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The 210mm gyuto is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. 210s are perfectly at home rocking, chopping, or slicing, whether through vegetables, tubers, or proteins. They are the perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240mm or 270mm.
This great looking 210mm gyuto performs extremely well. It has a wonderful thin spine with a lovely distal taper towards the tip, making it a tremendous performer through ingredients like onions. The great grind on the knife also allow it to plow through even the densest of produce without any wedging or sticking whatsoever.
Like all of Yu Kurosaki’s knives, it has stellar fit and finish along with a beautifully rounded spine and choil. The handle install is well done and the size and shape make it a perfect match for most users.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon which is named after the god of thunder, and with the driving rain look of the face it is aptly named.Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Cobalt Stainless Steel
Cladding: Stainless
HRC: 63-64
Finish: Raijin
Weight: 5.1 ounces / 146g
Blade Length: 212 mm
Thickness at Heel: 2.5 mm
Blade Height: 48 mm
Handle: Rosewood Octagonal
This great looking 210mm gyuto performs extremely well. It has a wonderful thin spine with a lovely distal taper towards the tip, making it a tremendous performer through ingredients like onions. The great grind on the knife also allow it to plow through even the densest of produce without any wedging or sticking whatsoever.
Like all of Yu Kurosaki’s knives, it has stellar fit and finish along with a beautifully rounded spine and choil. The handle install is well done and the size and shape make it a perfect match for most users.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon which is named after the god of thunder, and with the driving rain look of the face it is aptly named.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Yes, March 1, 2023 Best knife I own, January 29, 2023Posted By: Jeffrey black
I’ve been using this knife in a professional setting for over a year now. Have not had to take it to the stones or even hone it on my ceramic. I’ve cut everything from fresh pasta in semolina to 12 hr smoked brisket and it takes every cut to the next level. Squash and other hard root veg are cut like warm butter. The fit and finish are excellent as you would expect coming from kurosaki San. I tipped this knife 6 months or so ago and some how it made it go through product better. I’m still in awe of how amazing a tool this is. Thanks cktg for another great product.
I’ve been using this knife in a professional setting for over a year now. Have not had to take it to the stones or even hone it on my ceramic. I’ve cut everything from fresh pasta in semolina to 12 hr smoked brisket and it takes every cut to the next level. Squash and other hard root veg are cut like warm butter. The fit and finish are excellent as you would expect coming from kurosaki San. I tipped this knife 6 months or so ago and some how it made it go through product better. I’m still in awe of how amazing a tool this is. Thanks cktg for another great product.
