Santoku means three virtues - the ability to handle meat, fish, and vegetables with equal facility. Yu Kurosaki builds this format into the Kokusen line with Aogami Super (AS) carbon steel at the core: one of the finest cutting steels in Japan, hardened to 63-64 HRC, with a sharpness ceiling and edge retention that places it well above stainless alternatives at comparable hardness. The kurouchi hammered stainless cladding gives the line its visual identity - a dark, textured surface that develops character through use and juxtaposes beautifully against the carbon edge as the patina builds. Kurosaki trained under Hiroshi Kato in Echizen and spent more than 20 years developing the grind geometry and finish quality that defines his work.
At 171mm blade length and 47mm height the Kokusen santoku is a compact, nimble all-purpose knife. The convex grind reduces drag and produces food release that matches the performance of the edge. CKTG was among the first international accounts to carry Kurosaki knives - a relationship of over a decade. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Mark is a longtime Kurosaki fan who specifically chose the Kokusen for the stainless-clad AS combination. He notes the stainless-clad AS builds a beautiful patina on its own terms - the patina juxtaposes beautifully against the clean stainless cladding, which itself juxtaposes beautifully against the hammered kurouchi finish. He calls the downsweep profile ergonomic for his tight wrists and the nimble santoku shape capable of rock-chopping, slicing, and most anything else. He also notes the knife is durable enough for line knife duties with very little maintenance - a genuine endorsement from a professional user who knows Kurosaki knives well.
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 171mm blade length and 47mm height the Kokusen santoku is a compact, nimble all-purpose knife. The convex grind reduces drag and produces food release that matches the performance of the edge. CKTG was among the first international accounts to carry Kurosaki knives - a relationship of over a decade. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Mark is a longtime Kurosaki fan who specifically chose the Kokusen for the stainless-clad AS combination. He notes the stainless-clad AS builds a beautiful patina on its own terms - the patina juxtaposes beautifully against the clean stainless cladding, which itself juxtaposes beautifully against the hammered kurouchi finish. He calls the downsweep profile ergonomic for his tight wrists and the nimble santoku shape capable of rock-chopping, slicing, and most anything else. He also notes the knife is durable enough for line knife duties with very little maintenance - a genuine endorsement from a professional user who knows Kurosaki knives well.
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: 4.3 oz (122 g)
- Blade Length: 171mm
- Total Length: 314mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) don't let the looks fool you, it's also a functional work tool, March 5, 2025Posted By: Mark
33 people found this review helpful
I've been a big Kurosaki fan for a while now - yeah, they're flashy, but they're also comfortable and durable enough to withstand line knife duties with very little maintenance.
When I saw a new Kurosaki line with stainless-clad AS, I knew I had to get one. Admittedly, I hadn't been the biggest fan of how pointy he's been making his knives recently, but it translates to a super nimble santoku that can rock-chop, slice, and do most anything else equally well. That "downsweep" of the steel from handle to blade (another trait I haven't really liked in recent Kurosakis for purely aesthetic reasons) makes for an ergonomic cutting experience that my tight wrist really appreciates. As for the steel itself, (1) I went out of my way to rub lime juice all over the blade, and it still seemed to build a patina on its own terms, (2) when the patina does form, it's juxtaposed beautifully against the stainless cladding, which is further juxtaposed beautifully against the hammered kurouchi finish, and (3) I've only ever gently touched it up on a diamond steel, but it's still about as sharp as it was out of the box even after becoming a line knife.
If you think this is YOUR knife, just go ahead and pull the trigger - Kurosakis rip (as long as you get them from CKTG and the price is reasonable)
33 people found this review helpful
I've been a big Kurosaki fan for a while now - yeah, they're flashy, but they're also comfortable and durable enough to withstand line knife duties with very little maintenance.
When I saw a new Kurosaki line with stainless-clad AS, I knew I had to get one. Admittedly, I hadn't been the biggest fan of how pointy he's been making his knives recently, but it translates to a super nimble santoku that can rock-chop, slice, and do most anything else equally well. That "downsweep" of the steel from handle to blade (another trait I haven't really liked in recent Kurosakis for purely aesthetic reasons) makes for an ergonomic cutting experience that my tight wrist really appreciates. As for the steel itself, (1) I went out of my way to rub lime juice all over the blade, and it still seemed to build a patina on its own terms, (2) when the patina does form, it's juxtaposed beautifully against the stainless cladding, which is further juxtaposed beautifully against the hammered kurouchi finish, and (3) I've only ever gently touched it up on a diamond steel, but it's still about as sharp as it was out of the box even after becoming a line knife.
If you think this is YOUR knife, just go ahead and pull the trigger - Kurosakis rip (as long as you get them from CKTG and the price is reasonable)
