Kyoto Aritsugu Pearing Kitchen Knife
Aritsugu was established by Fujiwara Aritsugu in 1560 in Kyoto. Aritsugu was a swordsmith of purveyors to Kyoto Imperial Palace. The artisans who have mastered the skill over many generations now make kitchen knives and cooking tools with the traditional method and historical spirits in Nishiki market, Kyoto. They cannot be mass-produced. Famous Japanese cooks cherish Aritsugu’s kitchen knives and cooking tools.
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For over 4 centuries, Aritsugu family has been creating Japan's finest quality cutlery and cookware. Since 1560, 18 generations of the Aritsugu family have continued to pass along the forging techniques preferred by the Imperial family. Located on Nishiki market, known as "Kyoto's Kitchen", Aritsugu provides Japan's leading chefs with hand-crafted knives and cooking utensils, especially those used in preparing traditional Kyoto cuisine.
Size: Length26cm, Length of blade15cm
Material: Stainless steel
Made in Kyoto, Japan.
Note: Kyoto Aritsugu is the original brand which makes each knife by hand. This is different from the Aritsugu store in Tsukiji, Tokyo. Originally, the Aritsugu in Tsukiji learned the techniques from the Kyoto Aritsugu, however, over the years, the Aritsugu in Tsukiji modified production techniques and now mass produces knives with machines.
Essential points for maintaining knives
1. Scour the blade with cleanser using a nylon sponge after use.
2. Scour the handle as well.
3. Wipe the blade and the handle with a dry towel and rest it for a while, allowing the knife to dry completely before returning it to its stand.
The cutting quality of a steel knife is gradually lost as it is used. To maintain the sharpness of a knife, it must be cared for properly.
Using a whetstone to sharpen knives will restore them to their original cutting quality.
How to sharpen single edge knives:
To start, hold the cutting edge side of the blade at an angle to the whetstone and sharpen. Turn the blade over to the flat side and hold it flat on the whetstone.