Overview

The Tokushu Knife Aogami Super Migaki Kiritsuke 210 mm is our signature take on the renowned Tsunehisa AS Migaki line—only now paired with our silky rosewood circular handle and black pakkawood ferrule. Aogami Super (~63 HRC) gives you savage sharpness and marathon edge life, while the stainless san-mai cladding keeps day-to-day maintenance blissfully low-key. At a feather-light 153 g with a 2 mm spine, this hybrid kiritsuke glides through dense veggies and protein with equal grace, excelling at both push cuts and draw slices.

Common Questions

Q: Why choose a kiritsuke over a gyuto? A: The kiritsuke’s sword-style tip offers precise scoring and delicate work, yet its flat edge excels at clean push cuts—ideal for veggies, fish, and fine plating.

Q: Does stainless cladding mean zero rust worries? A: Nearly. The cladding shrugs off oxidation, leaving only the Aogami Super edge to patina subtly. Just rinse, dry, and store—no oiling required.

Q: How often should I sharpen? A: Strop weekly and plan a full whetstone session every 2–3 months in home use. A 1k/6k combo stone at ~15° per side keeps the edge scary-sharp.

Specifications

Core Steel: Aogami Super (~63 HRC)

Cladding Type: Polished stainless (san-mai)

Blade Length: 216 mm

Overall Length: 357 mm

Spine Thickness (Heel): 2 mm

Height at Heel: 46 mm

Weight: 146 g

Handle Material: Rosewood circular handle, black pakkawood ferrule