Our handmade Yoshihiro Blue High Carbon Steel #1 Masashi Kurouchi Series Kiritsuke Japanese Multipurpose Knife are at the top of its class in performance. Exemplifying the most intricate techniques of forging, layering, and hammering, this black forged knife, or Kurouchi in Japanese, is a traditional method of crafting high carbon knives. This unique style of forging offers an unpolished rustic finish. 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. 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. It is a cross between a chefs knife and a vegetable knife and is perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.