Kikuichi KURO Kurouchi Santoku

Kurouchi refers to the rustic, dark oxide coating left on the blade after the forging process. While it gives the knife a distinct artisanal look, it also serves a functional purpose by providing an extra layer of protection against rust and oxidation.

This knife is a great introduction to carbon steel, but it does require a commitment to maintenance. Because it is not stainless, you must wipe the blade completely dry immediately after every use to prevent rust, and you should avoid leaving it wet on the cutting board.

Blue #2 steel is prized for its ability to take an incredibly keen edge and hold it significantly longer than most stainless steels. It is much easier to sharpen, though it is more reactive and brittle, meaning you should avoid cutting through bone or frozen foods.

No. The high-carbon steel blade will rust almost instantly in a dishwasher, and the heat and moisture will damage the traditional wooden handle and horn ferrule. Always hand wash and dry this knife immediately after use.

The traditional octagonal 'Wa' handle is designed to provide a secure, ergonomic grip that won't twist in your hand while you are cutting. It offers excellent control and balance, especially for pinch-grip users.

Yes, a 50:50 symmetrical bevel is generally more straightforward to sharpen than a single-bevel knife. It allows you to maintain the edge using standard whetstones without needing to worry about complex angle adjustments for different sides of the blade.