Kuro Gyuto/Chef's 9.5" Carbon Steel

The black oxide coating is produced during the heat treatment of the knife. When only the cutting edge of the blade gets polished in the final process, it gets called Kurouchi finish.

• Chef's Knife with a 9.5-inch blade
• Suitable for chopping, dicing, mincing and slicing
• Decorative grooves carved on the blade by a grinder before the quenching process
• White Carbon Steel 2 core
• Soft iron on the outside
• Kasumitogi grade - the knife durability is 4 to 6 years
• Bevel angle ratio - 50/50
• HRC - 62 ±1
• Walnut wood, octagonally shaped handle
• Caution: Cutting frozen food or bone will damage high carbon steel knives
• Made in Japan
• Lifetime Warranty