Ishizuchi White #1 Kurouchi Gyuto 180mm (7.1")

• Brand: Ishizuchi Knife Factory (石鎚刃物)
• Style: Gyuto knife
• Blade Steel Type: White #1 Steel clad with Soft Iron
• HRC: 62-64
• Handle Material: Octagonal Walnuts Wood
• Ferrule Material: Yellow Poplar (compressed wood)
• Bevel Angle Ratio: Double Bevel (50/50)
• Blade Length: 180mm (7.1")
• Weight: 5.4 oz (154g)
• Blade Height at Heel: 50.5mm (2")
• Spine Thickness above Heel: 3.1mm (0.12")
• Cover: Not included

Precaution

• Tosa Hamono knives have a thicker spine compared to other Japanese knives, so regular Sayas may not fit.
• All Ishizuchi knives are Soft Iron Clad and may rust.

This hand-forged kurouchi knife is crafted from White 1 steel, a high-carbon steel known for its excellent sharpness, edge retention, and ability to take a fine, precise edge. With a carbon content of approximately 1.3-1.4%, White #1 provides superior cutting performance. The rustic black-forged kurouchi finish not only enhances the blade's aesthetics but also provides added rust protection. Ideal for professionals and serious home cooks, this knife offers traditional Japanese craftsmanship and outstanding performance.

Ishizuchi knives are renowned for their authentic kuro-uchi style. Unlike black-dyed knives that use a special coating for an overall black appearance, Ishizuchi’s “Kuro-uchi” knives retain the natural oxide film formed during quenching. This gives them a rugged, robust look and a handcrafted feel, showcasing true craftsmanship and traditional techniques.

“Black Rust”
Black rust, or protective rust, forms an oxide film on the surface of iron, preventing further rusting and avoiding the crumbling associated with red rust.

Sharpening Tip from Ishizuchi
Ishizuchi recommends sharpening the dominant side more for kuro-uchi knives, with a 40/60 bevel angle ratio for right-handed users and a 60/40 bevel angle ratio for left-handed users.

In 1590, warlord Chosokabe Motochika unified Tosa, documenting 399 blacksmiths in the region. Known for its forest-rich environment, Tosa required durable, high-performance tools for forestry, leading to the establishment of specialized blacksmiths. Following this tradition, Kajihira Tomika founded the Ishizuchi Agricultural Tool Company in 1920. Over 100 years later, they continue to maintain the distinctive thick, reassuring spine of Tosa knives while achieving the sharpness expected of fine Japanese knives.

The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same as a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German-style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting, which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tends to be thinner at the edge as well as the spine than most European chef's knives and, as a result, has less lateral toughness, and care should be taken not to torque the blade while cutting to minimize the risk of chipping.