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

*Recommended to purchase with Custom-Cut Saya Knife Cover Sheath

**KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE

White Steel #2 with a hardness on the Rockwell scale of 62 to 63, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. 

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife.

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.

From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
 
Care & Sharpening 

• Sharpening and honing should be done with only whetstones
• Hand wash and dry only, and doso immediately if working with acidic ingredients
• Do not use on objects such as bones, nutshells, and frozen foods