Yoshihiro Aoko Blue Steel Kurouchi Gyuto Japanese Chef Knife (9.5'' (240mm) & Saya)

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Yoshihiro Aoko Blue Steel Kurouchi Gyuto Japanese Features

• Our handmade Yoshihiro 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. Blue High Carbon Steel with a hardness on the Rockwell scale of 62-63 is prized for its high edge retention. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening.

• 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 D-Shaped 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.

• Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

• 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.

About Yoshihiro Aoko Blue Steel Kurouchi Gyuto Japanese

Knife Features → Blade Material: High Carbon Blue Steel #2 →Edge Angle: Double Edged →Grade: Kurouchi →Handle Shape: D-Shape →Handle Material: Rosewood →HRC:62-63 →Knife Style: Gyuto Chef Knife →Saya Cover: Optional Lacquered Magnolia Saya Knife Cover →Stain Resistant: No Our handmade Yoshihiro 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. Blue High Carbon Steel with a hardness on the Rockwell scale of 62-63 is prized for its high edge retention. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. 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 D-Shaped 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.