Yu Kurosaki is a young blacksmith working out of Takefu Village who is producing some seriously prodigious knives known for their excellent grinds, fit and finish, and aesthetic appeal. Kurosaki is particularly adept in his treatment of select steels. In the case of the Megumi series he chooses to work with VG-10 and has done a remarkable job with this steel. Heís taken it to 63 HRC which is on the upper end of the hardness scale for the steel, yet the knives remain incredibly easy to sharpen. Kurosakiís knives have become staff and customer favorites for their versatility through soft, hard, dense, and loose ingredients alike. With the Megumi series, Kurosaki has chosen to use Damascus stainless cladding with an attractive hammer finish. All of these knives are hand-forged/handcrafted blades.
The 240mm gyuto is a distinctly middle weight knife which is a departure from his work in W#2, which is decidedly lighter. The added cutting power is welcome when working with larger ingredients. The edge profile is fairly flat with some nice curvature towards the tip and a bit of a back belly to prevent a stalled stroke while cutting. Everything about these knives, from grind to finish, is designed to aid in food release/separation. Combined with the selection of steel and stainless properties, the aforementioned characteristics make this an exceptional choice for the professional cook.
Weight: 6.8 ounces
Blade Length: 245 mm (9.75")
Overall Length: 405 mm (16")
Thickness at Heel: 3.1 mm
Blade Height: 51.7 mm
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