Kikuichi KURO Series

White #2 carbon steel is prized for its ability to achieve an exceptionally fine, razor-sharp edge. It is relatively easy to sharpen and maintain, making it a favorite among professional chefs who value performance and edge refinement.

The black oxide coating helps protect the iron cladding from rust, but because the core is carbon steel, the blade remains reactive. You must wipe the knife completely dry after every use and avoid leaving it in contact with acidic foods for extended periods.

The octagonal Wa-style handle provides a secure, ergonomic grip that prevents the knife from rotating in your hand. Walnut is a lightweight, warm-to-the-touch wood that offers a comfortable, natural feel even during long prep sessions.

No, these knives are not dishwasher safe. The high-carbon steel edge and natural walnut handle will be damaged by the heat, moisture, and harsh detergents of a dishwasher; hand wash and dry immediately to preserve the blade.

Yes, the series is designed as a heavy-duty workhorse. The ironclad construction gives the blade a substantial, durable feel that stands up well to demanding culinary tasks, though it should not be used for cutting through bone or frozen foods.

The KURO series has a hardness rating of 62 HRC. This high level of hardness allows the blade to hold a very sharp edge for a long time, though it requires careful handling to avoid chipping the edge on hard surfaces.