|•||Constructed of extremely hard, blue AOKO Steel in the center, finished with protective layers of strong wrought iron|
|•||Hand forged by skilled craftsmen, left raw and unpolished, while only the cutting edge glitters metallically|
|•||Features a stainless steel bolster and Mekugi pin with a glazed black magnolia hardwood handle|
|•||Designed for slicing sashimi or raw fish and soft meat|
|•||Hand washing recommended with warm soapy water|
|•||Made in Japan|
The Chroma Haiku Kurouchi Ko-Yanagi Knife is used to prepare sashimi and slicing raw fish, as well as large cuts of meat without bones. The Chroma Haiku Kurouchi series is translated from the Japanese word "Kurouchi" known as "black forged". Made in Tosa, a region of Southern Japan, well known for its long tradition of cutlery, also for its rugged, wild and furrowed landscape, which is reflected in the Kurouchi blade. The blade get it's appearance from a layer of oxides that naturally form on the surface of the metal during forging, hardening, and tempering process. The blade is then left unpolished, giving it a characteristic look, with corrosion resistance. The blade core is of AOKO blue edge steel, supported on both sides by strong wrought iron. The blade is firmly secured by a glazed black magnolia hardwood handle, secured with a stainless steel bolster and Mekugi pin. Made in Japan.