A Japanese carbon steel chef's knife, gyuto, with a 218 mm blade, measured from tip to heel. The core steel is shirogami#2 with a cladding in semi polished stainless steel. Only the core will receive patina which makes this knife a little easier to keep free from rust. The handle is octagonal and made of red sandalwood with a black pakkawood bolster.

The Kurokaze series is a fantastic Japanese gyuto with substantial weight and excellent craftsmanship. We are particularly impressed by the tapering. The knife has a thick spine near the handle, which then tapers beautifully. This is the knife for those seeking a tall chef’s knife with good weight, a thin edge, and a flat profile. Highly recommended!

• Steel: Shirogami#2 with stainless cladding (HRC 62-63)
• Cladding: Stainless steel
• Weight: 196 grams
• Blade height: 54 mm
• Blade length (tip to heel): 218 mm
• Thickness at heel: 5 mm
• Thickness mid spine: 2 mm

This knife is handcrafted in a traditional Japanese workshop that employs a knife-making technique over 400 years old. The workshop was founded in 1973 by Haruyoshi-san in Susaki, Tosa. Today, it is led by Tsuyoshi-san, the second-generation blacksmith in his family. Tsuyoshi has trained under some of Japan’s finest blacksmiths and sharpeners for over 20 years, and he now possesses remarkable expertise in both grinding and sharpening.