Yoshihiro High Carbon Blue Steel #2 Kurouchi Gyuto Japanese Multipurpose Knife with Kaede Handle

KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE * RECOMMEND FOR PROFESSIONAL ONLY*

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

Our handmade Yoshihiro Blue High Carbon Steel #2 Series Gyuto 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 62-63, the inner core of Blue High Carbon Steel #2 is prized for its high edge retention. The Kurouchi Series has a higher level of finishing and polish than our standard Yoshihiro Kurouchi knives.

The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.

Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef's knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer's 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.