{"product_id":"ishizuchi-white-1-kurouchi-gyuto-180mm","title":"Ishizuchi White #1 Kurouchi Gyuto 180mm (7.1\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e Ishizuchi Knife Factory (石鎚刃物)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/gyuto-chef-knife\"\u003eGyuto knife\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e White #1 Steel clad with Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 62-64\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Octagonal Walnuts Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFerrule Material:\u003c\/span\u003e Yellow Poplar (compressed wood)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e Double Bevel (50\/50)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.4 oz (154g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Height at Heel:\u003c\/span\u003e 50.5mm (2\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpine Thickness above Heel:\u003c\/span\u003e 3.1mm (0.12\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cu\u003ePrecaution\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTosa Hamono knives have a thicker spine compared to other Japanese knives, so regular Sayas may not fit.\u003c\/li\u003e\n\u003cli\u003eAll Ishizuchi knives are Soft Iron Clad and may rust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eWhite #1 Steel\u003c\/h6\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch6\u003eAbout Kurouchi\u003c\/h6\u003e\n\u003cp\u003eIshizuchi 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e“Black Rust”\u003c\/b\u003e\u003cbr\u003eBlack rust, or protective rust, forms an oxide film on the surface of iron, preventing further rusting and avoiding the crumbling associated with red rust.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSharpening Tip from Ishizuchi\u003c\/b\u003e\u003cbr\u003eIshizuchi 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.\u003c\/p\u003e\n\u003ch6\u003eIshizuchi Knife Factory\u003c\/h6\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003ch6\u003eAbout Gyuto Knife\u003c\/h6\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Ishizuchi Knife Factory","offers":[{"title":"Default Title","offer_id":43933275160666,"sku":"57718","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/57718_Ishizuchi_White_1_Kurouchi_Gyuto_180mm.jpg?v=1787940604","url":"https:\/\/mtckitchen.com\/products\/ishizuchi-white-1-kurouchi-gyuto-180mm","provider":"MTC Kitchen","version":"1.0","type":"link"}