MAGIC
KIRIDASHI 18MM - BLUE STEEL KUROUCHI
KIRIDASHI·MARKING + PRECISION
Marking + precision
Kiridashi 18mm - Blue Steel Kurouchi
Aogami · Kurouchi · 51 g
2.223,00 Kč
1
In stock · Ships from Prague
- Free EU shipping over €80
- 30-day returns, no questions
The card carries everything.
Every blade on this site gets its own trading card - tier-colored, kamon-stamped, and built around the seven specs that actually predict how the knife behaves on the line. Steel. Hardness. Edge. Length. Handle. Finish. Origin.
Why this shape.
Blade length
50 mm
Kiridashi切出小刀
A marking knife. Single piece of hardened tool steel, ground to a chisel edge on one corner, with no separate handle - the body is the handle.
Used for precision work that asks too much of a paring knife: scoring nori, trimming maki ends square, cutting paper-thin garnish, marking fish skin before a slice. Tucks into a chef's roll alongside the bigger blades.
Where a kiridashi earns its placeThe honest answer.
Where this blade earns its keep - and where it's the wrong tool.
Precision marking + scoring work
- +Scoring nori before a roll
- +Trimming maki ends square
- +Skin-side incisions on fish before a slice
- +Paper-thin garnish, citrus zest cuts
- −Anything bigger than a finger - wrong tool. This is for marking, not cutting through.
Sushi bar trim station + craft work
- +Lives in the chef's roll alongside the big blades
- +Pencil grip, off-board work
- +Specialist tasks: decorative cuts, scoring, marking
- −Daily kitchen driver - it's a marker, not a chef knife. Pair with a gyuto or santoku.
Chisel grind, tip-driven
- +Single-bevel chisel edge for one-direction precision
- +Held like a pencil, no separate handle
- +Body is the handle - thumb on the spine, index along the edge line
- −Push-cuts on a board - wrong tool. The kiridashi works off the board, in the hand.
Four habits and it lasts a lifetime.
-
01
Wash by hand
Warm water + a soft sponge. No dishwasher, ever - the heat warps the handle and the detergent eats the edge.
-
02
Dry immediately
Wipe to bone-dry the moment it leaves the sink. Standing water is the enemy - even on stainless.
-
03
Oil after every clean
Carbon steel rusts on contact with water. Wipe to bone-dry, then a thin pass of camellia (tsubaki) oil along the blade.
Patina will develop in weeks. Embrace it - that's the steel protecting itself.
-
04
Sharpen on a stone
A 1000-grit waterstone every few weeks. Stropping between for a longer life on the edge.
Made for this knife.
A saya for storage. A stone for the edge. An oil for the steel.
Whetstone
Majin #1000 Ceramic Whetstone
1000-grit waterstone. The workhorse grit for kitchen edges.
1.111,00 Kč
Care oil
Camelia Blade Oil
Camellia (tsubaki) oil. Food-safe. A thin pass keeps the steel quiet.
370,00 Kč
Why we picked it.
Founder · Smart Sushi Chef
“Kiridashi 18mm - Blue Steel Kurouchi is a purpose-built Japanese kitchen blade. Aogami #2 holds the deep, biting edge that only Japanese carbon delivers, running at HRC 61-63. In the kitchen, that means it earned its geometry the way every Japanese profile does - because a working kitchen demanded it. It sits in our catalog because it earns its keep on a working line, the geometry is honest, and the steel is what the maker said it is. We've held it. That's what gets a knife on this site. ”
- Ethan
Before you buy.
Will this knife rust?
Yes - it's high-carbon steel. Wipe between cuts, dry fully after washing, and apply a thin pass of camellia oil after deep cleans. A patina will develop within weeks; that's the steel protecting itself.
Can I put it in the dishwasher?
No knife you care about should go in a dishwasher. The heat warps the handle, the detergent dulls the edge, and clattering against other dishes chips the bevel. Hand-wash with warm water and a soft sponge, then dry immediately.
What does HRC 61-63 mean?
HRC stands for "Rockwell Hardness, scale C" - a measurement of how hard the steel is. Higher numbers mean the steel holds an edge longer but is also more brittle. This knife is 61-63 HRC, which is the working sweet spot for Japanese kitchen blades.
How do I sharpen a kiridashi?
Different routine from a kitchen knife. The kiridashi is a chisel grind - one bevel on the front, flat back. Grind only the front bevel against a 1000-grit waterstone, following the angle the maker set (usually steeper than kitchen single-bevels, around 25-30 degrees). Full-length strokes, light pressure, until you raise a burr. To remove the burr: lay the FLAT back of the blade against a fine finishing stone (5000+ grit) and pull it once or twice with zero angle. The back stays flat forever - no hollow, no angle. Strop on leather if you want a polished finish.
Where do you ship?
We ship from our EU warehouse in Prague. Free across the EU on orders over €80, ~3-5 business days. Outside EU: standard rates apply, customs handled at destination. Tracking on every order.
What if it doesn't feel right?
30 days, no questions asked. Ship it back, we refund. Damage from misuse (hitting bone, frozen food, dropping) isn't covered - but normal 'this isn't right for me' is. Email office@smartsushichef.com to start.
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