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YoshihiroKurouchi Black-Forged Blue Steel Stainless Clad Nakiri Japanese Vegetable Ebony Handle (6.5'' (165mm) & No Saya)
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About the item
- Kurouchi translates as “Black-Forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade. With a HRC of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. The Kurouchi Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact..
- 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..
- One of the most popular knives that a cook can have today is a Japanese Vegetable known as a Nakiri . The Nakiri is a Japanese double edged with a flat cutting edge. The flatness allows for the whole length of the to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string..
- 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 along the 's edge..
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