The Kurokaze brand brings together a wide range of Japan's most renowned artisans, including blacksmiths, knife sharpeners and handle makers. Masters of their craft have come together to create this exclusive, limited collection.

Gyuto is one of the most sought-after knife shapes, and the 210 mm blade is a universal size that will suit most users. In Japanese, "Gyuto" means "cow sword" and has the same role as a chef's knife in French cuisine. This blade is ideal for a wide variety of kitchen tasks, including cutting meat, boneless fish and vegetables.

The knife is made of Shirogami #2 steel, which is considered a premium material for making high-quality blades. With its texture, Shirogami steel is reminiscent of Tamahagane steel, known for making katanas through centuries of Japanese tradition. By quenching in water, it achieves an impressive hardness of 61-62 HRC, which keeps the blade sharp and reliable.

The Kurokaze series complements this premium blade with a handle crafted from exotic African ebony. The octagonal handle geometry reflects traditional Japanese style and provides not only an elegant look but also an outstanding, secure grip.

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".