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We're fans of Kurosaki-san. He apprenticed under Kato-san and several other master smiths before beginning his career as a solo artisan and he's turning out great blades. This knife features Aogami Super steel and has a nice kurouchi finish. Heat treatment on these knives is about 62 Rockwell and they come with a nice rosewood handle. This blade and edge is evenly ground so they work equally well for right and left handed users.
Weight: 5.6 ounces
Blade Length: 215 mm
Thickness at Heel: 3.3 mm
Blade Height: 47.8 mm
Handle: Rosewood Octagonal
Reviews
17 review(s) WRITE A REVIEW (Reviews are subject to approval) Japanese knife First Japanese Knife...Posted By: Ruben Ruben - verified customer
I love this knife and have acquired a fetish now. There is nothing like having an excellent knife in hand in the kitchen. I have been volunteer cooking for a women's shelter and the head chef would let me use his Japanese knives having been using whatever what was available. This prompted me to research for over a month the knife that would best suit me and this has been fitting the bill. I just want to cook and have parties for opportunities to use this beast! I have also created some interests from friends and family to delve into the world of fine cutlery.
I love this knife and have acquired a fetish now. There is nothing like having an excellent knife in hand in the kitchen. I have been volunteer cooking for a women's shelter and the head chef would let me use his Japanese knives having been using whatever what was available. This prompted me to research for over a month the knife that would best suit me and this has been fitting the bill. I just want to cook and have parties for opportunities to use this beast! I have also created some interests from friends and family to delve into the world of fine cutlery.
Impressed ImpressivePosted By: Paul - verified customer
One of my favorite in my small collection and is my go-to 210 mm gyuto. Great looking knife, good weight and balance in my hand, seems to hold an edge well. Just a great all around knife. I tend to prefer this to my Masakage Koishi 240, except I would want it at 240 length to truly replace my Koishi. Highly recommended.
One of my favorite in my small collection and is my go-to 210 mm gyuto. Great looking knife, good weight and balance in my hand, seems to hold an edge well. Just a great all around knife. I tend to prefer this to my Masakage Koishi 240, except I would want it at 240 length to truly replace my Koishi. Highly recommended.
All that research paid offPosted By: Recep - verified customer
This knife is my first proper Japanese chefs knife, and the culmination of countless hours of research. Having used it for around 2 months now, I am pleased to say I am extremely satisfied with the quality, design and sharpness - a happy start an potentially extensive collection. Given my inexperience with sharpening I was actually a little worried about starting on a blade with Kurouchi, but have not had any issues after taking it to the whetstone (I practice with the other knives at home first). Its sharpness out of the box was short of its potential, but now feels like vegetables like lettuce part before the blade touches them. This is also the first blade I've used with a Wa handle, and was pleasantly surprised to find how comfortable it is. Perhaps because of how the knife sits in the hand, I need to remark: The European chefs knife we have is 210mm, and I felt this will be a good size to start with the Japanese knife, but I also see how I didn't need to worry about going to 240mm. This knife comes with +1 to Dexterity. Also, it feels like vegetables (like carrots) chopped with this knife end up being juicier, hmmm. Owning this knife is a great pleasure - my wife and I argue over who will do the chopping for our meals now, as we both want to use the knife as much as possible
This knife is my first proper Japanese chefs knife, and the culmination of countless hours of research. Having used it for around 2 months now, I am pleased to say I am extremely satisfied with the quality, design and sharpness - a happy start an potentially extensive collection. Given my inexperience with sharpening I was actually a little worried about starting on a blade with Kurouchi, but have not had any issues after taking it to the whetstone (I practice with the other knives at home first). Its sharpness out of the box was short of its potential, but now feels like vegetables like lettuce part before the blade touches them. This is also the first blade I've used with a Wa handle, and was pleasantly surprised to find how comfortable it is. Perhaps because of how the knife sits in the hand, I need to remark: The European chefs knife we have is 210mm, and I felt this will be a good size to start with the Japanese knife, but I also see how I didn't need to worry about going to 240mm. This knife comes with +1 to Dexterity. Also, it feels like vegetables (like carrots) chopped with this knife end up being juicier, hmmm. Owning this knife is a great pleasure - my wife and I argue over who will do the chopping for our meals now, as we both want to use the knife as much as possible
Scary sharp edge taker and a lookerPosted By: Michael Eastman - verified customer
This knife is both a work of art and a workhorse. The edge was nice and sharp out of the box, but after taking it to the stones, it got scary sharp. I did a Chosera 400, Kohetsu 800, Kohetsu 2000, Naniwa Superstone 5000, 1 micron diamond on balsa, half micron diamond on balsa, to leather progression at 10-12 dps. It's still a little toothy at that high level of polish somehow and has no problems with ripe tomatoes, but does quiet push cuts through paper and clean shaves hair. 4-5 passes on leather before cooking at home refreshes the edge to that drop through bell peppers level of sharpness.
