The 210mm gyuto
is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. 210s are perfectly at home rocking, chopping, or slicing, whether through vegetables, tubers, or proteins. They are the perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240mm or 270mm.
This great looking 210mm gyuto performs extremely well. It has a wonderful thin spine with a lovely distal taper towards the tip, making it a tremendous performer through ingredients like onions. The great grind on the knife also allow it to plow through even the densest of produce without any wedging or sticking whatsoever.
Like all of Yu Kurosakiís knives, it has stellar fit and finish along with a beautifully rounded spine and choil. The handle install is well done and the size and shape make it a perfect match for most users.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon which is named after the god of thunder, and with the driving rain look of the face it is aptly named.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Cobalt Stainless Steel
Weight: 5.1 ounces / 146g
Blade Length: 212 mm
Thickness at Heel: 2.5 mm
Blade Height: 48 mm
Handle: Rosewood Octagonal