Kurotori

Traditional Polish and Finishes Craftsman

Shimanto Town, Kochi

A craftsman from Shimanto Town, Kochi Prefecture. Uniquely skilled in the knife-making industry, Kurotori oversees every stage of the manufacturing process, from forging and blade sharpening to handle fitting.

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“I don’t just make knives. I create tools that earn respect through precision, not words.”

About the Kurotori Knives

The Kurotori collection features blades crafted from high-quality steels, including Shirogami No.2 (White Steel #2) and SKD11 high alloy steel. The collection includes various knife types, such as Bunka, Nakiri, Gyuto, and Kiritsuke, each designed for specific culinary tasks. These knives often feature a Nashiji (pear skin) finish, giving the blade a rustic and traditional appearance.

What are "Kurotori Knives" made of?

Ginsan (Silver #3 Steel) is a high-carbon stainless steel known for its excellent corrosion resistance and ease of maintenance, while still providing fine sharpness. It is a popular choice among modern Japanese knife makers for its balance of performance and practicality. Shirogami No.2 (White Steel #2) is typically tempered to a Rockwell hardness of approximately 60–63 HRC. This traditional carbon steel provides an excellent balance of edge retention, sharpness, and ease of sharpening, making it a favorite for professional chefs seeking precision and craftsmanship.