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Specification
Brand : Yoshihiro
BulletPoint1 : Blade Material: High Carbon Blue Steel #2 / Edge Angle: Double Edged / Grade: Kurouchi / Handle Shape: D-Shape / Handle Material: Rosewood / HRC: 62-63 / Knife Style: Santoku Mutipurpose Chef Knife / Saya Cover: Optional Lacquered Magnolia Saya Knife Cover / Stain Resistant: No, Knife can be oxidized without proper care / Made in Japan
BulletPoint2 : Our handmade Yoshihiro Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Blue High Carbon Steel with a hardness on the Rockwell scale of 62-63 is prized for its high edge retention. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening.
BulletPoint3 : The Santoku knife is a Japanese all-purpose knife with a round tip. The blade is shorter and thinner, making it perfect for home cooking. Santoku literally mean three virtues, and can be used for meat, fish, and vegetables. A lacquered protective wooden sheath called a "Nuri Saya" is included, which protects the knife and adds to its appearance when not in use.
BulletPoint4 : Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped 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.
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.
BulletPoint6 : 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.
CareInstructions : Hand Wash
Color : Blue
ConstructionType : Forged
ExternallyAssignedProductIdentifier : 00810011871335
ExternallyAssignedProductIdentifier1 : 5013314714957
ExternallyAssignedProductIdentifier2 : 5013314729647
ExternallyAssignedProductIdentifier3 : 05013314714957
GpsrSafetyAttestation : 1
IncludedComponents : 7" Santoku Knife
IsDishwasherSafe : 1
ItemLength : 7 inches
ItemName : Yoshihiro Aoko Blue Steel Kurouchi Japanese Santoku Mutipurpose Chef Knife (Santoku 7"(180mm) & Saya)
ItemPackageDimensions_Height : 37.6 centimeters
ItemPackageDimensions_Length : 5.1 centimeters
ItemPackageDimensions_Width : 8.1 centimeters
ItemPackageQuantity : 1
ItemTypeKeyword : santoku-knives
Manufacturer : Yoshihiro
Material : High Carbon Blue Steel #2
Material1 : Swedish 14C28N Steel
Material2 : Olivewood
ModelName : KUSA180SHMS-2
ModelNumber : KUSA180SHMS-2
NumberOfItems : 1
PackageLevel : unit
PartNumber : R11012MB09160
ProductDescription : Blade Material: High Carbon Blue Steel #2 / Edge Angle: Double Edged / Grade: Kurouchi / Handle Shape: D-Shape / Handle Material: Rosewood / HRC: 62-63 / Knife Style: Santoku Mutipurpose Chef Knife / Saya Cover: Optional Lacquered Magnolia Saya Knife Cove / Stain Resistant: No, Knife can be oxidized without proper care / Made in Japan / Our handmade Yoshihiro Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Blue High Carbon Steel with a hardness on the Rockwell scale of 62-63 is prized for its high edge retention. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. / The Santoku knife is a Japanese all-purpose knife with a round tip. The blade is shorter and thinner, making it perfect for home cooking. Santoku literally mean three virtues, and can be used for meat, fish, and vegetables. A lacquered protective wooden sheath called a "Nuri Saya" is included, which protects the knife and adds to its appearance when not in use. / Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped 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. / 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.
ProductSiteLaunchDate : 2019-05-22T11:00:00.000Z
Size : Santoku 7"(180mm) & Saya
Style : Santoku Knife 5"
SupplierDeclaredDgHzRegulation : not_applicable
UnspscCode : 52151700