Kokugei Blue 1 Ebony Kurouchi Gyuto 210mm
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #1
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Ebony
Blade Length: 210mm
Heel Height: 50mm
Spine Thickness: 3.80mm (Tapered)
Weight: 198g
Part of the Kokugei series, this 210mm Gyuto is your classic do-everything chef’s knife with a serious edge. Hand-forged in Japan, it features a dark kurouchi finish and a san-mai construction, wrapping a hard Aogami Blue #1 core in softer cladding for the perfect balance of sharpness, stability, and durability.
The Gyuto profile is built for versatility. The longer edge gives you smooth, efficient slicing on proteins, the gentle belly works great for rocking and push-cutting, and the fine tip handles detail work with ease. It’s the kind of blade that feels equally at home breaking down a chicken, slicing a roast, or flying through a pile of onions. The tapered spine keeps it feeling light and responsive in hand, while staying predictable and controlled on the board.
At 62 HRC (+/-1), it takes a wicked edge and holds it, but it’s also easy to sharpen — making it ideal for anyone getting into carbon steel for the first time, or for enthusiasts who want real performance without breaking the bank.
Rustic, honest, and seriously capable, the Kokugei Gyuto doesn’t try to be flashy. It just gets the job done, really well.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #1
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Ebony
Blade Length: 210mm
Heel Height: 50mm
Spine Thickness: 3.80mm (Tapered)
Weight: 198g
Part of the Kokugei series, this 210mm Gyuto is your classic do-everything chef’s knife with a serious edge. Hand-forged in Japan, it features a dark kurouchi finish and a san-mai construction, wrapping a hard Aogami Blue #1 core in softer cladding for the perfect balance of sharpness, stability, and durability.
The Gyuto profile is built for versatility. The longer edge gives you smooth, efficient slicing on proteins, the gentle belly works great for rocking and push-cutting, and the fine tip handles detail work with ease. It’s the kind of blade that feels equally at home breaking down a chicken, slicing a roast, or flying through a pile of onions. The tapered spine keeps it feeling light and responsive in hand, while staying predictable and controlled on the board.
At 62 HRC (+/-1), it takes a wicked edge and holds it, but it’s also easy to sharpen — making it ideal for anyone getting into carbon steel for the first time, or for enthusiasts who want real performance without breaking the bank.
Rustic, honest, and seriously capable, the Kokugei Gyuto doesn’t try to be flashy. It just gets the job done, really well.
