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The Japanese elegance of a kitchen knife at your fingertips!
San Maï blade construction: alternating 3 layers of steel
HAP40 powder steel core enriched with approximately 1.3% carbon
On the Rockwell scale, 65HRC: excellent edge retention
Hand-engraved kanji - Polished and sandblasted blade finish
Oak handle with traditional Urushi lacquering
Octagonal cut for ergonomic use
Handcrafted by Yu Kurosaki, Japan
Japanese blacksmith from the famous Takefu Knife Village
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Discover the combination of traditional Japanese craftsmanship and modern functionality with this 21 cm chef's knife by Yu Kurosaki Gekko. Forged at Takefu Knife Village, this gyuto knife embodies Japanese savoir-faire: a blade shaped using the San Maï method, enhanced by a polished finish, combining robustness and visual elegance!
The blade of your Japanese chef's cutlery features a San Maï structure: a technique that consists of forging a core of rigid steel surrounded by a layer of softer steel. This balances the blade's hardness while protecting its center.
The core of the blade is made of HAP40 steel, enriched with 1.3% carbon, renowned for its ability to maintain an extremely fine, long-lasting cutting edge. Your blade thus achieves a hardness of 65HRC on the Rockwell scale: an excellent compromise between edge strength and durability. HAP40 alloy is a hybrid steel because it contains a high carbon content, making it semi-inoxidizable, but it does not rust as easily as conventional carbon steel.
The surface has a polished finish with matte sandblasting on the upper part, the aesthetic signature of the Gekko range, giving it an artisanal cachet much appreciated by Japanese chefs. Each Japanese kitchen knife is unique, the fruit of handwork carried out in Yu Kurosaki's workshop.
At 21 cm, this blade offers great versatility: it is equally suited to cutting meat, vegetables and fish.
The handle is crafted from oak, a dense wood ideal for resisting humidity and temperature variations. Each piece features unique, natural grain patterns, offering a refined aesthetic. The handle of this Japanese kitchen knife also features Urushi lacquering, a traditional and typically Japanese technique.
The octagonal shape of the handle ensures a comfortable and secure ambidextrous grip, suitable for all hand sizes. It ensures excellent ergonomics, especially during long cutting sessions in the kitchen!
21 cm San Maï blade: precision and versatility
HAP40 steel: good compromise between strength and efficiency
65HRC
: long-lasting edge
Polished and sandblasted finish: authentic aesthetics
Octagonal oak handle: stable grip, control and solid essence
Handcrafted in Japan: know-how and authentic design
To care for your handcrafted Japanese knife, wash only by hand with a sponge and mild detergent. Once cleaned, it should be dried immediately and stored in a dry place. Do not use the dishwasher or leave it to soak in the sink.
Yu Kurosaki is a Japanese master cutler based at the Takefu Cutlery Village, renowned for his creations combining traditional techniques with modern innovations. He perpetuates a line of craftsmen, forging the blades himself in his workshop, where he carefully selects his steels and takes care of every stage: from forging to finishing. His approach combines respect for the material, fine detail and exacting cutting tests. Yu Kurosaki knives are prized for their authenticity and overall balance, both aesthetically and functionally!
Explore other handcrafted Japanese knives on Knifeleader.eu!
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