Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Gyuto Chefs Knife and Petty Utility Knife 2PC SET (Ebony Handle)

Kurouchi, which translates to "Black-Forged," embodies a unique style of forging that imparts a characteristic look and an unpolished rustic aesthetic to the blade. Our Yoshihiro Kurouchi Stainless Clad Knives are crafted with two layers of full Kurouchi stainless steel, offering both durability and protection while preserving a razor-sharp cutting edge. Unlike traditional Kurouchi knives made from highly reactive carbon steel, this exceptional knife features a Kurouchi finish on stainless cladding—a remarkable advancement in modern metallurgy that is rare and difficult to achieve. Our Stainless 'Kurouchi' Cladding seamlessly blends the intricate techniques of traditional Japanese forging with contemporary stainless metallurgy, resulting in an outstanding blade that boasts the rustic charm of a Kurouchi knife without the maintenance challenges associated with high-carbon steel.

At the heart of the knife lies an inner core of Blue Steel #2, known for its hardness of 62-63 on the Rockwell scale. This high-quality steel is prized for its exceptional edge retention, allowing for an extremely sharp edge that maintains its performance over extended periods. The Kurouchi Stainless Cladding enhances the blade's resistance to moisture, ensuring that the superior edge retention and sharpness remain intact.

Each knife is complemented by a handcrafted Octagonal Ebony handle, designed for comfort and usability, making it suitable for both left- and right-handed chefs. Accompanying the knives are an optional Magnolia wood Saya, providing easy and safe storage while adding a touch of elegance to your kitchen. From dicing and slicing fresh produce from the farmer's market to carving a succulent roast chicken straight from the oven, even the simplest culinary tasks are transformed with a handcrafted knife that merges beauty and functionality.

The knife features a stainless steel cladding that offers durability and resistance to corrosion while retaining its sharp cutting edge. The Blue Steel inner core is renowned for its exceptional sharpness and edge retention, making it ideal for professional chefs who demand precision in their cuts. Although most of the blade is stainless steel, the exposed Blue Steel edge may rust if not properly cared for, so it is recommended that chefs regularly dry and oil the blade after use to prevent oxidation.

Elevate your culinary experience with the Yoshihiro Kurouchi Stainless Clad Knives—where tradition meets modernity for a knife that is as exquisite as it is practical.