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Tanaka Kurouchi 210mm Wa-Gyuto
Tanaka Kurouchi 210mm Wa-Gyuto Tanaka Kurouchi 210mm Wa-GyutoTanaka Kurouchi 210mm Wa-Gyuto
Tanaka Kurouchi 210mm Wa-Gyuto Tanaka Kurouchi 210mm Wa-GyutoTanaka Kurouchi 210mm Wa-Gyuto

Tanaka Kurouchi 210mm Wa-Gyuto

Item #: TA-K210GY
Our Price: $129.95(You Save: $20.00)
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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
    Average rating is 4.3
    5.0
    By:  Chris
    Napa,Ca
    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.

    0.3
    4.0
    By:  sfranciss
    New York
    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.
    0.3
    4.0
    By:  Allen L
    Cape Town,SA
    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.
    0.3
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