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KURO Series : High hardness carbon Japanese kitchen knife
"Kuro", the name of this series comes from "玄人(Kuro-to)". It means "Professional". The blade is made from Blue Steel Super, the pinnacle of hardness in high carbon steels. This means superb sharpness and very long edge retention. As this hardness means sharpening takes longer, we recommend our Kuro series to professionals who understand carbon steel knife usage maintenance and are experienced with sharpening Japanese knives. Anyone can use this knife, but an expert will truly shine with it.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2bss-240 | 240 | 370 | 160 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Blue Steel Super | Specialty Handle |
Sujihiki
This slicer was created in response to customers who found Chef knives too big and petty knives to small.Typically they are thinner than Western Carving/slicing knives and have a varying degree of flex that makes them very useful for a variety of tasks. They will most often be used for slicing blocks of meat, peeling fruit or even as a substitute for a sashimi knife.
Blue Steel Super
Even harder than Blue Steel #1, with added vanadium for hardness and wear resistance. The hardest and highest grade of carbon steel in knives.
Carbon Steel
Blue Steel Super is made by adding carbon and vanadium to Blue Steel #1, resulting in a structucally stronger and harder blade. Knives made from Blue Steel Super have incredibly sharpness and long edge retention levels. However, this hard steel will take time to sharpen and requires careful usage due to embrittlement risks. An amazing cutting experience, recommended for those who know how to use a knife well and want to experience a new level of sharpness.
*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
