Ichimonji Kuro Blue Steel Super Kurouchi Kiritsuke Knife

Ichimonji Blue Steel Super Kuro Kiritsuke Knife ( Kurouchi Finish )

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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Blade: Blue Steel Super

Sharp and extremely high edge retention.

Comparison of Carbon Steels : Blue Steel Super

Chart of Blue Steel Super

The hardest steel, staying sharper for longer

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
2bsk-210 215 335 205
2bsk-240 245 370 260
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel Super -


This is a traditional Japanese Single-edge all purpose knife. It is mainly used in the Kanto region of Japan, but recently has increased in popularity across other regions also. It can be used for cutting vegetables,fish and meat. The tip of the blade is cut off, in order to create a sharp point for fine detail work.

Blue Steel Super

Carbon Steel

Blue Super Steel is Blue Steel #1 with an addition of Carbon and Vanadium for higher hardness and toughness. and Molybdenum to increase the overall hardness and durability of the steel. This is an extremely durable steel that maintains its sharpness very well, but can be more difficult to sharpen than regular steels.

NOTE* This is a Carbon Steel , which means it is susceptible to rust if not properly cared for. Please clean and dry the blade regularly in between use.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.


After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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