Yoshihiro Kurouchi High Carbon White Steel #2 Paring Japanese Knife with Camphor Handle

Yoshihiro Kurouchi High Carbon White Steel #2 Paring Japanese Knife with Camphor HandleWhite Steel #2, with an impressive hardness of 62 to 63 on the Rockwell scale, is expertly forged with iron to form a striking Black Forged Kurouchi finish. This traditional carbonized coating, created during heat treatment, gives the blade its distinctive rustic appearance while enhancing its durability and resistance to wear. This handcrafted Japanese Paring Knife is destined to become your go to tool for precision work in the kitchen. Unlike

White Steel #2, with an impressive hardness of 62 to 63 on the Rockwell scale, is expertly forged with iron to form a striking Black-Forged Kurouchi finish. This traditional carbonized coating, created during heat treatment, gives the blade its distinctive rustic appearance while enhancing its durability and resistance to wear.

This handcrafted Japanese Paring Knife is destined to become your go-to tool for precision work in the kitchen. Unlike typical single-edged knives, which feature a concave ura on the back side, this knife is designed with one flat side and one sharpened bevel—resulting in a more stable feel and greater versatility across both Western and Japanese techniques. It offers a razor-sharp edge that handles detailed tasks such as peeling, trimming, and slicing small fruits and vegetables with exceptional ease. It also functions as a compact chef's knife, capable of handling more involved preparations when needed.

Craftsmanship and practicality come together in this exceptional blade, turning everyday prep into a refined experience. From its balance in hand to its edge retention, this knife is more than a tool—it's a statement of quality that brings beauty and precision to your cooking routine.

To maintain its edge and performance, sharpen regularly with whetstones. Hand wash and dry immediately after each use, especially when working with acidic ingredients. Avoid cutting bones, nutshells, or frozen foods to preserve the fine edge.

Knife can oxidize without proper care — recommended to purchase with custom-cut Saya knife cover sheath for added protection.