The carbon steel is very reactive and needs to be broken in slow. I made the mistake of making a large container of mango salsa when I first got it and it developed a patina with a little too much orange/red for my comfort-even with wiping/drying between ingredients. Wasn't hard to fix, little bit of 2000 grit sandpaper and light pressure with a resharpening to remove the scratches from the bevel. I'd recommend cutting cooked meats first to get a good base patina. The patina makes the knife look even better. It adds a nice contrast to the Kasumi portion and enhances the rustic look.
The knife feels well balanced in a pinch grip and is very nimble. The handle is great and feels nice in my hand when sharpening. Don't know what else to say besides buy one before they sell out.
This knife is both a work of art and a workhorse. The edge was nice and sharp out of the box, but after taking it to the stones, it got scary sharp. I did a Chosera 400, Kohetsu 800, Kohetsu 2000, Naniwa Superstone 5000, 1 micron diamond on balsa, half micron diamond on balsa, to leather progression at 10-12 dps. It's still a little toothy at that high level of polish somehow and has no problems with ripe tomatoes, but does quiet push cuts through paper and clean shaves hair. 4-5 passes on leather before cooking at home refreshes the edge to that drop through bell peppers level of sharpness.
The carbon steel is very reactive and needs to be broken in slow. I made the mistake of making a large container of mango salsa when I first got it and it developed a patina with a little too much orange/red for my comfort-even with wiping/drying between ingredients. Wasn't hard to fix, little bit of 2000 grit sandpaper and light pressure with a resharpening to remove the scratches from the bevel. I'd recommend cutting cooked meats first to get a good base patina. The patina makes the knife look even better. It adds a nice contrast to the Kasumi portion and enhances the rustic look.
The knife feels well balanced in a pinch grip and is very nimble. The handle is great and feels nice in my hand when sharpening. Don't know what else to say besides buy one before they sell out.
In love!!!Posted By: Andrew B Summerlin
This knife is as beautiful as it is a badass tool in the kitchen. It has the edge of a razor and doesn't turn into a shipyard if left unclean for 5 minutes. The edge of the blade has a patina that will forge as soon as you break it in. It becomes black as the finish over the stainless cladding. Highly recommended knife with a long life potential.
This knife is as beautiful as it is a badass tool in the kitchen. It has the edge of a razor and doesn't turn into a shipyard if left unclean for 5 minutes. The edge of the blade has a patina that will forge as soon as you break it in. It becomes black as the finish over the stainless cladding. Highly recommended knife with a long life potential.
In love!!!Posted By: Andrew B Summerlin
This knife is as beautiful as it is a badass tool in the kitchen. It has the edge of a razor and doesn't turn into a shipyard if left unclean for 5 minutes. The edge of the blade has a patina that will forge as soon as you break it in. It becomes black as the finish over the stainless cladding. Highly recommended knife with a long life potential.
This knife is as beautiful as it is a badass tool in the kitchen. It has the edge of a razor and doesn't turn into a shipyard if left unclean for 5 minutes. The edge of the blade has a patina that will forge as soon as you break it in. It becomes black as the finish over the stainless cladding. Highly recommended knife with a long life potential.
Nice knife! Daily driverPosted By: Silas
I work in a commercial kitchen and this knife is my daily work horse. Nimble and sharp for brunoise, beefy for a rough mire poix. Holds it edge great and is easy to sharpen on whet or oil stones. I've had this knife for 4 years now and it's still it go to. I essentially only am buying yukurosaki 240 megumi, 210 as, 150 as petty, really looking forward to deba and honesuki maru from yukurosaki. LOVE THIS KNIFE.
I work in a commercial kitchen and this knife is my daily work horse. Nimble and sharp for brunoise, beefy for a rough mire poix. Holds it edge great and is easy to sharpen on whet or oil stones. I've had this knife for 4 years now and it's still it go to. I essentially only am buying yukurosaki 240 megumi, 210 as, 150 as petty, really looking forward to deba and honesuki maru from yukurosaki. LOVE THIS KNIFE.
Almost too nicePosted By: David Blackett - verified customer
This is not my first gyuto but it is aesthetically the nicest I own. The kurouchi finish makes me feel like I just walked into a blacksmith from the Lord of the Rings. It's beautiful and durable and gives the knife such character. I've owned the knife for over a year now and was initially very careful and delicate when I wiped it off, for fear of removing the finish. I still take some care but it has proved to be a lasting feature. The AS steel sharpens easily and edge retention has been great, maybe not quite up to par w/ my powdered steel Blazen but close enough. The dark handle and ferrule just add to the mystique of getting a handmade Japanese knife. The weight was right on, 5.6 oz, and feels nicely balanced w/ a comfortable blade forward bias. The only con to the knife is it is so beautiful and finished so nicely I've been hesitant to use it as an everyday knife. I'm sure it could handle it but I bring others when I'm cooking in a commercial kitchen. Highly recommended.
