Yu Kurosaki "New Gekko" VG XEOS 165mm Bunka
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The reworked "New Gekko" series from Master Yu Kurosaki features a newly developed VG XEOS steel. Compared to HAP 40, VG XEOS has superior corrosion resistance and is easier to sharpen, making it the ideal choice for professional chefs and home cooks alike. Beautifully ground and extremely thin behind the edge, the cutting performance of this knife is simple sensational.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Bunka
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG XEOS
- Jigane (Cladding): Stainless Steel
- Hardness: 62 HRC
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.1mm
- Middle: 2.0mm
- Shape: Hachikaku (Octagonal)
- Material: Teak
- Kuchiwa: Black Buffalo Horn
- Length: 128mm
- Overall Length: 313mm
- Weight: 123g (4.58oz)
- Engraved Mark: In Japanese Kanji "Yu Kurosaki" (黒崎優)
About Yu Kurosaki 黒崎 優
A young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.