Yoshihiro High Carbon Blue Steel #2 Kurouchi Gyuto Japanese Multipurpose (8.25"(210mm) & Saya)

• Blade Material: High Carbon Blue Steel #2 / Edge Angle: Double Edged / Grade: Kurouchi Black-Forged Handle Shape: Octagonal / Handle Material: Ebony / HRC: 62-63 / Style: Gyuto Chef / Stain Resistant: No, ** CAN BE OXIDIZED WITHOUT PROPER CARE * RECOMMEND FOR PROFESSIONAL ONLY* / Saya Cover: Optional - Lacquered Magnolia Saya Cover / Made in Japan.
• Our handmade Yoshihiro Blue High Carbon Steel #2 Series Guyto Japanese Multipurpose are at the top of its class in performance. Exemplifying the most intricate techniques of forging, layering, and hammering, this black forged , or Kurouchi in Japanese, is a traditional method of crafting high carbon knives..
• The most versatile and essential of all knives a cook can have is a Japanese chefs known as a Gyuto . The Gyuto is a Japanese chefs 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 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 that is as beautiful as it is functional..
• Proudly made in Japan and not mass produced. This is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the and adds to its appearance when not in use..
• Traditional Japanese making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with ic ingredients. Do not use on objects such as s, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation..

Blade Material: High Carbon Blue Steel #2 / Edge Angle: Double Edged / Grade: Kurouchi Black-Forged / Handle Shape: Octagonal / Handle Material: Ebony / HRC: 62-63 / Style: Gyuto Chef / Stain Resistant: No ** CAN BE OXIDIZED WITHOUT PROPER CARE * RECOMMEND FOR PROFESSIONAL ONLY* / Saya Cover: Optional - Lacquered Magnolia Saya Cover / Our handmade Yoshihiro Blue High Carbon Steel #2 Series Guyto Japanese Multipurpose are at the top of its class in performance. Exemplifying the most intricate techniques of forging, layering, and hammering, this black forged , 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 known as a Gyuto . The Gyuto is a Japanese chefs 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 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 that is as beautiful as it is functional. / Proudly made in Japan and not mass produced. This is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the and adds to its appearance when not in use. / Traditional Japanese making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with ic ingredients. Do not use on objects such as s, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.