The most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.

The Yu Kurosaki AS Kokusen Ei is a masterfully crafted Japanese kitchen knife that exemplifies both elegance and cutting performance. At its core is Aogami Super steel one of the finest high carbon steels used in Japanese blades renowned for its exceptional hardness, edge retention, and ability to take a razor-sharp edge. This premium core is clad in stainless steel for added corrosion resistance and features a polished kurouchi finish, which blends traditional rustic aesthetics with a refined, modern edge. The blade also showcases the distinctive “Kokusen Ei” hand hammered pattern, a dark, shimmering texture that reflects Kurosaki’s unique artistry. With its razor-thin grind, perfect balance, and striking visual appeal, this knife is a standout fusion of traditional technique and contemporary performance.

Weight: 159g

Handle Material: Mono octagonal stabilised bubinga wood

Handle Length: 135mm (5.3")

Blade Length: 216mm (8.5")

Blade Depth: 48mm

Thickness at spine: 1.8mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Super blue steel (AS) core stainless steel cladding polished kurouchi finish

Hardness (Rockwell scale): 63 - 64