Blue High Carbon Steel #1 Masashi Kurouchi Series Kiritsuke Japanese Multipurpose Knife (7'' (180mm) & Saya)
size7'' (180mm) & No Saya
- 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 63-64, the inner core of Blue High Carbon Steel #1 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. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.
- The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.
- 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.
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