Yoshihiro Black Finish Blue Steel #2 Kurouchi Gyuto Chef Knife and Petty Set with Saya Cover

Kurouchi translates as "Black Forged" and is a traditional Japanese method of crafting high carbon knives that are stain resistant. This unique style of forging offers stain resistance in the form of an unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention, sandwiched in the traditional method of "Warikomi" between two layers of high carbon White Steel. Our handcrafted Kurouchi knives are forged using high carbon steels with "Shitan" Rosewood handles, and are a rare blend of craftsmanship and extraordinary value.

The most versatile and essential of all knives a cook can have is a Japanese chef's knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef's knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

The Petty knife resembles a small chef's knife and has a medium sized blade that can maneuver through both small and big jobs. It can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, and can also be used for bigger jobs such as preparing meals.

Care & Sharpening: 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.

Knife can be oxidized without proper care.