Introducing another CKTG Exclusive! Shigeki Tanaka has made these Blue #2 Kurouchi 210mm Gyutos for our store! It's hard to find a good knife with good grinds and made with blue #2 steel heat treated to HRC 62-63 at a reasonable price, so we think these will be a big hit with our customers. The knife comes with even grinds on each side of the knife and a D handle.
I use this spray on my straight razors and the results are simply amazing. I was so skeptical from the other reviews but they are true! This spray adds a new level of sharpness that you can’t get with CrOx. Use it with the balsa strop. Be wary about the basla strop…it is NOT flat. You need to sand it down say 0.030” to get it nice n flat. Mine had a bow in the middle of it. Not a big deal with me as I planned to sand it down anyhow just to expose fresh wood for this spray. Back to the spray…use just a few pumps. I did this on my first razor and that amazing sharpness was there. For my second razor I used a few more pumps and I couldn’t get it sharp. Sanded the wood clean and put back the initial 3-4 pumps and there was that amazing sharpness.
Was not sharp at all out of the box i mean at all but after a wuick session on my edge pro wicked sharp i mean takes such a sick edge im a rock cutter but i tried chopping and no problem usually have tons of issues when chopping not with this very beautiful stains very easy cut a steak let sit for 30 seconds while i plated stained but it makes it look even more rustic doesnt get on food. very good knife well balanced a universal knife for any style.
Background: I’m an avid home cook,not a professional. My other knives are Shuns,Wusthofs,Macs and a few antique carbon steel blades I rescue from tag sales.
The Tanaka Kurouchi is my first wa-gyuto,and has the best blade I’ve ever used. It was fairly sharp out of the box,and after a few minutes of honing and stropping,took an incredible edge that had no problems shaving hairs off my arm. It falls through even soft tomatoes,potatoes and onions never stick,and it’s excellent and slicing fish and meats. I don;t use it on bone,that’s the Wusthof’s job. being a carbon steel it is reactive,but as long as you maintain good habits in the kitchen it’s easy to control. I have a small hand towel that I use to rest the knife on,and make it a habit to wipe the blade between ingredients. When I’m done,I wash and dry it immediately. It developed a nice patina under the kurouchi part,but never rusted. I use it daily. The only part of the knife I’m not crazy about is the handle. This is my first wa handle,and it might not be for me. I use a pinch grip,and my forefinger tends to rub against the square shoulder of the blade,since there’s no bolster,and after a long session with it I can develop blister at that spot. But that’s not the fault of the knife - it’s extremely well made beautiful (if you like the rustic look) and blister aside,a delight to use.