This Zakuri 240mm 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: 139.5mm
Handle Height: 26.84mm
Handle Width: 22.19mm
Handle to Tip Length: 257mm
Heel to Tip Length: 240mm
Width of Spine at Handle: 3.68mm
Width of Spine above Heel: 3.28mm
Width of Spine at Middle: 2.37mm
Width of Spine 1cm from the Tip: 1.48mm
Blade Thickness 1/2 way between the Spine and Edge: 1.66mm
This Zakuri 240mm Blue Super Migaki 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 Blue Super edge takes a very sharp edge and holds it for quite some time. Blue Super is, in my opinion, the best balance of sharpness and edge holding in a high carbon steel today. This knife is polished on both sides of the blade. This knife is not stainless will patina with use. If not cared for properly, it may rust.
Knife Type: Gyuto
Steel Type: Blue Super Carbon
Handle Type: Octagonal Ho Wood
Construction Type: Carbon Clad
Hand Orientation: Ambidextrous
Handle Length: 143mm
Handle Height: 29mm
Handle Width: 24mm
Handle to Tip Length: 259mm
Heel to Tip Length: 243mm
Width of Spine at Middle: 2.49mm
Width of Spine 1cm from the Tip: 1.53mm
Width of Spine at Handle: 3.69mm
Width of Spine above Heel: 3.64mm
Blade Thickness 1/2 way between the Spine and Edge: 1.79mm
This Zakuri 270mm Blue Super 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 polished on both sides of the blade. This knife is not stainless will patina with use. If not cared for properly, it may 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: 290mm
Heel to Tip Length: 276mm
Width of Spine at Middle: 2mm
Width of Spine 1cm from the Tip: 1.5mm
Width of Spine at Handle: 3.5mm
Width of Spine above Heel: 3.5mm
Blade Thickness 1/2 way between the Spine and Edge: 1.75mm
The Zuiun series by Seki Kanetsugu has the powdered stainless steel SG2 at its core, with soft stainless damascus cladding. These are relatively easy to sharpen and take great edges while having an emphasis on edge retention. The Zuiun has nice convexity throughout the blade and will be nice for food release, but are still thin at the edge. The handles are a 7-sided laminated brown pakkawood handle with an off-white spacer separating it from a black pakkawood ferrule, and each knife comes with an attractive black lacquered saya. These are great knives for people looking for knives that will stay sharper for longer periods of time and beautiful aesthetics on a Japanese handle. Seki-city's heat treatment of SG2 tends to be less brittle than regions like Sakai, Sanjo, and Echizen.
Knife Type: Gyuto
Steel Type: SG2 Stainless
Handle Type: 7-Sided Pakkawood
Construction Type: Stainless
Hand Orientation: Ambidextrous
Handle Length: 135mm
Handle Height: 27.07mm
Handle Width: 20.68mm
Handle to Tip Length: 224mm
Heel to Tip Length: 208mm
Width of Spine at Handle: 2mm
Width of Spine above Heel: 2.04mm
Width of Spine at Middle: 2.01mm
Width of Spine 1cm from the Tip: 0.87mm
Blade Thickness 1/2 way between the Spine and Edge: 1.89mm