Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Sujihiki Kiritsuke Slicer Knife Ebony Handle (9.5″(240mm) & Saya Cover)

Kurouchi interprets as “Black-Cast” and this distinctive taste of forging gives a function glance and an unpolished rustic aesthetic end to the blade. With a HRC of sixty two-sixty three, the middle of Blue Metal #2 is prized for its prime side retention and gives a particularly sharp side that is in a position to handle its sharpness over prolonged time frame. The Kurouchi Stainless Cladding permits the blade to be extra forgiving to moisture whilst nonetheless having awesome side retention and sharpness intact.
Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of complete Kurouchi stainless-steel that gives sturdiness and coverage with out sacrificing its sharp leading edge. Conventional Kurouchi knives will at all times be comprised of extremely reactive carbon Metal however this knife is outstanding in that the Kurouchi end is at the Stainless Cladding that is a brand new construction in up to date metallurgy and is very uncommon and hard to forge.
The Sujihiki Kiritsuke slicer is easiest for fabricating huge roasts to thinly chopping cucumbers or smoked salmon. From chopping filets of fish contemporary from the fish monger to carving a roast rooster directly from the oven, even the most straightforward duties are increased with a hand made knife that may be as gorgeous as it’s practical. Each and every knife from Yoshihiro is hand made by means of grasp artisans growing a singular one-of-a-sort murals.
Proudly made in Japan and no longer mass produced. This knife is complimented with a standard Jap Wa-taste hand made Octagonal Take care of that may be light-weight and ergonomically welds to the hand for seamless use. An non-compulsory and beneficial protecting picket sheath referred to as a Saya may also be bought in combination, which protects the knife and provides to its look whilst no longer in use. Each and every knife from Yoshihiro is hand made by means of grasp artisans growing a singular one-of-a-sort murals.
Conventional Jap knife making values a pointy side, which calls for consideration and care. Polishing and honing will have to be performed with simplest water whetstones. Hand wash and dry simplest, and accomplish that right away if running with acidic meals. Don’t use on gadgets comparable to bones, nutshells, and frozen meals. Carbon Metal can oxidize if no longer correctly maintained. Stay dry and oil often to stop oxidation alongside the knife’s side.