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Yu Kurosaki Fujin VG-10 Gyuto 210 mm
Yu Kurosaki Fujin VG-10 Gyuto 210 mm
Yu Kurosaki Fujin VG-10 Gyuto 210 mm
Yu Kurosaki Fujin VG-10 Gyuto 210 mm
Yu Kurosaki Fujin VG-10 Gyuto 210 mm
Yu Kurosaki Fujin VG-10 Gyuto 210 mm
Yu Kurosaki Fujin VG-10 Gyuto 210 mm
Yu Kurosaki Fujin VG-10 Gyuto 210 mm
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  • Load image into Gallery viewer, Yu Kurosaki Fujin VG-10 Gyuto 210 mm
  • Load image into Gallery viewer, Yu Kurosaki Fujin VG-10 Gyuto 210 mm
  • Load image into Gallery viewer, Yu Kurosaki Fujin VG-10 Gyuto 210 mm
  • Load image into Gallery viewer, Yu Kurosaki Fujin VG-10 Gyuto 210 mm
  • Load image into Gallery viewer, Yu Kurosaki Fujin VG-10 Gyuto 210 mm
  • Load image into Gallery viewer, Yu Kurosaki Fujin VG-10 Gyuto 210 mm

Yu Kurosaki Fujin VG-10 Gyuto 210 mm

Regular price
$339.96
Sale price
$339.96
Regular price
$424.95
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Blade Length 210 mm
Total Length 360 mm
Steel VG-10
Handle Rosewood
Ferrule Black Pakka wood
Rockwell 61-63
Height Spine to heel 48 mm
Width at Spine 2 mm
Weight 142 grams

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 gyuto is the Japanese equivalent of the western chef's knife. The gyuto differs from the chef's knife as they usually have a much flatter profile that while can still be used in a rocking motion, excels in a push cut or chopping motion. Designed to be an all purpose knife that can slice, dice, chop, and rock there isn't a task in the kitchen a 210mm (8 inch) gyuto cant handle and its the first shape we recommend people add 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.

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