Yoshihiro Kurouchi High Carbon White Steel #2 Gyuto Japanese Chefs Knife with Camphor Handle

Yoshihiro Kurouchi High Carbon White Steel #2 Gyuto Japanese Chefs Knife with Camphor HandleCrafted from White Steel #2 with a Rockwell hardness of 62 to 63, this Gyuto knife features an intricately forged Black Forged Kurouchi finish. The carbonized coating enhances durability while lending the blade a rustic, handcrafted aestheticmaking it a standout tool in any kitchen. Forging a blade of this caliber from high carbon White Steel #2 requires an exceptional level of craftsmanship. The result is a knife that not only delivers top tier

and a pointed tip for precision work

it meets the demands of both home cooks and professional chefs alike

provides remarkable wear resistance and durability

Grade: Suminagashi

Among the most versatile and essential of all knives is the Gyuto

quenching it in cool water to achieve hardness

the blade is forged with iron to create the distinctive Kasumi mist patterns

complemented by a stunning Kurouchi Black Forged finish and handle

The term Unagi nobori captures the essence of rapid ascendance

/* Reduced right margin for mobile */ } } The Usuba Kama-gata is a traditional Japanese vegetable knife reminiscent of a small cleaver

our Ginsan Maguro Bocho features a perfectly polished surface and a straight blade

The knife is complemented by a premium ebony handle