Kurosaki Gyuto Gekko 240mm (9.4")
Kurosaki Gyuto Gekko 240mm (9.4")
Kurosaki Gyuto Gekko 240mm (9.4")
Kurosaki Gyuto Gekko 240mm (9.4")

Yu Kurosaki

Kurosaki Gyuto Gekko 240mm (9.4")

380,00€

Only 1 left in stock

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Kurosaki Gyuto from the Gekko line is another special blade from the hands of a talented young master blacksmith Yu Kurosaki. The minimalistic, lightweight, perfectly balanced blade is treated to a high polish − hence the name Gekkō (月光) which means moonlight in Japanese. 

BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pronounced “K-tip” allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables. The blade is 240mm (9.4") long.

HANDLE:
The Kurosaki Gekko line features a traditional Japanese Oak wood handle (Wa) with 
universal, octagonal shape that comfortably fits in the hands of both right- and left-hand users. The whole handle is made of one piece of wood (without a ferrule). 

STEEL:
Hitachi’s HAP-40 steel fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.

This steel is heat-treated to an incredible 65-66 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.

COMPOSITION: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).

LAMINATION:
The steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel − also known as san-mai clad. 

 Read more on Blade construction: Lamination.

GEOMETRY:
It has a double bevel (symmetrical) blade (50/50). The blade is convexly sharpened.

BLADE FINISH:
Hand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly polished (also called migaki) blade. 

 Read more on Blade construction: Blade finish.

About Yu Kurosaki:

Yu Kurosaki is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.

Before opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.

☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!

Here's a short video of Kurosaki's workshop:

 

Specifications:

Blade shape: Gyuto
Steel type: HAP-40
Hardness (HRC scale): 65-66
Overall length: 400mm (15.7")
Blade length:
240mm (9.4")
Blade height:
56mm (2.2")
Spine thickness: 2.2mm (0.09")
Weight: 190g (6.7 oz)
Handle length: 139mm (5.5")
Handle type / wood:
Japanese / Oak
Blacksmith: Yu Kurosaki


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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