Yoshihiro Blue High Carbon Steel #1 Masashi Kurouchi Series Gyuto Japanese Multipurpose Knife (8.25” (210mm) & Saya)

Amazon.com Price: $289.99 (as of 28/06/2022 20:28 PST- Details)

Make sure this fits by entering your model number.
Our handmade Yoshihiro Mizu Yaki Kurouchi Series are unparalleled in their performance. The Black Forged ‘Kurouchi’ finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.The Masashi Kurouchi Series has a higher level of finishing and polish than our standard Yoshihiro Kurouchi knives.
With a hardness on the Rockwell scale of 64, the inner core of Blue High Carbon Steel #1 is prized for its high edge retention. The Masashi Kurouchi Series has a higher level of finishing and polish than our standard Yoshihiro Kurouchi knives.

Product description

Knife Features
→ Blade Material: High Carbon Blue Steel #1

→Edge Angle: Double Edged

→Grade: Masashi Kurouchi

→Handle Shape: Octagonal

→Handle Material: Rosewood

→HRC: 64

→Knife Style: Gyuto Chef Knife

→Stain Resistant: No

→Saya Cover: Optional Magnolia Saya Knife Cover

Our handmade Yoshihiro Mizu Yaki Kurouchi Series are unparalleled in their performance. The Black Forged ‘Kurouchi’ finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.The Masashi Kurouchi Series has a higher level of finishing and polish than our standard Yoshihiro Kurouchi knives.

With a hardness on the Rockwell scale of 64, the inner core of Blue High Carbon Steel #1 is prized for its high edge retention. The Masashi Kurouchi Series has a higher level of finishing and polish than our standard Yoshihiro Kurouchi knives.

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 wooden 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.

Make sure this fits by entering your model number.
Our handmade Yoshihiro Mizu Yaki Kurouchi Series are unparalleled in their performance. The Black Forged ‘Kurouchi’ finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.The Masashi Kurouchi Series has a higher level of finishing and polish than our standard Yoshihiro Kurouchi knives.
With a hardness on the Rockwell scale of 64, the inner core of Blue High Carbon Steel #1 is prized for its high edge retention. The Masashi Kurouchi Series has a higher level of finishing and polish than our standard Yoshihiro Kurouchi knives.
The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
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 wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
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.

Additional information

Manufacturer

Date First Available

Brand