Chroma Haiku Kurouchi Gyuto 210mm. Kurouchi Japanese haiku chef's knife is made in the Tosa region of Japan. The black non-stainless blade of the Haiku knife has a Rockwell hardness of about 61HRC. The Gyuto is suitable for cutting meat and vegetables.
Blade length: 210mm
Blade core: Blue Aoko steel
Rockwell Hardness: 61HRC
Handle: Black colored wooden handle
Weight: 256g
Blade cut: on both sides
Translated from Japanese, Kurouchi means roughly - black - forged.
CHROMA HAIKU KUROUCHI blades are made in the traditional way in the Tosa region. The Tosa region is located on Shikoku Island in south-western Japan. The Tosa region is known for its rough, wild and furrowed landscape which is also found on the KUROCHI blades. Unlike the famous blades from Sakai City, the knife blades in the Tosa region are not polished after forging but remain in their original state.
Typical for KUROUCHI blades is the extreme sharpness.
The blade core is forged from a high quality, extremely hard blue AOKO steel, supported on both sides by softer iron. The blades have a hardness of about 61HRC and thus guarantee a very long life of the cutting edge. Like any original CHROMA HAIKU knife, you will also recognize the CHROMA HAIKU KUROUCHI knives on the typical Haiku Miguki.
Please do not use a sharpening steel for this knife, but a high-quality grindstone. We can recommend the whetstone of Haiku H11 with a 800 grit
Knife not stainless and therefore extremely sharp! DO NOT clean in the dishwasher !!!
Blade length: 210mm
Blade core: Blue Aoko steel
Rockwell Hardness: 61HRC
Handle: Black colored wooden handle
Weight: 256g
Blade cut: on both sides
Translated from Japanese, Kurouchi means roughly - black - forged.
CHROMA HAIKU KUROUCHI blades are made in the traditional way in the Tosa region. The Tosa region is located on Shikoku Island in south-western Japan. The Tosa region is known for its rough, wild and furrowed landscape which is also found on the KUROCHI blades. Unlike the famous blades from Sakai City, the knife blades in the Tosa region are not polished after forging but remain in their original state.
Typical for KUROUCHI blades is the extreme sharpness.
The blade core is forged from a high quality, extremely hard blue AOKO steel, supported on both sides by softer iron. The blades have a hardness of about 61HRC and thus guarantee a very long life of the cutting edge. Like any original CHROMA HAIKU knife, you will also recognize the CHROMA HAIKU KUROUCHI knives on the typical Haiku Miguki.
Please do not use a sharpening steel for this knife, but a high-quality grindstone. We can recommend the whetstone of Haiku H11 with a 800 grit
Knife not stainless and therefore extremely sharp! DO NOT clean in the dishwasher !!!