The **Sakai Takayuki Blue 2 Kurouchi 01175 wa-gyuto** is a remarkable Japanese kitchen knife. In Japanese Gyuto means ‘beef swords’. Sounds gruesome, but it simply means that this knife was originally made to prepare meat. Today, the gyuto knife is considered an all-round chef’s knife for every cutting task in the kitchen.
## Kurouchi finish
Kurouchi is not a type of knife, but a traditional rough finish of the blade. Loosely translated it means ‘finish of the smith’. Kurouchi knives maintain the black-blue finish that emerges during the forging process. This reduces production, but more importantly it makes the steel more corrosion resistant and it makes the whole look tough and unique.
## Sakai Takayuki Blue 2 Steel
The knives are made from Blue 2 Steel. Also called Aogami #2. It is a very pure carbon steel with the addition of small amounts of chromium and tungsten. The steel may be a little less traditional because of this, but it also ensures that blue paper steel can handle corrosion or chipping, and it is also easier to sharpen than pure carbon steel. Despite the additions, however, it is certainly not a stainless steel! You still need to be careful with acids and moisture. Wash the knife by hand immediately after use and then dry it with a dry cloth.
## Sakai Takayuki Blue 2 Steel Kurouchi Wa-style handle made from walnut wood and buffalo horn
The traditional octagonal handle is made from walnut wood. This is a dark hardwood that doesn’t just look beautiful, it is also highly resistant to moisture. The crop is made from black buffalo horn. In addition to it looking graceful, the crop also ensures that the knife is perfectly balanced. Take into account that wood and horn are natural products. The product you receive may differ with regard to pattern and colour. The materials used remain the same.
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