Yoshihiro Kurouchi Black-Forged High Carbon Blue Steel Stainless Clad Petty-Kiritsuke Utility Knife Ebony Handle (6″ (150mm) & Saya)

Price: $234.99
(as of Mar 08, 2026 20:08:18 UTC – Details)

Product description

Yoshihiro Kurouchi Black-Forged High Carbon Blue Steel Stainless Clad Petty-Kiritsuke Utility Knife Ebony Handle

Yoshihiro Cutlery

Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives.

All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.

Yoshihiro Kurouchi Black-Forged High Carbon Blue Steel Stainless Clad Petty-Kiritsuke Utility Knife Ebony Handle

Petty-Kiritsuke Utility Knife, Handcrafted in Japan

Sometimes called a utility knife, the Petty is a smaller version of a chefs knife but is bigger than a Paring-Kiritsuke knife.

The Petty-Kiritsuke fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of.

The Petty will soon become the go-to knife in your kitchen.

The knife is complimented with a handcrafted Octagonal Ebony wood handle which is comfortable for both left and right handed users. Optional Lacquered Magnolia wood Saya Cover comes together with the knife for easy and safe storage. Handcrafted in Japan

The Blade

Exceptionally Forged Stainless Blue Steel #2 Clad

With a HRC of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time.

The Kurouchi Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact.

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.

Knife Specifications Kurouchi Stainless Clad Blue Steel #2 Core Double Edged Construction HRC: 62-63 Stain Resistant Ebony wood Handle Optional Lacquered Magnolia Wood Cover Handcrafted in Japan

Blue Steel Core Vulnerable to Rust

Premium Stainless Steel Cladding: The knife features a stainless steel cladding that covers most of the blade, providing durability and resistance to corrosion on the surface.Blue Steel Core for Superior Sharpness: Blue Steel is known for its exceptional sharpness and edge retention, ideal for professional chefs seeking precision cuts.Maintenance Note: While the majority of the blade is stainless steel, the exposed blue steel edge can potentially rust if not properly maintained. Recommended for chefs experienced in knife care to prevent rust through regular drying and oiling after use.

Elevated Performance with Ease of Maintenance

Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge.

Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge.

Our Stainless ‘Kurouchi’ Cladding exemplifies the traditional intricate techniques of Japanese forging techniques with modern stainless metallurgy in order to produce an exceptional blade with the rustic aesthetics of a Kurouchi blade without the maintenance of high-carbon steel.

Balanced and Fit for Comfort

This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.

Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Optional Saya (Lacquered Magnolia Knife Sheath)

An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.

Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special.

From dicing, slicing, and chopping fresh produce from a farmer’s 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.

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Knife Style
Petty Utility Knife Santoku Multipurpose Chef Knife Nakiri Vegetable Knife Gyuto Chef Knife Sujihiki Slicer Knife Kiritsuke Multipurpose Chef Knife

Blade Length
5.3″(135mm) 6.5″(165mm) 6.5″(165mm) 8.25″(210mm), 9.5″(240mm), 10.5″(270mm) 9.5″(240mm), 10.5″(270mm) 8.25″(210mm), 9.5″(240mm)

Blade Material
Blue Steel #2 Stainless Clad Blue Steel #2 Stainless Clad Blue Steel #2 Stainless Clad Blue Steel #2 Stainless Clad Blue Steel #2 Stainless Clad Blue Steel #2 Stainless Clad

Brand
Yoshihiro Cutlery Yoshihiro Cutlery Yoshihiro Cutlery Yoshihiro Cutlery Yoshihiro Cutlery Yoshihiro Cutlery

Made in
Japan Japan Japan Japan Japan Japan

Blade Material: Blue Steel #2 Core / Edge Angle: Double Edged / Grade: Kurouchi Stainless Clad / Handle Shape: Octagonal / Handle Material: Ebony wood / HRC: 62-63 / Knife Style: Petty-Kiritsuke Utility Knife / Saya Cover: Optional Magnolia Wood Cover / Stain Resistant: Yes, except along the knife’s edge / Made in Japan
Kurouchi translates as “Black-Forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade.With a HRC of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time.
Sometimes called a utility knife, the Petty Kiritsuke is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty Kiritsuke fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty Kiritsuke will soon become the go-to knife in your kitchen.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
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. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation along the knife’s edge.