Yoshihiro Santoku Chef Knife with Super Blue Steel Blade & Black Pakkawood Handle

Yoshihiro Kurouchi Super Blue Steel Stainless Clad Series knives boast top-notch performance with their unique features. The blade material is crafted from Super Blue High Carbon Steel, known for its exceptional hardness ranging from 64-65 on the Rockwell scale. The double edged blade is clad in two layers of Kurouchi stainless steel, offering durability and protection while maintaining a sharp cutting edge.

The Western handle shape extends to the full tang of the knife, providing a seamless and ergonomic grip for comfortable use. A Saya cover is optional but recommended for protecting the knife and enhancing its appearance when not in use. The 'Kurouchi' finish on the blade showcases a carbonized coating that adds a rustic aesthetic and distinctive look to the knife.

Handmade in Japan, these knives are not mass-produced, ensuring their quality and craftsmanship. The Santoku Multipurpose Knife style is versatile and widely favored among chefs for its ability to fulfill various cutting tasks with ease. Stain-resistant properties are present throughout the knife, except along the edge where proper maintenance is essential to prevent oxidation.

Traditional Japanese knife-making techniques emphasize the importance of maintaining a sharp edge. To keep these knives in top condition, it is recommended to sharpen and hone them with water whetstones. Hand wash and dry the knives immediately, especially after working with acidic ingredients. Avoid using the knives on hard surfaces like bones or frozen foods to prevent damage. Regularly oil the blades to prevent oxidation and ensure longevity.

Overall, Yoshihiro's Kurouchi Super Blue Steel Stainless Clad Series knives are exceptional in their performance, durability, and unique design. With proper care and maintenance, these knives will continue to deliver outstanding results for years to come.

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