This is not my first gyuto but it is aesthetically the nicest I own. The kurouchi finish makes me feel like I just walked into a blacksmith from the Lord of the Rings. It's beautiful and durable and gives the knife such character. I've owned the knife for over a year now and was initially very careful and delicate when I wiped it off, for fear of removing the finish. I still take some care but it has proved to be a lasting feature. The AS steel sharpens easily and edge retention has been great, maybe not quite up to par w/ my powdered steel Blazen but close enough. The dark handle and ferrule just add to the mystique of getting a handmade Japanese knife. The weight was right on, 5.6 oz, and feels nicely balanced w/ a comfortable blade forward bias. The only con to the knife is it is so beautiful and finished so nicely I've been hesitant to use it as an everyday knife. I'm sure it could handle it but I bring others when I'm cooking in a commercial kitchen. Highly recommended.
Favorite knife Thank-you Kurosaki-san!Posted By: Edward Roth - verified customer
I have three confessions. I prefer high Rockwell steels, I like HAP 40, and after watching a couple of videos about Yu Kurosaki I bought his 210mm AS Kuroyuchi wa Gyuto. I believe him to be a genius when it comes to steels and blade making. I am honored to own one of his knives, no doubt the best in my kit. Light and nimble, it works produce like nothing else I own. I skinned and sliced a watermelon with ease, diced onion like it's not there and surgically sliced raw and cooked chicken with ease. The balance, to me, is great! Fit and finish is impeccable.If you are looking for an 8 Gyuto for home or line work this is a great one for your short list for the price. Highly recommended.
I have three confessions. I prefer high Rockwell steels, I like HAP 40, and after watching a couple of videos about Yu Kurosaki I bought his 210mm AS Kuroyuchi wa Gyuto. I believe him to be a genius when it comes to steels and blade making. I am honored to own one of his knives, no doubt the best in my kit. Light and nimble, it works produce like nothing else I own. I skinned and sliced a watermelon with ease, diced onion like it's not there and surgically sliced raw and cooked chicken with ease. The balance, to me, is great! Fit and finish is impeccable.If you are looking for an 8 Gyuto for home or line work this is a great one for your short list for the price. Highly recommended.
First Impressions of One Beautiful KnifePosted By: Edward Roth - verified customer
After a five day wait with sharpening at CKTG ( a wonderful service I highly recommend!) my Kurosaki Gyuto arrived. The whole length of the blade was quite capable of shaving hair right to the tip.This is a very bad habit I got into after sharpening my wood chisels. That said, it's sharp. The kanji on the blade is gorgeous as is the blade itself. It's a lot lighter than it looks and feels very nice in hand and balanced well. The handle is a perfect fit for me, I wear size 8 surgical gloves if that means anything to you reading this. Though this knife is not considered a laser it sure feels and cuts fairly close to one only a bit more robust, you can feel the strength. It feels deft in hand with superb control as far as I'm concerned and the nicest nice in my kit. I started with onion, tomato and potato...very fine cuts and slicing which impressed me! More to follow.
After a five day wait with sharpening at CKTG ( a wonderful service I highly recommend!) my Kurosaki Gyuto arrived. The whole length of the blade was quite capable of shaving hair right to the tip.This is a very bad habit I got into after sharpening my wood chisels. That said, it's sharp. The kanji on the blade is gorgeous as is the blade itself. It's a lot lighter than it looks and feels very nice in hand and balanced well. The handle is a perfect fit for me, I wear size 8 surgical gloves if that means anything to you reading this. Though this knife is not considered a laser it sure feels and cuts fairly close to one only a bit more robust, you can feel the strength. It feels deft in hand with superb control as far as I'm concerned and the nicest nice in my kit. I started with onion, tomato and potato...very fine cuts and slicing which impressed me! More to follow.
YeeeeHaaaw!Posted By: Ian Robertson - verified customer
1 people found this review helpful
My first (and won't be last) Japanese knife! I've had it for about a month now and, admittedly, it's a new level of sharp that is changing my board habits. While still getting used to the blade's profile, I'm able to make cuts I never could before. There is not a produce stand[ing] that will get in its way! Loving the Wa handle and cozy rounded choil! The high carbon AS steel is bluing, too! The CKTG Forum was a big help! Thanks again to Mark and company for making available this site and being such ambassadors of the history, traditions, and art of Japanese knife making. It is a honor to use this knife. I'll be back!
1 people found this review helpful
My first (and won't be last) Japanese knife! I've had it for about a month now and, admittedly, it's a new level of sharp that is changing my board habits. While still getting used to the blade's profile, I'm able to make cuts I never could before. There is not a produce stand[ing] that will get in its way! Loving the Wa handle and cozy rounded choil! The high carbon AS steel is bluing, too! The CKTG Forum was a big help! Thanks again to Mark and company for making available this site and being such ambassadors of the history, traditions, and art of Japanese knife making. It is a honor to use this knife. I'll be back!
First was so great I bought a second!Posted By: Chris B - verified customer
1 people found this review helpful
Amazingly sharp out of the box, these knives are the perfect thickness and slice meat and veggies with ease. By far the thinnest cuts of my life. The exposed Aogami super blue quickly gained that famous blue patina. gorgeous knives! Thank you Kurosaki!
1 people found this review helpful
Amazingly sharp out of the box, these knives are the perfect thickness and slice meat and veggies with ease. By far the thinnest cuts of my life. The exposed Aogami super blue quickly gained that famous blue patina. gorgeous knives! Thank you Kurosaki!
