Premium Yoshihiro Kurouchi Blue Steel Stainless Clad Japanese Kiritsuke Chef Knife 9.5" (240mm) with Saya - Professional Kitchen Knife for Slicing, Dicing & Precision Cutting - Ideal for Chefs, Home Cooks & Sushi Preparation
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Description
Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Kiritsuke Chef Knife Ebony wood Handle Yoshihiro Cutlery Our business philosophy is: “Ichigo Ichie (一期一会),” meaning that every moment is a once-in-a-lifetime opportunity. One great knife can be cherished for a lifetime. We sincerely hope that your one great knife will be a Yoshihiro knife. Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Kiritsuke Chef Knife Ebony Wood Handle Kiritsuke Chef Knife, Handmade in Japan The Kiritsuke Chef Knife is a versatile tool distinguished by its sword-like tip, which sets it apart from other knives. The long, slender blade with a slightly curved edge is ideal for slicing, chopping, and dicing ingredients. The unique tip allows for precision cuts, especially in delicate tasks like filleting fish. Crafted from high-quality Japanese steel, it offers exceptional sharpness, durability, and edge retention, making it a must-have for both professionals and home chefs. HRC: 63-64 Grade: Kurouchi Stainless Clad Stain Resistant: Yes, except along the knife's edge Blade Material: Blue Steel #2 Edge Angle: Double Edged Handle Material: Ebony Bolster Material: Water Buffalo Horn (color varies) Handle Shape: Octagonal Unique Kurouchi Stainless Cladding This knife features a Kurouchi finish on stainless cladding, blending traditional Japanese forging techniques with modern metallurgy. The result is a rustic aesthetic with reduced maintenance compared to traditional high-carbon steel. Exceptional Durability & Sharpness The knife's inner core is made from Blue Steel #2, with a Rockwell hardness of 63-64, ensuring excellent edge retention and sharpness. The Kurouchi cladding provides added moisture resistance while maintaining peak performance. Handcrafted Comfort & Elegance The knife is paired with a handcrafted octagonal ebony wood handle for ergonomic use, suitable for both left- and right-handed users. Made in Japan Handcrafted and forged by master Japanese Artisans with a lineage in sword-making dating back seven centuries.
Features
Blade Material High Carbon Blue Steel #2 Stainless Clad / Edge Angle Double Edged / Grade Kurouchi Stainless Clad / Handle Shape Octagonal / Handle Material Ebony / HRC 63-64 / Knife Style Japanese Kiritsuke Chef Knife / Stain Resistant Yes, except along the blade’s edge / Saya Cover Optional - Lacquered Magnolia Wood Saya Cover / Made in Japan
Unlike traditional Kurouchi knives made from reactive carbon steel, this knife features a rare and modern stainless Kurouchi cladding, blending traditional craftsmanship with advanced metallurgy.
The Kurouchi finish offers a classic "Black-Forged" rustic appearance, now with the added benefit of stainless steel, reducing the need for high maintenance. The knife is clad in two layers of full Kurouchi stainless steel, providing durability and protection while maintaining the blade's sharp cutting edge.
The Blue Steel #2 inner core, with a Rockwell hardness of 63-64, ensures an extremely sharp edge that retains its sharpness over time.
The Blue Steel #2 inner core, with a Rockwell hardness of 63-64, ensures an extremely sharp edge that retains its sharpness over time. The stainless Kurouchi cladding makes the blade more resistant to moisture exposure, combining superior edge retention with enhanced durability.
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. Excellent for both home chefs and professional chefs.
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.
