{"product_id":"kaizen-x-stay-sharp-125cr1-kurouchi-gyuto-210mm-frene","title":"Kaizen x Stay Sharp 125Cr1 Kurouchi Gyuto 210mm Ash","description":"\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003eKaizen x Stay Sharp 125Cr1 Kurouchi Gyuto 210 mm\u003c\/strong\u003e is crafted in Quebec by knife maker \u003cstrong\u003eMorgan Allemand\u003c\/strong\u003e. Its 210 mm blade features a \u003cstrong\u003esan mai\u003c\/strong\u003e construction, with a \u003cstrong\u003e125Cr1\u003c\/strong\u003e carbon steel core surrounded by soft steel sides. It is oil-hardened to achieve a hardness of \u003cstrong\u003e62–63 HRC\u003c\/strong\u003e. The \u003cstrong\u003ekurouchi\u003c\/strong\u003e finish preserves part of the raw forged surface and contrasts with the polished bevels visible along the entire length of the blade.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e125Cr1\u003c\/strong\u003e is a high-carbon, low-alloy cold-work tool steel. It contains approximately \u003cstrong\u003e1.25–1.30% carbon and 0.30–0.40% chromium\u003c\/strong\u003e. Sometimes nicknamed “Spicy White,” it is often compared to 26C3 and Japanese White #1 steel due to its composition and performance characteristics. Its high carbon content allows for a fine edge and high hardness after heat treatment, while remaining easy to sharpen on a whetstone. However, its low chromium content means it is not stainless steel.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWith its \u003cstrong\u003e210 mm gyuto\u003c\/strong\u003e profile, this knife is designed as a versatile tool for everyday kitchen tasks: vegetables, fruits, herbs, and boneless meats and fish. The 210 mm length provides sufficient reach for larger preparations while remaining easy to handle for everyday use. The Japanese-style handle is made of \u003cstrong\u003erecycled ash, charred before assemble\u003c\/strong\u003e, a finish that naturally accentuates the wood’s grain and contrasts.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003eKaizen x Stay Sharp\u003c\/strong\u003e series is the result of a uniquely local collaboration: \u003cstrong\u003eKaizen’s workshop is located about 3 km\u003c\/strong\u003e from the Stay Sharp store. This proximity facilitates direct discussions about blade profiles, geometries, materials, and culinary applications. The project thus combines Kaizen’s Quebec craftsmanship with Stay Sharp’s expertise in Japanese knives and their maintenance.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhen cutting, the combination of a 125Cr1 core at 62–63 HRC and the tapered geometry behind the edge provides a precise and direct feel. The gyuto profile allows for both pushing cuts and smoother movements on a cutting board, while its tapered tip remains well-suited for precision work. As with any Japanese knife with a fine edge, avoid bones, frozen foods, very hard surfaces, and twisting or levering motions. Since the 125Cr1 steel and the soft steel sides are reactive, a patina will form naturally with use. Hand wash, dry immediately after use, and apply a thin layer of protective oil when storing for an extended period.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kaizen","offers":[{"title":"Default Title","offer_id":48892258975918,"sku":"KSS-125CR1-KU-GYU-210-FRE","price":680.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/KaizenxStaySharp125Cr1KurouchiGyuto210mmFrene_1.jpg?v=1786117747","url":"https:\/\/staysharpmtl.com\/en\/products\/kaizen-x-stay-sharp-125cr1-kurouchi-gyuto-210mm-frene","provider":"Stay Sharp","version":"1.0","type":"link"}