Kurouchi translates as "Black Forged" and is a traditional Japanese method of crafting high carbon knives that are stain resistant. This unique style of forging offers stain resistance in the form of an unpolished rustic finish. With a hardness on the Rockwell scale of 62~63, the inner core of Blue Steel #2 is prized for its high edge retention, sandwiched in the traditional method of "Warikomi" between two layers of high carbon White Steel. Our handcrafted Kurouchi knives are forged using high carbon steels with "Shitan" Rosewood handles, and are a rare blend of craftsmanship and extraordinary value. The most versatile and essential of all knives a cook can have is a Japanese chef"s knife known as a Gyuto knife. 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. Available in 8.25"(210mm) and 9.5"(240mm), with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying "Tsubaki Oil"(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.