Chef slicing knife 210mm Haiku Kurouchi

Japanese knife Chef Haiku Kurouchi

Haiku Kurouchi is the very top of the black forged ranges from the Haiku collections made in Japan. This is the range that popularized the genre worldwide when it was first introduced a few decades ago on the Japanese knife market. Its manufacture is 100% artisanal to the point that each blade is unique. Unique not only because of the blades that have all other similarities but also by the thickness of the blades that varies because of this handmade work.

Its performances and its sharpening simplicity is remarkable. The knife is made of an well-known rare steel named Aoko strongly barburized at 1,2% carbon steel. That is to say the maximum rate in the forged steel. The blade, black in color, is mounted with a round shape handle in honoki wood tinted black. The handle is mounted with a metal ferrule whose meguki is too. The meguki is a rod attached to the side of the ferrule which is usually made of bamboo as on the Haiku Original range allowing the assembly of the blade and the handle according to a traditional technique five centuries old.

The Chef knife is a versatile blade that will cover 90% of the tasks needed in the modern kitchen. First oriented for meat where the shape allowsto take advantage of this type of food by being a longer blade than a Santoku which is also a versatile shape of japanese knife but more oriented for vegetables. The versatility of the Chef's knife will allow you to cut vegetables, fish, fruits and of course meat.

Each blade is carefully crafted by experienced knifemakers, who imbue each knife with their expertise, resulting in a strong sense of identity. Please note that the blades are sensitive to oxidation.

• Steel: Aoko 1,2% carbon sandwiched, hardness 62°HRC. Unpolished forged appearance
• Handle : cemented. Black stained Honoki wood. Steel ferrule
• Sharpening : ambidextrous V shape, 15° angle on each side