Yu Kurosaki Raijin gyuto 240mm - The Cook's Edge
Yu Kurosaki Raijin gyuto 240mm - The Cook's Edge
Yu Kurosaki Raijin gyuto 240mm - The Cook's Edge
Yu Kurosaki Raijin gyuto 240mm - The Cook's Edge
Yu Kurosaki Raijin gyuto 240mm - The Cook's Edge
Yu Kurosaki Raijin gyuto 240mm - The Cook's Edge

Yu Kurosaki Raijin gyuto 240mm

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Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I would use my gyuto for just about anything, from butchering certain fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.

Steel Special Cobalt Stainless steel
HRC 63:65
Edge length 165mm
Height at heel  51.4mm
Spine thickness above heel 2.9mm
Weight 180 grams
Handle Wa-Octagonal 
Shape Gyuto
Finish Tsuchime
Blacksmith Yu Kurosaki
Knife line Raijin
Origin Echizen, Japan