Home > Knife Types > Gyutos > Gyutos 210mm > Tanaka Kurouchi 210mm Wa-Gyuto
Tanaka Kurouchi 210mm Wa-Gyuto
Tanaka Kurouchi 210mm Wa-Gyuto Tanaka Kurouchi 210mm Wa-Gyuto
Tanaka Kurouchi 210mm Wa-Gyuto Tanaka Kurouchi 210mm Wa-Gyuto

Tanaka Kurouchi 210mm Wa-Gyuto

Item #: TA-K210GY

Average Customer Rating:
(4.5 out of 5 based on 4 reviews)

Read Reviews | Write a Review
Our Price: $109.95(You Save: $40.00)
Availability: Usually ships the same business day
Qty:
Siglinda 210mm Gyuto Saya B
$30.00
Quantity:
Usually ships the same business day
Overstock Sale. We had to buy a bunch of these to convince Shigeki to make them so we're clearing some inventory with a sale on these for a limited time. Few knives combine premier cutlery steels and experienced traditional blacksmithing at extraordinarily accessible prices the way this Tanaka Kurouchi 210mm gyuto does. The core steel in this gyuto is Aogami #2 hardened to 62-63 HRC. Aogami #2 is a high quality carbon steel offering an outstanding combination of keen edge taking and durable edge holding. The Aogami #2 core is wrapped in a soft carbon steel cladding making the knife fully reactive. While patina is normal during use, care should be taken to keep these knives clean and dry between uses to prevent the formation of rust. The knife wears an attractive kurouchi finish which will inhibit oxidation. The d-shaped handle is a utilitarian design made with ho wood and a black plastic ferrule. Since these are handmade knives, they may vary dimensionally.

  • Weight: 5oz
  • Blade Length: 212mm
  • Total Length: 349mm
  • Spine Thickness at Base: 2.45mm
  • Blade Height: 49.15mm

  • Customer Reviews

    Product Reviews

    5  Great Knife, January 30, 2015
    Posted By: Richard R Patterson

    Received this and it does look rustic but was pretty sharp out of the box . Used it to slice potatoes n carrots, and onions super thin . Still sharp but had a convex edge so decided to put a 10 degree edge on it. Used a 1000 Shapton glass ceramic, followed by a 600, then honed with a 1 micron spray on basal wood. Not only would shave the hair on my arm beleive if would shave your skin one layer at a time if you chose to . Haa It cut through a sheet of paper with little more than its own weight, and I mean all the way through in a straight line . I like carbon steel and this one is good . Even like the handle . Now before I got it I was thinking it was an ugly chef knife bit not I think its beautiful . One of the best buys I've made . Don't think anyone would be disappointed with it and the steel has a good Rc balance too. is good .

    Was this rating helpful to you?   Yes No
    4  Product Review, June 28, 2014
    Posted By: Allen L - verified customer

    Out the box the knife had a decent convex grind but not sharp, took it the EP and put a 10 edge on and was slicing beautifully,I then put a secondary bevel of 15 and sliced up onions, tomatoes, butternut, potatoes carrots and beans, what can I say just like in the above video impressive.
    Overall finish very basic, but with some sand paper the rough edges were taken off and the handle is comfy for home cooking.
    The kurouchi finish could be better but for the price no complaints.


    Was this rating helpful to you?   Yes No
    4  Product Review, February 14, 2014
    Posted By: sfranciss - verified customer

    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.


    Was this rating helpful to you?   Yes No
    5  Product Review, July 4, 2013
    Posted By: Chris - verified customer

    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.


    Was this rating helpful to you?   Yes No
    Click here to review this product
    (Reviews are subject to approval)
    Recently Viewed Items
    Home Close Back
    Free Shipping On All Domestic Orders Over $60 Click HereLearn More About Free Shipping