Kyohei Kurouchi Gyuto 210mm
R2,500.00
Kyohei Sindo
Kyohei Shindo is a young blacksmith from Tosa, Japan. He opened his workshop in 2020 after his 8-year apprenticeship. His knives are known for their tapered spine and super thin edges. We think his knives are incredibly good value for money! Shindo-San has a very bright future ahead.
Aogami 1/Iron Clad:
Aogami No.1 steel is known for its high carbon content and a higher amount of chromium and tungsten than Aogami No.2. Finishing your Aogami 1 steel knives to a very high grit, like 8000 grit can make the edge feel a bit slippery on products with tougher skin. We recommend finishing Aogami 1 on a 3k or 6k Whetstone for a more toothy edge.
The Aogami 1 core steel is cladded in Soft Iron, which makes the entire blade of the knife reactive steel, so extra care and maintenance are critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
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Gyuto
Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.
The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.
The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
210mm |
|---|---|
| Knife Total Length |
360mm |
| Weight |
150g |
| Blade Height |
45mm |
| Edge |
50/50 |
| Handle |
Keyaki wood handle with a plastic colla |
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