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Specification
Brand : Yoshihiro
BulletPoint1 : Kurouchi translates as “Black-Forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade. With a HRC of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. The Kurouchi Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact.
BulletPoint2 : Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge.
BulletPoint3 : Sometimes called a utility knife, the Petty-Kiritsuke is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty-Kiritsuke fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty-Kiritsuke will soon become the go-to knife in your kitchen.
BulletPoint4 : Proudly made in Japan and not mass produced. This knife 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 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.
BulletPoint5 : Traditional Japanese knife 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 acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation along the knife's edge.
CareInstructions : Hand Wash
Color : Silver
ConstructionType : Forged
ExternallyAssignedProductIdentifier : 00810011873834
ItemLength : 5.3 inches
ItemName : Yoshihiro Kurouchi Black-Forged High Carbon Blue Steel Stainless Clad Petty-Kiritsuke Utility Knife Ebony Handle (6" (150mm) & No Saya)
ItemTypeKeyword : kitchen-utility-knives
Manufacturer : YOSHIHIRO
Material : High Carbon Blue Steel Stainless Clad
ModelName : YMWAPK150EH
ModelNumber : YMWAPK150EH
ProductDescription : Knife Features
Blade Material: Blue Steel #2 Core

Edge Angle: Double Edged

Grade: Kurouchi Stainless Clad

Handle Shape: Octagonal

Handle Material: Ebony wood

HRC: 62-63

Knife Style: Petty-Kiritsuke Utility Knife

Saya Cover: Optional Magnolia Wood Cover

Stain Resistant: Yes, except along the knife’s edge

Kurouchi translates as “Black-Forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade.With a HRC of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time.

Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge.Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge.

Proudly made in Japan and not mass produced.This knife 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 sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.

Traditional Japanese knife 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 acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation along the knife's edge.
ProductSiteLaunchDate : 2020-03-05T08:00:00.000Z
Size : 6" (150mm) & No Saya
Style : Kitichen Utility Knife
SupplierDeclaredDgHzRegulation : not_applicable
UnspscCode : 46100000