At 247mm blade length and 55mm height the Kokusen 240mm is the most capable format in the line - the professional standard length for a gyuto, built around Aogami Super (AS) carbon steel at 63-64 HRC. This is the knife for cooks who want the full advantage of a serious carbon edge: sharpness and retention that stainless alternatives at the same price simply cannot match, from a blacksmith whose convex grind and finish quality have made him one of the most respected in Echizen. Yu Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono 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.
The kurouchi hammered stainless cladding gives the line a dark, textured surface that develops a beautiful patina contrast over time as the carbon edge builds its own patina through use. At this blade length the convex grind - constant across every Kurosaki line - produces exceptional food release through large cross-sections and extended slicing tasks. At 6.6 oz with 55mm blade height it has real authority on the board without excessive weight. Rosewood octagonal handle with black pakka wood ferrule. Even 50/50 double-bevel grind.
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.
The kurouchi hammered stainless cladding gives the line a dark, textured surface that develops a beautiful patina contrast over time as the carbon edge builds its own patina through use. At this blade length the convex grind - constant across every Kurosaki line - produces exceptional food release through large cross-sections and extended slicing tasks. At 6.6 oz with 55mm blade height it has real authority on the board without excessive weight. Rosewood octagonal handle with black pakka wood ferrule. Even 50/50 double-bevel grind.
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: 6.6 oz (188 g)
- Blade Length: 247mm
- Total Length: 404mm
- Spine Thickness at Base: 2mm
- Blade Height: 55mm
