Kuro-uchi Stainless Steel Tsuchime Series

Among Aï Knives, this series combines practicality for daily cooking with the powerful appearance of kuro-uchi. You can choose from Santoku knives, Gyuto knives, Petty knives, and more, according to the recipient's cooking style.

• For a first knife, the versatile Santoku knife is recommended for meat, fish, and vegetables.
• For cooking enthusiasts, the Gyuto knife is also recommended for meat dishes and larger ingredients.
• Items with engraving, gift wrapping, and sheaths are also available.
  
  

Guide to Choosing

• Santoku Knife: A versatile knife for meat, fish, and vegetables, making it a good gift choice.
• Gyuto Knife: Recommended for cooking enthusiasts or those who handle meat dishes and large ingredients.
• Petty Knife: Easy to use for fruits, small ingredients, and detailed tasks.
  
  

This knife boasts a unique presence with traditional kuro-uchi (black finish) and tsuchime (hammered marks) made by artisans. Kuro-uchi is a traditional manufacturing method originating in the Edo period, where the surface of the blade is intentionally not polished too much, leaving an oxidized film. Until now, kuro-uchi was made from steel (hagane) which easily formed an oxidized film, but while it was sharp, it was also prone to rust. This time, we succeeded in creating kuro-uchi with rust-resistant stainless steel. Thanks to this technological innovation, this groundbreaking series combines the authentic sharpness of a Japanese knife with easy home maintenance.　

These 3 knives if you're undecided

• Compact, easy to use →View "Petty"

• All-purpose, for a first knife →View "Santoku"

• If you handle large ingredients →View "Gyuto 21cm"

• If you want to get them all →View "3-piece set"