This Japanese kitchen knife features a traditional kurouchi (black-forged) finish, known for its sharpness and raw, understated character.
The blade is made from iron, giving it excellent cutting performance and a satisfying feel during use. Over time, the surface develops a natural patina, adding to its depth and individuality.
With a blade length of 165 mm, it is a versatile size suitable for everyday kitchen tasks such as slicing vegetables, fish, and meat.
This knife has a single-bevel edge (kataba), a traditional Japanese structure that allows for precise and clean cuts. It is especially appreciated by those who value control and sharpness in their tools.
The handle is made from natural wood, offering a comfortable grip and a warm, organic feel.
A piece that reflects the quiet strength of Japanese craftsmanship—simple in appearance, yet highly functional.
Material
Iron blade / Natural wood handle
Blade Length
Approx. 165 mm
Origin
Made in Japan
Care
Hand wash only
Dry thoroughly after use
Due to the nature of iron, rust may occur if left wet. Proper care is recommended.
Please note:
This is a single-bevel knife, which may require some familiarity to use comfortably.
This knife features a traditional single-bevel edge, which offers precise and clean cuts but may feel different compared to double-bevel knives commonly used in Western kitchens.
It is best suited for slicing motions rather than rocking cuts, and works particularly well with vegetables and fish.
As the blade is made from iron, it requires simple care such as drying after use to prevent rust. For those familiar with Japanese knives or interested in learning their unique characteristics, this can be part of the experience.
