Kokusen is Yu Kurosaki Aogami Super carbon steel line - a choice that sets it apart from most other Kurosaki lines, which center on stainless steel. Aogami Super (AS) is one of the hardest and most refined carbon steels produced in Japan, hardened here to 63-64 HRC - a level that delivers edge retention significantly beyond what standard carbon or stainless alternatives achieve, and a sharpness ceiling that rewards cooks who develop their technique and maintenance routine. The kurouchi hammered finish on the stainless cladding gives the line its visual identity: a dark, textured surface that shifts in the light and releases food with exceptional efficiency.
CKTG was among the first international accounts to carry Kurosaki knives - a relationship built over more than a decade before his work became as broadly recognized as it is today. At 153mm blade length and 33mm height the Kokusen petty is the compact utility knife in the line - precise for in-hand trimming and detail board work, built around a carbon steel core that will take an edge that stainless alternatives at this price simply cannot match. The convex grind that defines all Kurosaki lines is present throughout: thin behind the edge, with the geometry that reduces drag and promotes food release. Rosewood octagonal handle with black pakka wood ferrule.
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.
CKTG was among the first international accounts to carry Kurosaki knives - a relationship built over more than a decade before his work became as broadly recognized as it is today. At 153mm blade length and 33mm height the Kokusen petty is the compact utility knife in the line - precise for in-hand trimming and detail board work, built around a carbon steel core that will take an edge that stainless alternatives at this price simply cannot match. The convex grind that defines all Kurosaki lines is present throughout: thin behind the edge, with the geometry that reduces drag and promotes food release. Rosewood octagonal handle with black pakka wood ferrule.
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: 2.7 oz (76 g)
- Blade Length: 153mm
- Total Length: 279mm
- Spine Thickness at Base: 2mm
- Blade Height: 33mm
