Ittosai Kotetsu Hammered Kurouchi 240mm Wa-Gyuto is a Japanese chef's knife from Sakai, Japan. Featuring Shirogami #1 core steel, prized for its peak sharpness, this knife benefits from Tanaka-san’s renowned heat treatment, which optimizes the steel’s balance of hardness, toughness, and sharpenability. The blade has reactive iron cladding and a tsuchime kurouchi finish. It delivers exceptional performance for both home cooks and professional chefs.
Hand-forged in Sakai, Japan by Yoshikazu Tanaka
Sharpened by Shotaro Nomura
Cutting edge length: 230mm (9.05")
Core steel: Shirogami #1 for maximum sharpness
Bokashi finish on the blade road (not sandblasted) with a nail-flexing thin edge
Rustic aesthetic with a true kurouchi finish (see notes)
Hammered finish aids in food release
Reactive iron cladding develops a protective patina over time
For the care and maintenance of Japanese kitchen knives, such as this hammered gyuto knife, please refer to our care guide below.
Slight measurement variations are common in Japanese kitchen knives.
Small surface finish variations in knives are a normal part of the handcrafting process.
The faded spots on this knife are normal. This is an authentic kurouchi finish, not a 'painted' or chemically forced synthetic finish with a super smooth and homogenous appearance seen on other brands. Each Tanaka kurouchi knife in this series will show these natural variations.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
