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Yoshihiro Hammered Kurouchi Super Blue Steel Stainless Clad Gyuto Multipurpose Japanese Chef (9.5'' (240mm) & Saya)

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Product ID: 10866302
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About the item

  • Our handmade Yoshihiro Hammered Kurouchi Super Blue Steel Stainless Clad 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. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 63-64 is considered to be the top of its class in high carbon steel metallurgy..
  • Our Yoshihiro Hammered Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge..
  • The most versatile and essential of all knives a cook can have is a Japanese chefs known as a Gyuto . The Gyuto is a Japanese chefs 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 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 and adds to its appearance when not in use. Excellent for both home chefs and professional chefs..
  • Traditional Japanese 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 ic ingredients. Do not use on objects such as s, nutshells, and frozen foods..
Features → Blade Material: Super Blue Steel Stainless Clad →Edge Angle: Double Edged →Grade: Hammered Kurouchi Stainless Clad →Handle Shape: Octagonal →Handle Material: Ebony →HRC: 63-64 → Style: Gyuto Multipurpose Japanese Chef →Stain Resistant: Yes, except along the blade’s edge →Saya Cover: Optional - Magnolia Wood Saya Cover Our handmade Yoshihiro Hammered Kurouchi Super Blue Steel Stainless Clad 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. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 63-64 is considered to be the top of its class in high carbon steel metallurgy. Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge. Proudly made in Japan and not mass produced. This 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 and adds to its appearance when not in use. Excellent for both home chefs and professional chefs. Traditional Japanese 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 ic ingredients.

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