Morihei Hisamoto Kurouchi White #1 Gyuto 180mm Pakka Handle (No Bolster/ Fine Finish)

A special series from Morihei. Hand-forged Western-style knives are rare, especially those made from White #1, one of the most technical and challenging steels to forge. This series is best characterized as an ‘rough around the edges’ series, in all the best ways. Traditional hand-forged knives with a rough and strong Kurouchi finish.
We also carry a few ‘Wa’ style knives in this series.

There are two finishes available: standard and fine. The standard knives have a ‘simple’ factory finish with a slightly rougher bevel grind. These are more affordable but tend to oxidize a bit more. The fine finish, however, is where these knives truly shine and show their full potential. The bevel is expertly polished by hand on natural sharpening stones, resulting in superior cutting performance, ease of maintenance, and edge retention. Due to the labor-intensive polishing process, fine-finished blades are more expensive.

While the standard series are excellent knives in their own right and they can also be considered project knives. This version of White #1 is one of the best coming from Japan, it is an absolute joy to sharpen and can hold an amazingly sharp edge.


Morihei is a knife, tool and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today. The president, Mr. Akimitsu Oguro is highly regarded and extremely well educated on the “Kanto” knife style. He acts like a gatekeeper for this specific style. Educating craftsmen on the old techniques used to keep not only double but also single bevel knives from the Tokyo region alive.
Morihei is one of the most reputable natural stones dealers and next to some of our favorite knives and stones they supply a wide range of woodworking- and gardening-tools.

The gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.

Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

Keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.

Extra: There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.