Kurouchi Finish
Kurouchi is the black finish left on the blade from the forge. It gives the knife its rustic look and helps protect the upper blade from rust, while the edge below is polished sharp.
SA00172
Santoku Blue Steel #2 Kurouchi Buffalo Horn 165mm
Blue Steel #2165mmKurouchi
Out of stock
¥23,727
SH-KinakoPetty
Petty White Steel #2 Kurouchi Ebony 150mm
White Steel #2150mmKurouchi
Out of stock
¥45,545
PE00126
Petty Blue Steel #2 Kurouchi Stabilized Wood 80mm
Blue Steel #280mmKurouchi
Out of stock
¥25,727
About Kurouchi Finish
Nearly all of ours are Blue Steel #2 or White Steel #2 carbon steel, which take a fine edge and are easy to sharpen. Wipe and dry them after each use. A few Molybdenum kurouchi knives are stainless.
Shapes run from petty to gyuto, 80 to 220mm. Every knife is made in Japan.
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SANTOKU三徳
All-purpose Home Knife
150-180mm
Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg
PETTYペティ
Utility Knife
120-150mm
Perfect companion knife; extremely maneuverable. Mini chef knife profile.
Gyuto牛刀
Japanese Chef’s knife
180-220mm
Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts
Nakiri菜切
Vegetable Knife
165-180mm
Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.
Sujihiki筋引
Slicer
230-300mm
Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
Deba出刃
Fish Butchery Knife
165-210mm
Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
Yanagiba柳刃
Sushi/Sashimi Knife
240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.