Kikuichi KURO Kurouchi Santoku

Kurouchi refers to the rustic, black oxide coating left on the blade after the forging process. Beyond its distinct aesthetic, this layer helps protect the iron cladding from oxidation and rust, though it does not make the knife rust-proof.

This knife is best suited for cooks who are comfortable with high-carbon steel maintenance. Because White #2 steel is reactive, you must wipe the blade dry immediately after every use to prevent rust, which may be a steep learning curve for someone new to Japanese cutlery.

White #2 carbon steel is prized for its ability to take an incredibly fine, razor-sharp edge that is easier to sharpen than most stainless steels. However, it lacks the chromium content of stainless steel, meaning it will develop a patina over time and requires diligent care to avoid corrosion.

No. The dishwasher's high heat and harsh detergents will ruin the walnut handle and accelerate corrosion on the carbon steel blade. Always hand wash and dry this knife immediately after use.

We recommend using a wood or rubber cutting board. Avoid glass, stone, or bamboo boards, as these harder surfaces can chip or dull the high-performance edge of the White #2 steel.

The walnut handle is durable but can dry out over time. Occasionally applying a food-safe mineral oil or wood wax will keep the wood hydrated, prevent cracking, and maintain its comfortable grip.