Yoshihiro High Carbon Blue Steel #2 Kurouchi Gyuto Japanese Multipurpose Knife with Kaede Handle
SKU:
High-Carbon Care
This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.
- 62-63 HRC
- No
- Optional Magnolia Saya Cover
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.
Saya Cover
This knife does not automatically come with a saya cover included. Adding one with your order lets us shape it to this exact blade, a fit no aftermarket cover can match. A saya purchased separately later is cut to standard dimensions rather than this specific blade, so the fit is left to chance.
Full Specifications
Blade
- Knife Type
- Gyuto (Chef Knife)
- Primary Use
- All-purpose / General kitchen prep
- Blade Metal
- Blue Steel #2
- Grade
- Kurouchi
- Construction
- Mono-Steel
- Blade Hardness
- 62-63 HRC
- Blade Edge Type
- Double Bevel
- Blade Finish
- Kurouchi
- Stain Resistant
- No
Handle
- Handle Material
- Kaede
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
Our handmade Yoshihiro Blue High Carbon Steel #2 Series Gyuto Japanese Multipurpose Knife stands at the pinnacle of performance. It exemplifies intricate techniques of forging, layering, and hammering, embodying the traditional Japanese craft known as Kurouchi, which refers to black forged knives.
This unique forging style features an unpolished rustic finish, showcasing the craftsmanship behind each knife. With a hardness rating of 62-63 on the Rockwell scale, the inner core of Blue High Carbon Steel #2 is renowned for its exceptional edge retention. The Kurouchi Series is meticulously finished and polished, surpassing our standard Yoshihiro Kurouchi knives in quality.
The Gyuto knife is the most versatile and essential tool in any cook's arsenal. Its curved blade allows for a smooth rocking motion and an extended tip for quick chopping, making it ideal for cutting meat, fish, and vegetables.
Preparing delicious meals begins with selecting wholesome ingredients and using the best tools available. A high-quality chef's knife transforms every meal into something special. From dicing, slicing, and chopping fresh produce from the farmer's market to carving a roast chicken right out of the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
WARNING: KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE. RECOMMENDED FOR PROFESSIONAL USE ONLY.
We recommend purchasing with a Custom-Cut Saya Knife Cover Sheath for optimal protection.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.