Kikuichi Kurouchi Santoku

Kurouchi refers to the rustic, black oxide finish left on the blade after the heat-treating process. Beyond its distinct aesthetic, this layer helps protect the reactive carbon steel core from oxidation and wear.

Yes. Because it is crafted from reactive carbon steel rather than stainless steel, it is prone to rusting if left wet. You must hand wash and thoroughly dry the blade immediately after every use.

A Santoku is typically shorter and flatter than a traditional Western chef's knife, making it highly efficient for precise chopping, slicing, and dicing. It is an excellent all-purpose tool for smaller cutting boards and detailed vegetable work.

The walnut handle is designed to be smooth and ergonomic, offering a warm, natural grip that feels substantial in the hand. It provides a secure hold, though comfort is subjective and depends on your preferred grip style.

No, you should never put this knife in the dishwasher. The high heat and harsh detergents will damage the walnut handle and cause the reactive carbon steel blade to rust immediately.

White Carbon #2 is prized by professional chefs for its ability to take an incredibly sharp edge and its ease of sharpening. It offers a superior cutting experience, though it requires more diligent maintenance than stainless steel alternatives.