Kurosaki Gyuto Kuro-uchi 210mm (8.3")
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Yu Kurosaki's Gyuto Kuro-uchi 210mm features incredible sharpness and unique design. The Gyuto design is intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.
The core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-mai clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend oiling the blade regularly in order to prevent the development of rust.
The Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade. The octagon-shaped traditional Japanese handle is made of rosewood, while the ferrule is made of black pakka wood.
The interesting pattern of water droplets on the blade, produced by hammers' imprints, is a trademark of Kurosaki's knives, which we recommend for anyone looking for a special, rare and super sharp kitchen knife! Yu Kurosaki's knives are definitely our most exclusive knives in our shop, and we are very happy to have them in (limited) stock.
About Yu Kurosaki:
Yu Kurosaki is a young, talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.
Before opening his own smithery, 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 the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe 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 the 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:
|Handle type / wood||
Japanese / Rosewood
|Hardness (HRC scale)||62-63|
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.