Etsu Knife

Yu Kurosaki Raijin Walnut Handle Petty 150 mm

$314.95
Blade Length 150 mm
Total Length 273 mm
Steel Cobalt Special Stainless
Handle Walnut
Ferrule N/A
Rockwell 63-65
Height Spine to heel 31 mm
Width at Spine 1.5 mm
Weight 64 grams

 Kurosaki-san was inspired by Raijin, the god of thunder, when he created the finish on these knives. Meant to emulate the cracking of thunder and lightning they are the newest offering from one of our favorite blacksmiths.

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 (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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