Kuro Kuma Ishi 240mm Gyuto

Kuro Kuma Ishi 240mm Chef Knife

There's no better way to show confidence in the kitchen than by wielding a big knife. This blade is big, but not so big that your mates think your lacking something below the belt.

Kuro Kuma Ishi Knife Series

Inspired by the hand-hammered copper and aluminium pots from Kansai, the pebble stone like surface pattern of the Ishi series is meticulously crafted.

Bucking the trend of whippet thin "laser" knives these blades are hammer forged with strong distal taper, thicker at the spine but quickly thin to a cutting edge with impressive out of the box sharpness. Another feature is exquisite forging and accurate quenching to high hardness. A joy to use and even more fun to sharpen.

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 razor sharp, yet robust enough for a daily drive.

• Distinctive pebble stone finish
• Seriously sharp straight out of the box
• Hammer forged shirogami 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 jarrah 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 Ishi to your collection.

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.