Yoshihiro Kurouchi Stainless Clad High Performance SLD Gyuto Chefs Knife (9.5"(240mm) & Saya)
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Product details
| Management number | 211405486 | Release Date | 2026/04/04 | List Price | US$128.00 | Model Number | 211405486 | ||
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- Blade Material: High Performance SLD Stain Resistant Steel / Edge Angle: Double Edged / Grade: Kurouchi Stainless Clad Nashiji / Handle Shape: Octagonal / Handle Material: Ebony / HRC: 63-64 / Knife Style: Japanese Gyuto Chef Knife / Saya Cover: Optional - Magnetic Oak wood / Stain Resistant: Yes / Made in Japan
- Our Yoshihiro SLD Stainless Clad Knives are clad in 2 layers of stainless steel that provides durability and protection without sacrificing its sharp cutting edge. High Performance SLD is among the new generation of steels being engineered in Japan that endeavor to surpass the capabilities of existing metals.Its main features are it is highly wear resistant with a hardness level that rivals carbon steel with a high level of stain resistance.
- The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.Preparing delicious meals starts with taking wholesome ingredients and using the tools such as a high quality chef’s knife to make every meal into something special.
- Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
- Care & Sharpening: Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
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