€ 341,59

Description

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 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 while having a curved tip. The wideness of the 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 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. Every from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art..
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. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation..

Features → Blade Material: High Carbon Blue Steel #1 →Edge Angle: Double Edged →Grade: Masashi Kurouchi →Handle Shape: Octagonal →Handle Material: Rosewood →HRC: 64 → Style: Kiritsuke Multipurpose Chef →Stain Resistant: No →Saya Cover: Optional Magnolia Saya 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 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. 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. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

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Yoshihiro Kurouchi Black-Forged High Carbon Blue Steel Stainless Clad Kiritsuke Japanese Multipurpose Ebony Handle (8.25" (210mm) & Saya)

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