Overview

The Yu Kurosaki Kokusen Aogami Super Gyuto 210mm is a high-performance Japanese chef knife forged in Echizen, Japan. Its versatile 210mm profile offers the reach needed for larger prep while remaining nimble enough for precise slicing, chopping and push cutting.

The blade combines an Aogami Super (Blue Super) carbon-steel core with stainless cladding and Kurosaki-san’s distinctive Kokusen hammered finish. The hard core takes a keen edge and holds it well, while the octagonal rosewood wa handle keeps the knife balanced and responsive in hand.

The exposed carbon-steel edge is reactive and will develop a natural patina. Hand wash only, wipe dry promptly during use and never place the knife in a dishwasher. Avoid bones, frozen foods and twisting cuts.

Common Questions

What is a 210mm Gyuto best used for?

A 210mm Gyuto is an all-purpose chef knife designed for vegetables, herbs and boneless proteins. It is long enough for efficient slicing but compact enough for everyday home and professional kitchens.

Is the blade fully stainless?

No. The cladding is stainless, but the exposed Aogami Super core at the cutting edge is carbon steel. Keep the edge clean and dry to prevent rust.

How should I maintain the edge?

Use a quality whetstone or regular stropping for maintenance. Always cut on a knife-friendly wood or synthetic board and avoid glass, stone and bamboo cutting surfaces.

Specifications

Brand / Blacksmith: Yu Kurosaki

Series: Kokusen Ei

Knife Type: Gyuto / Chef Knife

Core Steel: Aogami Super / Blue Super carbon steel

Cladding: Stainless steel with hammered tsuchime finish

Blade Length: 210mm

Blade Height at Heel: 47mm

Spine Thickness: 2mm

Hardness: 64

Handle: Octagonal rosewood wa handle

Bevel: Double bevel

Country of Origin: Japan

Measurements may vary slightly because each knife is handmade.