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If you seek a great all-around kitchen knife that is as unusual as anything out there, do we have the blade for you!
Named after the Japanese god of thunder, the Kurosaki Raijin features one of Kurosaki-san’s unique and visually stunning patterns. The driving rain look of the blade face is a perfect match for the name!
Many of Kurosaki’s knife lines are made from some kind of stainless steel and the Raijin is no exception. We are unable to tell you exactly what the steel is, as it is a proprietary mix that is somewhat similar to VG10 on steroids. The steel has a very fine grain which aids in the ability to take a super sharp edge while being fairly easy to sharpen.
Superb grinds are a signature of this fine smith’s work and he has not disappointed in this instance. Out of the box edge is pretty great too. The blade is mated to a really well-made octagonal handle made from rosewood and black pakka.
The edge profile has a nice general shape that will allow for rocking as well as the other styles of cutting. The fully stainless steel construction will make maintenance as easy as it gets even in a busy kitchen environment. But the aesthetics are what gets people first, and in his true fashion Yu Kurosaki has once again hit it out of the park!Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Cobalt Stainless Steel
Cladding: Stainless
HRC: 63-64
Finish: Raijin
Weight: 5.9 ounces / 170g
Blade Length: 235 mm
Thickness at Heel: 2.5 mm
Blade Height: 50 mm
Handle: Rosewood Octagonal
Named after the Japanese god of thunder, the Kurosaki Raijin features one of Kurosaki-san’s unique and visually stunning patterns. The driving rain look of the blade face is a perfect match for the name!
Many of Kurosaki’s knife lines are made from some kind of stainless steel and the Raijin is no exception. We are unable to tell you exactly what the steel is, as it is a proprietary mix that is somewhat similar to VG10 on steroids. The steel has a very fine grain which aids in the ability to take a super sharp edge while being fairly easy to sharpen.
Superb grinds are a signature of this fine smith’s work and he has not disappointed in this instance. Out of the box edge is pretty great too. The blade is mated to a really well-made octagonal handle made from rosewood and black pakka.
The edge profile has a nice general shape that will allow for rocking as well as the other styles of cutting. The fully stainless steel construction will make maintenance as easy as it gets even in a busy kitchen environment. But the aesthetics are what gets people first, and in his true fashion Yu Kurosaki has once again hit it out of the park!
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) This is a special onePosted By: Shane
2 people found this review helpful
My 240 Cobalt Special Raijin came in pristine condition. The family marveled as I open the box upon receiving. It's almost (key word) too nice to use, however it would be a curse to not allow this blade to what is was designed to do.
It is an absolute performer. I've withheld my review for 8 months or so in order to not be biased based on the purchase. But it is truly one of the best I own. It's an investment in my kitchen, my food and myself. It is definitely heirloom quality out of the box!
Thanks CKTG for the finishing service (excellent), I've
touched it to a 3000, 5000 Chosera and stropped a few times but the edge retention of this steel is comparable to RG2, impressive stuff!
2 people found this review helpful
My 240 Cobalt Special Raijin came in pristine condition. The family marveled as I open the box upon receiving. It's almost (key word) too nice to use, however it would be a curse to not allow this blade to what is was designed to do.
It is an absolute performer. I've withheld my review for 8 months or so in order to not be biased based on the purchase. But it is truly one of the best I own. It's an investment in my kitchen, my food and myself. It is definitely heirloom quality out of the box!
Thanks CKTG for the finishing service (excellent), I've
touched it to a 3000, 5000 Chosera and stropped a few times but the edge retention of this steel is comparable to RG2, impressive stuff!
First knife of this caliberPosted By: Mike - verified customer
3 people found this review helpful
I'll couch this review with the caveat that this is the first knife of this caliber that I've used. Mark was incredibly helpful providing a suggestion based on my (lack of) experience, budget, cooking needs, maintenance routine, etc. So far, I've found the knife to be intuitive, comfortable, it has maintained its edge nicely and is a welcome addition to my kitchen. My block of old knives are feeling quite inadequate these days and I think it won't be long before I start replacing them one by one.
3 people found this review helpful
I'll couch this review with the caveat that this is the first knife of this caliber that I've used. Mark was incredibly helpful providing a suggestion based on my (lack of) experience, budget, cooking needs, maintenance routine, etc. So far, I've found the knife to be intuitive, comfortable, it has maintained its edge nicely and is a welcome addition to my kitchen. My block of old knives are feeling quite inadequate these days and I think it won't be long before I start replacing them one by one.
