Japan Tradigate

Japanese Kurouchi All-Purpose Chef Knife White Steel #2 Clad Iron

[Stock & Availability Notification] Items may sell out at any time. If this item is currently in stock, it will ship within 3–5 business days. If it becomes out of stock, it will automatically switch to Pre-Order (made/sourced upon order, delivery time may vary). Please check the current stock status on this page before placing your order. ### **Japanese Kurouchi All-Purpose Knife (Shirogami #2)** Handcrafted by master artisans, this traditional Japanese **Kurouchi (Black Forged)** all-purpose knife combines exceptional sharpness with rustic elegance. Powered by a **Shirogami #2 (White Steel #2)** carbon steel core clad in soft iron, it provides an extraordinarily sharp edge that is easy to maintain and resharpen. Because each knife is individually **hand-forged**, exact dimensions and finishes may slightly vary from knife to knife, making every piece truly unique. --- ### **Available Sizes**Please select your preferred blade length from the size options:* **150mm (approx. 5.9 inches):** Compact and easy to maneuver, perfect for everyday kitchen tasks, precise prep work, and smaller cutting boards.* **180mm (approx. 7.1 inches):** Standard full-size all-purpose knife, ideal as a main kitchen knife for slicing large vegetables, meats, and fish. --- ### **Specifications*** **Blade Style:** All-Purpose Kitchen Knife / Wa-Bocho* **Core Steel:** Shirogami #2 / White Steel #2 (白紙2号 高炭素鋼)* **Cladding:** Soft Iron (軟鉄)* **Finish:** Traditional Kurouchi (Black Finish)* **Handle Material:** Natural Wood* **Hand Orientation:** Double-bevel (Ambidextrous / 両刃)* **Craftsmanship:** Hand-forged in Japan*(Note: As these are handcrafted, exact length and weight may vary slightly.)* --- ### **Care & Maintenance (RUST WARNING)*** **WILL RUST OVER TIME:** This knife is made of high-carbon steel and soft iron — it is NOT stainless steel. It WILL naturally develop a patina and WILL rust if exposed to moisture for too long. This is a normal, intended characteristic of traditional Japanese carbon steel.* **Hand Wash Only:** Wash immediately after use with warm water and mild soap.* **Dry Completely:** Towel-dry thoroughly immediately after washing. Never leave it wet.* **Not Dishwasher Safe:** Do not place in a dishwasher.* **Rust Prevention:** For long-term protection, apply a thin coat of food-grade oil (such as camellia or mineral oil) after drying.* **Usage Caution:** Do not use to cut frozen foods, bones, or extremely hard materials to avoid chipping the edge.