Japan Tradigate

Japanese Kurouchi All-Purpose Chef Knife Blue Steel #2 Stainless Clad

[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 (Aogami #2 / Stainless Clad)** Handcrafted by master artisans, this traditional Japanese **Kurouchi (Black Forged)** all-purpose knife offers the perfect balance of extreme sharpness and improved ease of maintenance. Powered by a premium **Aogami #2 (Blue Steel #2)** carbon steel core clad in low-maintenance **stainless steel**, it delivers outstanding edge retention and smooth cutting performance. 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:** Aogami #2 / Blue Steel #2 (青紙2号 高炭素鋼)* **Cladding:** Stainless Steel (ステンレス割込)* **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)*** **STAINLESS CLAD BUT CAN STILL RUST:** While the outer sides are made of rust-resistant stainless steel, the exposed **edge and core are made of high-carbon Blue Steel #2**. The exposed core steel WILL rust if left wet or exposed to moisture. It requires proper care to keep the cutting edge clean and rust-free.* **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 on a rack.* **Not Dishwasher Safe:** Do not place in a dishwasher.* **Rust Prevention:** Applying a thin coat of food-grade oil (such as camellia or mineral oil) to the exposed edge after drying is recommended for long-term storage.* **Usage Caution:** Do not use to cut frozen foods, bones, or extremely hard materials to avoid chipping the edge.