Yoshihiro Black Finish Blue Steel #2 Kurouchi Santoku and Petty Japanese Chef Knife with Saya Cover SET (D-Shape Shitan Handle)

Kurouchi translates as "Black Forged" and is a traditional Japanese method of crafting high carbon knives that are stain resistant. This unique style of forging offers stain resistance in the form of an unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention, sandwiched in the traditional method of "Warikomi" between two layers of high carbon White Steel.

Our handcrafted Kurouchi knives are forged using high carbon steels with Shitan Rosewood handles, and are a rare blend of craftsmanship and extraordinary value. A protective wooden sheath called a "Saya" is included, 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.

The most versatile and one of the most popular knives that a cook can have today is a Japanese all purpose chefs knife known as a Santoku knife. The Santoku knife is a Japanese all-purpose knife with a round tip. The blade is shorter and thinner, making it perfect for home cooking. Santoku literally mean three virtues, and can be used for meat, fish, and vegetables.

The Petty knife resembles a small chefs knife and has a medium sized blade that can maneuver through both small and big jobs. It can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, and can also be used for bigger jobs such as preparing meals. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special.

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.

Knife can be oxidized without proper use. Recommended for professional use only.