This knife features the standard gyuto profile, not the EI version. Many customers prefer this classic shape for its familiar feel, smoother tip transition, and excellent all-around versatility. The long, gently curved edge excels at push and pull cutting, while the controllable tip makes it equally comfortable for fine detail work and larger prep tasks. The thin, precise grind delivers excellent cutting performance with minimal resistance, but it should not be used on bones, frozen foods, or very hard items to avoid chipping.
This gyuto is crafted by Yu Kurosaki in Echizen, Japan, using SG2 powdered stainless steel with a stainless cladding in a san mai construction. SG2 offers outstanding edge retention and fine grain structure while remaining fully stainless for easy maintenance. The knife is fitted with a rosewood octagonal handle with a maple ferrule, providing secure indexing for both right- and left-handed users and a balanced, refined feel in hand.
Care Instructions: Hand wash only and dry immediately after use. Use wooden or rubber cutting boards only. Avoid bones, frozen foods, and twisting cuts. Store in a saya or blade guard when not in use. Light stropping and regular sharpening will keep the edge performing at its best.
Blacksmith: Yu Kurosaki Location: Echizen, Japan Made in Japan Knife Type: Gyuto Construction: San Mai Edge Steel: SG2 Stainless Cladding: Stainless Edge Grind: Even 50/50 Handle: Octagonal Rosewood with Maple Ferrule Weight: 4.9 oz (140 g) Blade Length: 215 mm Total Length: 362 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm
This gyuto is crafted by Yu Kurosaki in Echizen, Japan, using SG2 powdered stainless steel with a stainless cladding in a san mai construction. SG2 offers outstanding edge retention and fine grain structure while remaining fully stainless for easy maintenance. The knife is fitted with a rosewood octagonal handle with a maple ferrule, providing secure indexing for both right- and left-handed users and a balanced, refined feel in hand.
Care Instructions: Hand wash only and dry immediately after use. Use wooden or rubber cutting boards only. Avoid bones, frozen foods, and twisting cuts. Store in a saya or blade guard when not in use. Light stropping and regular sharpening will keep the edge performing at its best.
