Gyuto knife, kurouchi finish - Yamawaki

Kitchen Provisions

Gyuto knife, kurouchi finish - Yamawaki
  • Gyuto knife, kurouchi finish - Yamawaki
  • Gyuto knife, kurouchi finish - Yamawaki
  • Gyuto knife, kurouchi finish - Yamawaki
  • Gyuto knife, kurouchi finish - Yamawaki
  • Gyuto knife, kurouchi finish - Yamawaki
  • Gyuto knife, kurouchi finish - Yamawaki

A classic gyuto shape with kurouchi finish and rosewood handle. 

 

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. 

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is frequently paired with a kurouchi finish and is often chosen for traditional-style Japanese knives.  

FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. 

HANDLE: Octagonal rosewood handles with ebony ferrule. 

LENGTH: 210mm or 240mm in length.

MAKER: Yamawaki, Sakai City, Japan

BEST FOR: People who want a carbon steel blade for all round use, but without the upkeep of a full-polished knife.

 

SAUNDERS SAYS: "Much like the santoku, this is a really beautiful knife. We opted for rosewood handles with these to showcase the kurouchi finish. If you have a gucci, modernist kitchen, this will look a treat."

 

The spec: 

BLADE LENGTH: 210mm (240mm)

OVERALL LENGTH: 350mm (385mm) 

BLADE HEIGHT: 44mm (49mm) 

THICKNESS AT HEEL: 3.2mm (4mm)

 

These knives are hand-forged so there may be slight variations in measurements and finishes.

 

 

 

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