| Blade Length |
240 mm |
| Total Length |
405 mm
|
| Steel |
VG-XEOS |
| Handle |
Wenge |
| Ferrule |
Turquoise w/Aluminum spacer
|
| Rockwell |
64 |
| Height Spine to heel |
55 mm
|
| Width at Spine |
2.5 mm
|
| Weight |
185 grams |
| Bevel |
Double (50/50) |
The Blacksmith
These are easily some of the most beautiful knives we have at the shop. Made by Master Blacksmith Yu Kurosaki who works out of a newly constructed shop just steps from the Takefu knife village community centre. He began his blacksmith journey in 2002 at Kanehiro and now only 17 short years later he has been awarded his Master Blacksmith designation by the Echizen Blacksmith Foundation. His knives represent the future of Blacksmithing in Japan as he focuses on traditional technique while using innovative and progressive design's and finishes that have garnered the attention of many chef's around the globe. Simply put his knives are stunning to look at and dare we say perform even better than they look.
The Knife
We don't know much about VG XEOS steel other than that it is produced by the Takefu Special Steel Company. It is a brand new steel type specifically designed to meet the demands of modern kitchens and as far as we know, Kurosaki-san is the first to begin working with it. You can expect the same high level of fit and finish, grinds and edge geometry on this new Gekko series as with all of Kurosaki-san's knives. The following description is taken directly from the Takefu Special Steel company website and is the only information available on the steel type at the moment.
"With changes in hygiene awareness and further diversification of dietary habits, cutlery is required not only to be sharp, but also to be rust-resistant and tenacious, with high levels of contradictory characteristics such as hardness/strength and corrosion resistance.
We have developed a new grade of steel for blades that combines high corrosion resistance and high hardness at a high dimension, which had been difficult to achieve in the past, with a fine microstructure created by a special melting method that improves wear resistance, strength, and quenching properties.
A newly developed material that combines corrosion resistance and hardness.(X)
A new steel grade that heralds the dawn of a new stage in cutlery. (EOS)"
The Shape
The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef. It is without question the most versatile knife available and can handle a wide variety of tasks. If you're a home cook they are a great option as well provided you are comfortable with the length.
Knife Care (Stainless Steel)
- Although VG XEOS is a stainless steel and shouldn't rust or discolour we still recommend keeping the knife wiped down, and as clean and dry 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.
