Kikuichi Kurouchi Carbon Steel Clad Petty Knife

White Carbon #2 is prized for its high purity, which allows it to take an exceptionally sharp edge. It is relatively easy to sharpen and maintain, making it a favorite among those who prioritize cutting performance.

Yes. While the black oxide coating offers some protection, the blade is made of reactive carbon steel and iron. You must hand wash and dry the knife immediately after every use to prevent rust and discoloration.

The soft iron cladding provides structural support and a substantial, heavy feel in the hand. It protects the harder carbon steel core while giving the knife a distinct, rustic aesthetic.

This is a robust, workhorse utility knife designed for general tasks like peeling, trimming, and slicing smaller produce. While it is durable, it is not intended for cutting through bone or frozen foods.

The walnut handle is finished for comfort and durability, but it should never be soaked in water or put in the dishwasher. If the wood feels dry over time, you can occasionally apply a food-safe mineral oil to keep it conditioned.

The high-carbon steel blade will rust and the walnut handle will crack or warp under the intense heat and harsh detergents of a dishwasher. Hand washing is the only way to preserve the integrity of the materials.