• Yu Kurosaki Sasame Gyuto 240mm from Yu Kurosaki
  • Yu Kurosaki Sasame Gyuto 240mm from Yu Kurosaki
  • Yu Kurosaki Sasame Gyuto 240mm from Yu Kurosaki
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Yu Kurosaki Sasame Gyuto 240mm

Yu Kurosaki Sasame Gyuto 240mm

€347,00 EUR
€347,00 EUR
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Shipping calculated at checkout.

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The Yu Kurosaki Sasame line is remarkably gorgeous. The shiny Cobalt Special steel is the perfect canvas for Kurosaki-san's expert hammering that lends it its eponymous finish. "Sasame" means bamboo leaf, and bamboo leaf is exactly what this line's surface finish evokes.

About the shape Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape Gyuto
Maintenance Level Low
Blade Length 240 mm |
Blade Height 51 mm
Thickness 2.5 mm
Weight 195 g
Steel Type Cobalt Special Steel with Stainless Steel Cladding
Rockwell Hardness 61 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Cherrywood Red Pakkawood Collar
Knife Line Kurosaki Sasame
Blacksmith Yu Kurosaki
Made in Echizen, Fukui, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["works","knife"].

Review highlights

Reviews

Impeccable craftsmanship

"More than a knife: this Gyuto was my gateway to Japanese excellence. Function and beauty in perfect harmony."

— Miguel (5/5)

Amazing knife

"Amazing knife"

— Min K. (5/5)

Yu Kurosaki Sasame Gyuto 240mm

"It's a big knife, not for the faint of heart but for those striving for the next level. First job - cutting off the bone of NYE's giant tomahawk ribeye."

— Jo K. (5/5)

Best knife in my kit

"Best knife in my kit"

— Jason B. (5/5)

Supperb

"Supperb"

— Dennis T. (5/5)

Hand made, high tech, very nice indeed

"This knife is unsurprisingly impressive out of the box, cuts like a dream. Very comfortable in the hand; bigger in both blade and handle than the notionally 10 inch Sabatier carbon steel chef's knife it is replacing. But that replacement is only for fine to medium work; the Kurosaki is a precision tool. Feels brilliant for precise cutting, but one can also feel the potential for brittleness through the edge and the body. So I'll keep the Sab handy for jointing carcasses, and dealing with pumpkins etc. I prefer the French straighter edge to the German big belly, and this knife is happily closer to the former than the latter. So all in all it works brilliantly--better at what it does than the French and German knives I have used before, but a somewhat narrower range of use. You will need to keep a western blade near to hand for any heavier cutting work. Nobody pays this much money just for a tool--the aesthetics in both look and feel are way in front of the typical Wusthof, Shun, etc. the combination of hand-made and high tech makes an admittedly self-indulgent purchase worth it, particularly when one considers the years of use to come. Also worth noting the recommendation to use a ceramic rather than a steel honing rod, which I endorse."

— Charles L. (5/5)

Beautiful knife

"Cuts so well and looks just as good!"

— Koki A. (5/5)

Q&A

What is the thickness of the blade?
Hey, it's about 2.5mm!
What is the composition of the Cobalt Special Steel (% carbon, chromium, cobalt, molybednum, vanadium, tungsten, nickel, and any other component(s) ) please?
Hey there, no worries! The make up of the steel is: Carbon 1.1%, Chromium 16%, Tungsten .3%, Molybdenum 1.5%, Vanadium .3%, Cobalt 2.5% - let me know if you have any other questions!

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