240mm, 10.4 inch
Bevel: Traditional Single Bevel (Right Handed)

About the Kiritsuke Yanagi: The Kiritsuke Yanagi is a variation of the "Yanagi" Knife. It is used to slice boneless fish fillets into sashimi and sushi. The graceful, long, and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction.

About Hideo Kitaoka: Born in 1950, Hideo Kitaoka is the only master bladesmith in Takefu Village specializing in Single Beveled Traditional Japanese Style Knives. Sticking with tradition, Kitaoka only uses Carbon steel to forge his knives, which in itself is an incredible feat since high-carbon knives take a lot more skill and is a lot more difficult to forge and heat treat. His "Suminagashi" or Damascus finish is truly unique and eye-catching on his Single Beveled knives.

SHIPPING RATES

- UAE – Dubai

  • FREE: orders ≥ AED 500
  • AED 20: orders < AED 500

- UAE – Other Emirates

  • FREE: orders ≥ AED 500
  • AED 25: orders < AED 500

- International

  • AED 150

🤙 For more details, read Shipping & Returns

DELIVERY TIME

- Dubai: 1–4 business days

- Other Emirates: 3–6 business days

- International: tracking provided; transit time varies by destination.

🤙 For more details, read Shipping & Returns

KNIFE SHARPENING

Japanese knives are prized for their sharpness, longevity and craftsmanship. To keep them performing at their best, maintain them regularly.

- Western knives:

  • Hand sharpening on individual whetstones for maximum edge quality.
  • Machine sharpening on a Japanese grindstone for faster service.

- Traditional Japanese knives:

  • Single-bevel blades are sharpened by hand on whetstones only.

🤙 For more details, read Knife Sharpening Service

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