Yu Kurosaki "Raijin" Cobalt Special Tsuchime Gyuto
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Few knives have Tsuchime as mesmerizing as Yu Kurosaki. Inspired by the Japanese God of Thunder "Raijin" (雷神), the hand-hammered Kurosaki "Raijin" pattern transforms loud thunders into a visually stunning pattern. The Jigane is then almost mirror-polished, to create this fascinating theatre of mirror-reflecting geometries. With one of the most striking looks on a knife, this gyuto is hand-forged with Cobalt Special core steel, and heat-treated to 64 HRC for superb edge retention. The beautifully smooth grind and superb thinness behind the edge enable superb cutting smoothness.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Cobalt Special
- Jigane (Cladding): Stainless Steel
- Hardness: 64 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Kyomen (Mirror) Like
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 46mm / 52mm
- Spine Thickness
- Above heel: 2.6mm / 2.7mm
- Middle: 1.8mm / 1.9mm
- Shape: Hachikaku (Octagonal)
- Material: Ebony / Wenge
- Kuchiwa: Black Buffalo Horn
- Ginmaki: Nickel Copper (x3)
- Length: 138mm / 139mm
- Overall Length: 366mm / 397mm
- Weight: 151g (5.33oz) / 201g (7.09oz)
- Engraved Mark: In Japanese Kanji "Echizen Yu Kurosaki" (越前 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 Raijin 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.
The knife arrived after a lengthy world wide journey thanks to Corona times. Beautiful knife, very sharp, looks great, it's light and easy to use. I have had it in my kitchen for a few months now and it's still sharp. I could go into a lot of details but in terms of being a help for others buying knives of a certain price (this one is not cheap) I can only say that it's a great knife and lives up to every word of its description at the Burrfection store. Totally satisfied.