The Yoshida Kokuran Gyuto 210mm is a professional-grade Japanese chef’s knife that combines traditional forging techniques with exceptional cutting performance. Hand-forged in Saga, Japan by the esteemed Yoshida Hamono, this knife reflects a heritage of craftsmanship and precision.
Produced using the traditional koshiki tanren forging method, each blade is carefully shaped and refined by hand. The blade features a San Mai (3-layer) construction, with a core of Aogami #1 (Blue Paper) carbon steel, renowned for its outstanding sharpness, edge retention, and responsiveness to sharpening. With a hardness of 63 ±1 HRC, it delivers a razor-sharp edge suited to demanding kitchen environments.
The blade is clad in stainless steel, enhancing durability while reducing maintenance, and finished in a traditional Kurouchi style with a refined polished shinogi line. The convex hamaguri edge geometry ensures smooth, controlled cutting with reduced resistance, making it ideal for precise slicing and preparation.
The Gyuto profile, often considered the Japanese equivalent of a chef’s knife, offers exceptional versatility for handling meat, fish, and vegetables with ease. Paired with a traditional octagonal handle, crafted from rosewood or Bombay blackwood, the knife provides excellent balance, comfort, and a refined aesthetic.
Combining heritage, performance, and understated luxury, the Yoshida Kokuran Gyuto 210mm is an outstanding choice for professional chefs and serious home cooks alike.
).
Reviews
There are no reviews yet.