JAPANESE KNIVES AND KNIFE SHARPENING
This is a "Raijin", god of thunder, series 201mm Gyuto with a core of special Cobalt steel that has been taken to hardness of 63 HRC.
Yu Kurosaki is a young artisan blacksmith in Takafu knife village, Echizen. He is known for his tsuchime finishes and blending traditional blacksmithing techniques with modern metallurgy technology.
The Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “meat sword”, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.