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We are huge fans of the work of Yu Kurosaki. Over the past few years he has emerged as one of the top smiths working in the Takefu Knife Village, located in Echizen, Japan. He originally apprenticed with Hiroshi Kato before striking out on his own to forge his place in the famed knife making cooperative, which is home to many renowned blade makers. He has become known for producing some of the most unique blade designs combined with some of the finest forging techniques.
This particular line of kitchen knives carries his own name and is made from the much loved steel known as Aogami Super. This high carbon alloy has several additional elements, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. These additives endow the steel with an ability to take a very acute edge angle and hold that edge better than many other popular carbon steels. It also scores highly in the easy-to-sharpen category. Many makers and users regard it as the pinnacle of carbon steels.
Kurosaki laminates this core steel with a softer stainless steel to both protect and lighten the inner cutting steel. He leaves the outer layer with a kurouchi finish which adds a lovely rustic look while aiding in food release and reducing maintenance.
We really like this mini gyuto for almost every cutting task around the kitchen. It is easy to use and maintain, great to look at, and a joy to sharpen.Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: Hammer Forged
Core Edge Steel: Aogami Super Steel (AS)
HRC: 63
Cladding: Stainless
Finish: Kurouchi (Kuro Means Black)
Engraving: Hand Engraved
Weight: 4.1 ounces
Blade Length: 178mm
Overall Length: 330 mm
Thickness at Heel: 2.75 mm
Blade Height: 43mm
This particular line of kitchen knives carries his own name and is made from the much loved steel known as Aogami Super. This high carbon alloy has several additional elements, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. These additives endow the steel with an ability to take a very acute edge angle and hold that edge better than many other popular carbon steels. It also scores highly in the easy-to-sharpen category. Many makers and users regard it as the pinnacle of carbon steels.
Kurosaki laminates this core steel with a softer stainless steel to both protect and lighten the inner cutting steel. He leaves the outer layer with a kurouchi finish which adds a lovely rustic look while aiding in food release and reducing maintenance.
We really like this mini gyuto for almost every cutting task around the kitchen. It is easy to use and maintain, great to look at, and a joy to sharpen.
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