Your knife
Yu Kurosaki Kokusen-EI Gyuto 210mm
A carbon-steel edge with a hammered finish, wrapped in stainless so it forgives the odd lapse.
Who made it: Yu Kurosaki, born in Fukui in 1979, a certified traditional craftsman. He trained for 12 years at Kanehiro Uchihamono, then set up on his own as Kurosaki Uchihamono. source
- Best if: you'll wipe it while you cookThe core is Aogami Super, a carbon steel that rusts if left wet. The outside is stainless, so only the edge line needs a quick wipe.
- Best if: light and nimbleTokushu Knife lists 47 mm tall at the heel and a 2 mm spine. Hocho Knife weighs its ebony-handled version at 148 g. Listed hardness HRC 64.
- Best if: $200–$400$349 at Tokushu Knife, the cheaper of the two shops that had this blade in stock at our last check (Oct 19).
$349 at Tokushu Knife →In stock at our last check (Oct 19, 08:37 JST) · Photos and full specs on the shop pageWe earn nothing from Tokushu Knife.also at Hocho $366.99 · we earn a commissionSame knife at more than one shop? The button goes to the cheapest one in stock, whether or not we earn. 