The Kurokaze brand brings together the expertise of Japan's most famous artisans – from blacksmiths and knife sharpeners to handle makers. These master craftsmen have combined their knowledge and skill to create this exclusive, limited edition collection.

The Gyuto is one of the most popular forms of kitchen knives, and the 180 mm blade is especially suited to users of a smaller build or those who prefer a smaller knife. In Japanese, "Gyuto" means "cow sword" and is equivalent to a chef's knife in French cuisine. It is considered one of the most universal knives, perfect for all kitchen tasks – from cutting meat and filleting fish to chopping vegetables and herbs.

The blade is made of Shirogami #2 steel, one of the most valued materials for knives of this type. Shirogami steel is known for its similarity to Tamahagane steel, which has been used for centuries to make Japanese katanas. Hardened exclusively in water, this steel reaches a hardness of 61-62 HRC, enabling long-lasting sharpness and exceptional performance.

The handle of the knife from the Kurokaze series is made of luxurious African ebony wood and has a traditional octagonal shape. This geometry not only adds to the aesthetics and uniqueness of the knife, but also provides a secure, comfortable grip during use.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".