Yu Kurosaki AS Shizuku Gyutou 210mm
$250.00
Yu Kurosaki is a talented young blacksmith working out of Takefu, Japan. He is known for forging exceptional knives with excellent fit and finish in a variety of steels and finishes.
This line is forged out of Aogami Super, which is well known for its outstanding edge retention and toughness. Kurosaki-san hammers each of these knives with a unique 'shizuku' or teardrop pattern and finishes with a beautiful octagonal rosewood handle. This knife is stainless clad and requires little or no maintenance.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
Handle material |
|
Blade length | 210mm (8.2") |
Thickness at spine | 3.3 mm |
Blade Height |
51 mm |
Hardness (Rockwell scale) | 62-63 |
|
Double (50/50) |
Weight | 5.6 ounces / 159 grams |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
-
Handle material
Blade length 210mm (8.2") Thickness at spine 3.3 mm Blade Height
51 mm Hardness (Rockwell scale) 62-63
Double (50/50) Weight 5.6 ounces / 159 grams Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Handle material |
|
Blade length | 210mm (8.2") |
Thickness at spine | 3.3 mm |
Blade Height |
51 mm |
Hardness (Rockwell scale) | 62-63 |
|
Double (50/50) |
Weight | 5.6 ounces / 159 grams |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives