This Zakuri 240mm Aogami Super Kurouchi Gyuto is a truly unique knife. The handles are larger than handles I have seen on other gyutos, though not prohibitively large so as to be uncomfortable for smaller hands (as long as a pinch grip is used). What does this mean? Well, better balance for one. Not necessarily weight balance, though it does help a little, but more bulk balance. The handle matches the blade, so to speak. The blade is a more robust shape. This is a knife just begging to get some serious use. The Aogami Super edge takes a very sharp edge and holds it for quite some time. Aogami Super is, in my opinion, the best balance of sharpness and edge holding in a high carbon steel today. This knife is not stainless will patina with use. If not cared for properly, it may rust. The kurouchi finish on this blade, however, partially protects the sides of the blade from rust.
Knife Type: Gyuto
Steel Type: Blue Super Carbon
Handle Type: Octagonal Ho Wood
Construction Type: Carbon Clad
Hand Orientation: Ambidextrous
Handle Length: 153mm
Handle Height: 29.53mm
Handle Width: 24.66mm
Handle to Tip Length: 255mm
Heel to Tip Length: 239mm
Width of Spine at Middle: 2.54mm
Width of Spine 1cm from the Tip: 1.57mm
Width of Spine at Handle: 4.15mm
Width of Spine above Heel: 4.21mm
Blade Thickness 1/2 way between the Spine and Edge: 2.69mm
This Zakuri 240mm Aogami Super Kurouchi Gyuto is a truly unique knife. The handles are larger than handles I have seen on other gyutos, though not prohibitively large so as to be uncomfortable for smaller hands (as long as a pinch grip is used). What does this mean? Well, better balance for one. Not necessarily weight balance, though it does help a little, but more bulk balance. The handle matches the blade, so to speak. The blade is a more robust shape. This is a knife just begging to get some serious use. The Aogami Super edge takes a very sharp edge and holds it for quite some time. Aogami Super is, in my opinion, the best balance of sharpness and edge holding in a high carbon steel today. This knife is not stainless will patina with use. If not cared for properly, it may rust. The kurouchi finish on this blade, however, partially protects the sides of the blade from rust.
Knife Type: Gyuto
Steel Type: Blue Super Carbon
Handle Type: Octagonal Ebony Wood
Construction Type: Carbon Clad
Hand Orientation: Ambidextrous
Handle Length: 153mm
Handle Height: 29.53mm
Handle Width: 24.66mm
Handle to Tip Length: 255mm
Heel to Tip Length: 239mm
Width of Spine at Middle: 2.54mm
Width of Spine 1cm from the Tip: 1.57mm
Width of Spine at Handle: 4.15mm
Width of Spine above Heel: 4.21mm
Blade Thickness 1/2 way between the Spine and Edge: 2.69mm
This Zakuri 240mm Blue Super Kurouchi Sujihiki is a double-beveled knife. This knife comes with a ho wood octagon handle. This knife is a very versatile size and shape. It would make a great all-purpose slicer at home or a wonderful line knife for a professional cook or chef who is comfortable with carbon. The blue super steel takes a great edge and holds it for a very long time. This knife is carbon, so it can rust if not cared for properly. The kurouchi finish does help protect the knife from rust a bit.
Knife Type:Sujihiki
Steel Type: Blue Super Carbon
Handle Type: Octagonal Ho Wood
Construction Type: Carbon Clad
Hand Orientation: Ambidextrous
Handle Length: 129mm
Handle Height: 21.49mm
Handle Width: 17.26mm
Handle to Tip Length: 258mm
Heel to Tip Length: 244mm
Width of Spine at Middle: 2.95mm
Width of Spine 1cm from the Tip: 1.67mm
Width of Spine at Handle: 4.34mm
Width of Spine above Heel: 4.2mm
Blade Thickness 1/2 way between the Spine and Edge: 3.08mm
This Zakuri 270mm Blue #1 Takobiki is a double-beveled knife. The Ho wood handle is octagon shaped and has a water buffalo horn ferrule. This knife is amazingly thin and makes a great slicer. The blue #1 steel takes a very good edge and holds it a pretty long time. This knife is carbon, so it can rust if not cared for properly.
