Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Gyuto Chefs Knife (8.25'' (210mm) & Saya)

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About Yoshihiro Kurouchi Black-Forged Blue Steel

Knife Features → Blade Material:Blue Steel #2 Core →Edge Angle:Double Edged →Grade:Kurouchi Stainless Clad →Handle Shape:Octagonal →Handle Material:Shitan Rosewood →HRC:62-63 →Knife Style: Gyuto Chef Knife →Saya Cover:Optional Lacquered Magnolia Wood Cover →Stain Resistant:Yes, except along the knife’s edge Kurouchi translates as “Black-Forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade.With a HRC of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge.Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge. Proudly made in Japan and not mass produced.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.An optional and recommended protective sheath called a Saya can be purchased together,which protects the knife and adds to its appearance when not in use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation along the knife's edge.