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Home > Knife Types > Gyuto Knives > Gyutos 240mm > Kajihara Kurouchi Gyuto 240mm

Kajihara Kurouchi Gyuto 240mm - Click to enlarge
Kajihara Kurouchi Gyuto 240mm
Item #Tsutomu Kajihara Kurouchi Gyuto 240mm
Regular price:$109.95
Reviews: Read Reviews / Add a Review
AvailabilityUsually ships the same business day
Tsutomu Kajihara knives are made in Tosa Japan. Mr. Kajihara is a third generation blacksmith and he is 64 years old. These knives are fantastic values since they're made with high quality Aogami #2 (Blue Paper #2)steel with good heat treatment and high hardness at HRC62. The handles on these knives are oval shaped and are made of rosewood with ebony ferrules.

  • weight: 8.2oz
  • blade length: 243mm (9.56in)
  • total length: 402mm (15.82in)
  • spine thickness at base: 4.99mm
  • blade height: 49.88mm

  • Average rating is 4.3
    By:  Nic L.
    First and foremost,excellent service and packaging by CKTG.

    This knife is exactly what I hoped it would be. An affordable gyuto capable of taking a sharp edge and hold it. I sharpen all my knives with Naniwa Chosera stones,and the stones were able to touch up my new blade easily. I processed a lot of root vegetables immediately after and the edge was still very acceptable. I would buy this knife again at this price point and I would definitely do business with CKTG again.
    By:  Nic L.
    Good deal. Sharp affordable gyuto. Fit and finish is not great,but the knife got extremely sharp on naniwa chosera stones and stayed sharp after processing a bunch of root vegetables. Seems like a good heat treat.
    By:  Nic L.
    Excellent value. Fit and finish leaves something to be desired,but that is more than made up for by the quality of the steel and heat treat.

    This knife will serve as a great workhorse for prepping harder roots and veggies. It is by no means a thin blade,but the flat secondary and convex primary grinds make it glide through everything easily.

    I would recommend this knife to someone who wants a workhorse knife for a good price and does not mind the maintenance required with carbon steel.
    By:  sKot S.
    Knives are a very personal thing to a chef. I do NOT like my general purpose knife to be longer than 8.5 in.,it just "doesn’t feel right" to me. My heart sank when I took delivery and realized I had done my english-metric conversion wrong and ordered a knife that was 9.45 in. rather than 8.2 in.

    It’s a *STUNNING* blade,so I figured it’s not as big as the 10" F.Dick,Henckels and Globals I’ve used,I’ll give it a go and if it doesn’t feel right worst case scenario I can sell it to a colleague or give it as a gift and get the 210mm for myself. (Mark and Susan are laughing at me now because this on top of my chaotic ordering process they so graciously dealt with).

    As I said,knives are *very* personal tools and as it turns out,this knife is the perfect: weight,balance and length to be a true extension of my hand that moves through prep as if it weren’t there to the point that my co-workers and I were making very crass metaphors.

    I couldn’t ask for a more perfect blade.

    I started by looking for a more affordable analogue to the style/composition of a Takeda blade and found my newest perfect work tool.

    I can’t wait to see how this stunning blades appearance will evolve and change over time as patina develops.

    I imagine it will only get better.


    Related Products
    Gyutos 180-210mm | Gyutos 240mm | Gyutos 270mm

    Kajihara Kurouchi Gyuto 240mm

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