Knife Type: Takobiki
Steel Type: Blue #1 Carbon
Handle Type: Octagonal Ho Wood
Construction Type: Carbon Clad
Hand Orientation: Ambidextrous
Handle Length: 141mm
Handle Height: 24.47mm
Handle Width: 19.83mm
Handle to Tip Length: 291mm
Heel to Tip Length: 277mm
Width of Spine at Middle: 1.91mm
Width of Spine 1cm from the Tip: 1.65mm
Width of Spine at Handle: 3.16mm
Width of Spine above Heel: 2.91mm
Blade Thickness 1/2 way between the Spine and Edge: 2.33mm
This Zakuri 270mm Blue #1 Kurouchi Gyuto is a truly unique knife. The handles are larger than handles I have seen on other gyutos, though not prohibitively large so as to be uncomfortable for smaller hands (as long as a pinch grip is used). What does this mean? Well, better balance for one. Not necessarily weight balance, though it does help a little, but more bulk balance. The handle matches the blade, so to speak. The blade is a more robust shape. This is a knife just begging to get some serious use. Blue #1 is a great steel for knives. It has a very high carbon content, great ability to get sharp, and very good edge retention. Not too many knife makers use Blue #1 because it can be difficult to forge. This knife is not stainless will patina with use. If not cared for properly, it may rust. The kurouchi finish on this knife partially protects the blade from rust.
Knife Type: Gyuto
Steel Type: Blue #1 Carbon
Handle Type: Octagonal Ho Wood
Construction Type: Carbon Clad
Hand Orientation: Ambidextrous
Handle Length: 153mm
Handle Height: 30mm
Handle Width: 24mm
Handle to Tip Length: 296mm
Heel to Tip Length: 276mm
Width of Spine at Middle: 2.63mm
Width of Spine 1cm from the Tip: 1.00mm
Width of Spine at Handle: 3.94mm
Width of Spine above Heel: 3.95mm
Blade Thickness 1/2 way between the Spine and Edge: 2.69mm
This Zakuri 270mm Blue Super Kurouchi Gyuto is a truly unique knife. The handles are larger than handles I have seen on other gyuto, though not prohibitively large so as to be uncomfortable for smaller hands (as long as a pinch grip is used). What does this mean? Well, better balance for one. Not necessarily weight balance, though it does help a little, but more bulk balance. The handle matches the blade, so to speak. The blade is a more robust shape. This is a knife just begging to get some serious use. The Aogami Super edge takes a very sharp edge and holds it for quite some time. Aogami Super is, in my opinion, the best balance of sharpness and edge holding in a high carbon steel today. This knife is not stainless will patina with use. If not cared for properly, it may rust. The kurouchi finish does, however partially of the blade from rust.
Knife Type: Gyuto
Steel Type: Blue Super Carbon
Handle Type: Octagonal Ho Wood
Construction Type: Carbon Clad
Hand Orientation: Ambidextrous
Handle Length: 166mm
Handle Height: 32mm
Handle Width: 26mm
Handle to Tip Length: 291mm
Heel to Tip Length: 276mm
Width of Spine at Middle: 2.75mm
Width of Spine 1cm from the Tip: 1.75mm
Width of Spine at Handle: 4.75mm
Width of Spine above Heel: 4.5mm
Blade Thickness 1/2 way between the Spine and Edge: 2.5mm
This Zakuri 330mm Blue #1 Kurouchi Sujihiki is a double-beveled knife. This knife comes with a ho wood octagon handle with a buffalo horn ferrule. It would make a great all-purpose slicer at home or for a professional cook or chef who is comfortable with carbon steel. The blue #1 steel takes a very good edge and holds it a pretty long time. This knife is carbon, so it can rust if not cared for properly. The kurouchi finish does help protect the knife from rust a little.
Knife Type:Sujihiki
Steel Type: Blue #1 Carbon
Handle Type: Octagonal Ho Wood
Construction Type: Carbon Clad
Hand Orientation: Ambidextrous
Handle Length: 147mm
Handle Height: 25.05mm
Handle Width: 19.91mm
Handle to Tip Length: 275mm
Heel to Tip Length: 271mm
Width of Spine at Handle: 3.79mm
Width of Spine above Heel: 3.85mm
Width of Spine at Middle: 2.81mm
Width of Spine 1cm from the Tip: 2.25mm
Blade Thickness 1/2 way between the Spine and Edge: 2.97mm