Hammer forged 210mm chef knife with kurouchi finish by Kuro Kuma.
Kuro Kuma Black Forged 210 Gyuto - Wenge
KUBF210GYWE
Pairs well with
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Pickup available at Sydney Store - STANMORE
Usually ready in 2 hoursKuro Kuma Black Forged 210 Gyuto - Wenge
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Kuro Kuma Black Forged 210mm Gyuto
A multipurpose chef knife with a solid feel combined with solid performance.
Kuro Kuma Black Forged Knives
These forged blades from Kuro Kuma have a core of Blue 2 carbon steel that has been tempered to high hardness for excellent edge retention. The stainless-steel cladding is lightly textured with the blacksmiths hammer and bears the blackened surface from the forging and quenching process. This helps with food release and the stainless cladding makes for easier maintenance.
The overall feel is rock solid to give you extra confidence when cutting.
Chef's Armoury have combined forged Japanese blades with unique Australian hardwoods to create the Kuro Kuma brand. The philosophy is simple - stylishly forged chef knives that are sharp, yet robust enough for a daily drive.
- Reliable workhorse knives
- Hammer forged Aogami carbon steel
- Clad in stainless steel for easy care
- 50/50 edge grind suitable for left and right handed users
- As all knives are handmade the pattern will vary from blade to blade
- Australian made wenge wood handles
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Note: Over time a natural patina will form on the exposed edge of carbon steel. The edge will change colour. This is the nature of carbon steel. For maintenance we recommend camellia oil and rust cleaner. Read the Care Instructions tab.
Add the Kuro Kuma Black Forged chef knife to your collection.
| Style | Gyuto | Blade Length | 213mm |
| Overall Length | 350mm | Weight | 191gm |
| Blade Thickness | 3.5mm tapered | Tang | Pin tang |
| HRC (hardness) | 63 | Composition | stainless clad, blue 2 carbon core |
| Edge | 50:50 V bevel | Saya | Not included |
Care Instructions
Knife care for carbon steel stainless clad knives
- Never put in the dishwasher.
- The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust.
- Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
- A grey/black patina will form on the edge. This is totally normal for carbon steel and aids in protecting against rust.
- Do not cut through bones, frozen foods or extremely dense items.
- Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
- Use Japanese waterstones to sharpen your knife.
- We highly recommend camellia oil and rust cleaner for maintenance.
For detailed knife care instructions read the care notes in the package or click here.
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Ships within 24 - 48 hours Tuesday - Friday.
AUSTRALIA - Depending on your location you may receive the package within 2-10 working days by Australia Post eParcel. There is an Express Post option for parcels under 8kg.
CLICK & COLLECT - This is available from the Sydney - Stanmore location. Shop online and choose this option at checkout.
OVERSEAS - Your product will be shipped by international courier.
For further information read Shipping and Delivery
