Yoshihiro Aoko Blue Steel Kurouchi Japanese Nakiri Vegetable Knife

Yoshihiro Cutlery, a company specializing in handcrafted premium Japanese kitchen knives, offers a wide selection of knives handcrafted by artisans with a lineage spanning centuries. The techniques used in creating Yoshihiro knives date back to medieval Japanese swordsmiths who perfected the art of handling fire, iron, and water. This tradition intertwines with modern innovation inspired by Japanese ingenuity.

The Yoshihiro Aoko Blue Steel Kurouchi Japanese Nakiri Vegetable Knife is one of the most popular knives available for cooks today. Handcrafted in Japan, this double-edged knife features a flat cutting edge that allows the entire length of the knife to make contact with the cutting board with each stroke. Made from high carbon Blue Steel #2, this knife has a Rockwell hardness of 62-63 and a Kurouchi finish.

Each Japanese handcrafted knife is a work of art, with characteristic marks on the blade's face as a signature of the ancient tradition. To prevent rusting, it is important to keep the knife blade clean, dry, and away from moisture. The Tsubaki knife oil, sold separately, can protect the blade from oxidation.

The Yoshihiro Kurouchi Series features handmade knives with a Black Forged 'Kurouchi' finish that provides a characteristic look and rustic aesthetic. Blue High Carbon Steel with a hardness of 62-63 is prized for its edge retention. The knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle for seamless use, and an optional protective wooden sheath called a Saya can be purchased for added protection.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with water whetstones only. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid using the knife on bones, nutshells, and frozen foods, as carbon steel can oxidize if not properly maintained. Regularly oiling the knife can help prevent oxidation.

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