While these knives still have a great grind and geometry to them, they are slightly more robust than Yu's knives on the stock making them slightly less delicate. The R2 (SG2) core steel is one of our favorites at the shop for its great edge retention and surprising ease of sharpening for such a tough stainless. It also has a very fine and consistent grain structure as it is a powdered steel so it will benefit from being taken to a much higher grit stone than a more traditional stainless steel will. The fit and finish on these knives is also of a very high level with a perfectly smooth transition between the handle and ferrule, the joint between the tang and handle, and the rounding and polishing on the spine and choil.
We're excited to have these knives in made by Makoto Kurosaki, Yu Kurosaki's older brother! While Makoto has his very own shop separate from Yu's, his knives still share a lot of similarities to them. While Makoto isn't a smith, he is an incredibly talented sharpener and sources his blades from the Takefu Knife Village where he trained. Largely flying under the radar for years where he would sharpen behind the scenes for smiths like Yoshimi Kato and his brother Yu, he now offers his own line of knives with his own spin, and we absolutely love them!
Takefu Knife Village
The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The gyuto is the Japanese equivalent to the western chef's knife. It is an all purpose knife that you can do every task in the kitchen with, from slicing, dicing, chopping, rocking, you name it, this knife can do it. At the shop we recommend a 210 (8 inch) gyuto as the first knife someone adds to their collection.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.