The Kokusen gyuto 210mm is the all-purpose knife at the heart of the line - the format most cooks reach for most often, built around Yu Kurosaki Aogami Super carbon steel at 63-64 HRC. AS is one of the highest-hardness carbon steels available from a serious production blacksmith, and in Kurosaki hands it delivers an edge precision and retention that stainless alternatives at this price range cannot match. The kurouchi hammered stainless cladding gives the line a dark, textured surface that develops a beautiful patina contrast against the clean stainless over time. Kurosaki trained under Hiroshi Kato in Echizen and built his reputation over more than 20 years of production - CKTG was among the first international accounts to carry his knives, a relationship of over a decade.
At 217mm blade length and 49mm height this is a precisely sized 210mm-class gyuto with a well-executed convex grind that reduces drag and promotes food release across the full blade height. The convex grind that is constant across every Kurosaki line becomes most apparent in the gyuto format: thin behind the edge, strong where it needs to be strong, and a food-release geometry that reviewers consistently describe as exceptional. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Tim Streeter put it simply after receiving his: now that is a knife. Five stars, no elaboration needed.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
At 217mm blade length and 49mm height this is a precisely sized 210mm-class gyuto with a well-executed convex grind that reduces drag and promotes food release across the full blade height. The convex grind that is constant across every Kurosaki line becomes most apparent in the gyuto format: thin behind the edge, strong where it needs to be strong, and a food-release geometry that reviewers consistently describe as exceptional. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Tim Streeter put it simply after receiving his: now that is a knife. Five stars, no elaboration needed.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
- Blacksmith: Yu Kurosaki
- Location: Echizen, Japan
- Line: Kokusen
- Construction: San Mai
- Edge Steel: Aogami Super (AS) Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi Hammered
- HRC: 63-64
- Edge Grind: Even 50/50 Double Bevel
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.2 oz (148 g)
- Blade Length: 217mm
- Total Length: 362mm
- Spine Thickness at Base: 2mm
- Blade Height: 49mm
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