Gyuto 240mm Cobalt Special Steel Raijin

$356.00

This 240mm Kurosaki Gyuto is a relatively new model from Kurosaki knives, which utilises COS Cobalt Special Steel for the core. The knife features master blacksmith Yu Kurosaki's unique Raijin Tsuchimi or hammered finish, which aside from looking beautiful also has the practical benefit of helping with food release.

Kurosaki Knives are typically faultless and you can expect the same high level of fit and finish on this blade. This knife has absolutely no rough edges. The balance point is approximatly 20mm forward of the heel on this 240mm Gyuto, which makes for a comfortable pinch grip.

Kurosaki has a pretty standard profile accross all of his knives and so if you are familiar with his Gyuto profile you will feel right at home with this Raijin series blade. Geometry on these knives is also very consistant, something I really respect about a Kurosaki knife is the consistantly high standard in quality. You can expect a classic Gyuto profile with a beautifully thin edge and laser, tapered spine.

The cobalt special steel is hardened to approximatly 63-64HRC. The steel is a bit of a mystery, but if your familar with R2 steel you can expect similar performance from this steel.

We have many more Kurosaki knives and other Japanese Kitchen Knives, but if you are looking for something unique or special or simply have question about our product feel free to get in touch via the customer service page.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 3.2mm

Spine Mid: 2.03mm

Spine Tip (20mm before):

Blade Height: 52mm

Weight: 196g

Cutting Edge Steel: Cobalt Special Steel

Stainless: No

HRC: 63+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Textured

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Oak, Turquoise Spacer & Wenge Ferrule

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Tips on sharpening you knives

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.