This Kikuichi Kurouchi Carbon Steel Clad 10″ Slicer is ideal for the preparation of sashimi, sushi, sliced raw fish, and seafood.

About the Kurouchi finish –Kurouchi translatesroughly to “rustic finish”.

The black oxide coating is produced during the heat treatment of the knife. When only the cutting edge of the blade gets polished in the final process, it gets called Kurouchi finish.

• 10-inchslicer
• Ideal for the preparation of sashimi, sushi, sliced raw fish and seafood
• Decorative grooves carved on the blade by a grinder before the quenching process
• White Carbon Steel 2 core
• Soft iron on the outside
• Kasumitogi grade – the knife durability is 4 to 6 years
• Bevel angle ratio – 50/50
• HRC – 62 1
• Walnut wood, octagonally shaped handle
• Caution:Cutting frozen food or bone will damage high carbon steel knives
• Made in Japan
• Lifetime Warranty