Japanese Gyuto Chef Knife Yoshihiro Kurouchi Black-Forged Blue Steel #2 Stainless Clad Kaede Handle

Blade Material: High Carbon Blue Steel #2 Stainless Clad, Edge Angle: Double Edged, Grade: Kurouchi Black-Forged, Handle Shape: Octagonal, Handle Material: Kaede Wood, HRC: 63-64, Knife Style: Gyuto Chef Knife, Stain Resistant: No KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE * RECOMMEND FOR PROFESSIONAL ONLY, Saya Cover: Optional - Lacquered Magnolia Saya Knife Cover, Made in Japan.

The traditional Kurouchi knives are typically crafted from highly reactive carbon steel. However, this particular knife stands out as it boasts a Kurouchi finish on the Stainless Cladding, a groundbreaking advancement in modern metallurgy. This combination is exceptionally rare and challenging to forge. The Stainless 'Kurouchi' Cladding skillfully blends traditional Japanese forging techniques with modern stainless metallurgy to produce a remarkable blade. It captures the rustic aesthetic of a Kurouchi blade while eliminating the high maintenance associated with high-carbon steel.

Kurouchi, meaning "Black-Forged," is a forging style that imparts a distinctive appearance and an unpolished rustic finish to the blade. Our Yoshihiro Kurouchi Stainless Clad Knives feature two layers of full Kurouchi stainless steel, offering durability and protection without compromising sharpness.

With a Rockwell hardness of 63-64, the inner core of Blue Steel #2 is renowned for its exceptional edge retention, ensuring a sharp edge that lasts a long time. The Kurouchi Stainless Cladding enhances the blade's resistance to moisture while preserving its superior sharpness.

The first step to creating delicious meals is using quality ingredients and tools, such as a high-quality chef's knife, to elevate every dish. From slicing fresh produce to carving a succulent roast, a handcrafted knife enhances even the simplest tasks.

Crafted in Japan with attention to detail, this knife features a traditional Japanese Wa-style Octagonal Handle that is lightweight and ergonomically designed for comfortable use. For added protection and aesthetic appeal when not in use, consider purchasing a wooden Saya sheath.

Japanese knife making emphasizes the importance of maintaining a sharp edge. Use water whetstones for sharpening and honing. Hand wash and dry immediately, particularly after working with acidic ingredients. Avoid using the knife on hard objects like bones and nutshells. Carbon steel knives can oxidize if not cared for properly, so make sure to keep them dry and regularly apply oil to prevent oxidation.

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