Yoshihiro Kurouchi High Carbon White Steel #2 Gyuto Japanese Chefs Knife with Camphor Handle

Yoshihiro Kurouchi High Carbon White Steel #2 Gyuto Japanese Chefs Knife with Camphor HandleCrafted from White Steel #2 with a Rockwell hardness of 62 to 63, this Gyuto knife features an intricately forged Black Forged Kurouchi finish. The carbonized coating enhances durability while lending the blade a rustic, handcrafted aestheticmaking it a standout tool in any kitchen. Forging a blade of this caliber from high carbon White Steel #2 requires an exceptional level of craftsmanship. The result is a knife that not only delivers top tier

Crafted from White Steel #2 with a Rockwell hardness of 62 to 63, this Gyuto knife features an intricately forged Black-Forged Kurouchi finish. The carbonized coating enhances durability while lending the blade a rustic, handcrafted aesthetic—making it a standout tool in any kitchen.

Forging a blade of this caliber from high-carbon White Steel #2 requires an exceptional level of craftsmanship. The result is a knife that not only delivers top-tier performance but also reflects the artistry of traditional Japanese blacksmithing. The Gyuto, known as the Japanese chef's knife, is the most versatile and essential knife in any kitchen—suited for slicing meat, chopping vegetables, and everything in between.

Whether you're preparing fresh ingredients for a weeknight meal or creating a multi-course dish, this handcrafted Gyuto elevates everyday cooking with its precision and beauty. Add this knife to your collection to experience the perfect balance of form and function.

To maintain its edge, sharpen regularly with whetstones. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid cutting through bone or frozen foods to preserve the fine edge.

This knife may oxidize without proper care — we recommend pairing it with a custom-fit Saya knife cover for added protection.