Yu Kurosaki Gekko Gyuto 240 mm

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 to the french style chef's knife. They are without a doubt the most versatile knife available and are adept at slicing, dicing and chopping. A must need for any professional and should you feel comfortable using a large knife a great knife for the avid home cook as well.

Knife Care (Semi-Stainless Steel)

• HAP40 is considered a semi-stainless steel, meaning it isn't as prone to rust as an iron clad knife, but does still need to be kept dry and clean to avoid rust. 
• Over time, this knife will develop a patina (darkening of the steel, blue and dark grey hues). This is totally normal and nothing to worry about
• 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.