The Fujiwara Kanefusa Kurouchi Nakiri knife has unique “Black Forged” (Kurouchi) blade. The blade core is made from Hitachi White Steel No.2, which is sandwiched with soft iron.

The black-colored Kurouchi finish, which covers the upper soft iron part of the blade, is a special traditional coating that produces a unique luster and improved corrosion-resistance. However, while Kurouchi knives require less maintenance than typical carbon steel knives, please remember that the White Steel No.2 blade core and the soft iron portion of the bevel can still discolor or rust easily.

The knife comes with the popular “D-Shaped” traditional-style handle, which is made from magnolia wood and a water buffalo horn ferrule.

 The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.

Knife Model: Fujiwara Kanefusa FKJ Series Kurouchi Wa Santoku

Blade Material:  White Steel No.2

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: No.

Sorry. This knife is not available for left handed version.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.