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Blacksmith Yu Kurosaki is one of our favorite smiths. He is the younger brother of Makoto Kurosaki. He started work as a smith with Kanehiro - Uchi-Hamono in 2002 and, along with his brother, trained under famed blacksmith Hiroshi Kato. Kurosaki-san makes many knives for several different brands including Masakage and his own brand of Kurosaki knives.
This is a really well designed and made gyuto. The blade has a very nice profile which offers a long flat portion at the back of the blade and a well-proportioned belly ending in a fine, slim tip. A 50/50 symmetrical grind is given a convex geometry that we particularly like.
It is made from R2 steel which is a modern steel that boasts some impressive specifications and properties. The steel is a powdered metallurgical alloy made by The Kobelco Steel Company. It is primarily used for the manufacturing of tools. But it is also a great choice for kitchen knives because of its easy to maintain attributes. It is also special in that it can be hardened to a reasonably high rating, in this case 62+ HRC. The core of this knife is covered in a layer of a softer stainless steel for protection and strength. The cladding receives a very attractive hammered finish.Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: Hammer Forged
Edge Steel: R2
HRC: 62 +-
Cladding: Hammered Stainless
Edge Grind: Even (See Choil Shot)
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
Weight: 5.2 ounces
Blade Length: 215 mm (8.5")
Overall Length: 370 mm (14.5")
Thickness at Heel: 2.6 mm
Blade Height: 47 mm
This is a really well designed and made gyuto. The blade has a very nice profile which offers a long flat portion at the back of the blade and a well-proportioned belly ending in a fine, slim tip. A 50/50 symmetrical grind is given a convex geometry that we particularly like.
It is made from R2 steel which is a modern steel that boasts some impressive specifications and properties. The steel is a powdered metallurgical alloy made by The Kobelco Steel Company. It is primarily used for the manufacturing of tools. But it is also a great choice for kitchen knives because of its easy to maintain attributes. It is also special in that it can be hardened to a reasonably high rating, in this case 62+ HRC. The core of this knife is covered in a layer of a softer stainless steel for protection and strength. The cladding receives a very attractive hammered finish.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval)
R2 210, June 12, 2020Posted By: William Citrano
I own a Megumi 240, Masakage Honesuki, and last year, I had my wife get me this as a gift. All from CKTG. This knife is amazing. Fit and finish, just magnificent. So thin behind the edge, super light. I can use with almost anything. It is a legitimate joy to use. I cant see anyone being remotely disappointed.
I own a Megumi 240, Masakage Honesuki, and last year, I had my wife get me this as a gift. All from CKTG. This knife is amazing. Fit and finish, just magnificent. So thin behind the edge, super light. I can use with almost anything. It is a legitimate joy to use. I cant see anyone being remotely disappointed.
R2 210, November 12, 2019Posted By: William Citrano
My wife got this for me for my 50th bday (not so subtle hint). This knife is amazing. 6/10 sharpness out of the box. Hit it with the strop, flies through everything. My new favorite knife. And, as always, service is impeccable. This is my third knife, I couldn't be happier.
My wife got this for me for my 50th bday (not so subtle hint). This knife is amazing. 6/10 sharpness out of the box. Hit it with the strop, flies through everything. My new favorite knife. And, as always, service is impeccable. This is my third knife, I couldn't be happier.
great knife but not what I expected, August 13, 2019Posted By: Robby
i bought this knife to test it out. The overall look if spectacular in pictures but i was i little disappointed when i seen it in person.comparing it to the other lines like the megumi and fujin. its overall weight is realy ligh, from blade to handle is a realy polished so i was being asked if this was a cheap knife. the performane was ok kept its edge for a while. although the down side for this, I tried using it for sushi work. the knifes food release isnt realy that great. cutting avocados and fish the produce or protien would stick with every stroke. all in all i would grab the other lines like the fujin or raijin from yu kurosaki. But if your a new chef look for somthing easy to maintain and a beginner knife this would be a good grab.
i bought this knife to test it out. The overall look if spectacular in pictures but i was i little disappointed when i seen it in person.comparing it to the other lines like the megumi and fujin. its overall weight is realy ligh, from blade to handle is a realy polished so i was being asked if this was a cheap knife. the performane was ok kept its edge for a while. although the down side for this, I tried using it for sushi work. the knifes food release isnt realy that great. cutting avocados and fish the produce or protien would stick with every stroke. all in all i would grab the other lines like the fujin or raijin from yu kurosaki. But if your a new chef look for somthing easy to maintain and a beginner knife this would be a good grab.
Excellent knife, November 15, 2017
