Kurosaki | SKU: KURO_XEGK_SU240

Kurosaki Gekko VG XEOS Sujihiki 240mm

Name: Kurosaki Gekko VG XEOS Sujihiki 240mm
Brand: Kurosaki
SKU: KURO_XEGK_SU240
Price: 10342.00 TWD
Availability: OutOfStock

$10,342.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Kurosaki New Gekko
Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	136 g \| 4.8 oz
Edge Length	246 mm \| 9 11/16″
Heel Height	38 mm \| 1 1/2″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	2.0 mm \| 5/64″
Width @ 1cm from Tip	0.9 mm \| 1/32″
Steel	VG XEOS \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 63
Surface Finish	Migaki
Handle	Octagonal Teak Black Ferrule
Region	Takefu
Best for	Pro chefs Enthusiasts

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The Gekko is a series of knives forged by Master Yu Kurosaki that shines just like its name "Moonlight". These blades look plain and simple from afar, but they will reveal their beauty when examined up close: the bevel is finished with a uniform high grit Migaki finish, where the rest of the blade has a dotted yet polished texture. This finish soften the light, but it is not as rough as a Nashiji finish. Subtle, elegant and poetic, it wouldn't be hard for someone to relate this look to the bright moon in the sky when examine Gekko under a spotlight.

The Gekko series can also be identified by the curving-down neck in front of the handle, a design feature that have been experimented by Kurosaki on previous models but much prominent on the Gekko seire. The signature sharp Kiritsuke tip(K-tip) replaces the typical tip on most profiles, gives this serie a more aggressive look.

The "New" Gekko receives a steel change to the old Gekko, the HAP40 core steel is now replaced by VG XEOS by Takefu Steel. The typical hardness of Kurosaki's HAP40 knives would be around 63-65 HRC, and the number on the newer VG XEOS would be 62-63 HRC. In exchange to the hardness, the New Gekko gains a much higher corrosion resistance, turning the semi-stainless Gekko to stainless. This makes owning this unique blade much easier for those who want spend more time cutting and less time wiping.

Pros	Cons
Excellent performance Great for professionals Easy to look after	A little bit brittle

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Yu Kurosaki

Yu Kurosaki -- the leading knife maker from Takefu.

Yu Kurosaki, a master artisan in his forties, is renowned in Japanese knife making for his hand-forged blades, earning him awards and global recognition. His journey began in his teenage years, and after a twelve-year apprenticeship under Hiroshi Kato, he established his own workshop in 2014. Kurosaki excels not only in craftsmanship but also in innovative finishing techniques, notably seen in his Tsuchime and Suminagashi finishes. Recognized by the Japanese government as a “master blacksmith,” he is the youngest to receive this title. Highly esteemed for his unconventional blade designs, Kurosaki consistently surprises observers with each new creation. By blending modern metallurgical technologies with traditional forging methods, his knives boast unmatched quality, sharpness, and performance, cementing his status as a leading figure in the industry.

Yu Kurosaki, a master artisan in his forties, stands at the forefront of Japanese knife making, celebrated for his hand-forged blades that have garnered prestigious awards and global recognition. His journey began in his teenage years, and after a twelve-year apprenticeship under Hiroshi Kato, he established his own workshop in 2014. Kurosaki excels not only in craftsmanship but also in innovative finishing techniques, notably seen in his Tsuchime and Suminagashi finishes. Recognized by the Japanese government as a “master blacksmith,” he is the youngest to receive this title. Highly esteemed for his unconventional blade designs, Kurosaki consistently surprises observers with each new creation. By blending modern metallurgical technologies with traditional forging methods, his knives boast unmatched quality, sharpness, and performance, cementing his status as a leading figure in the industry.

Drawing from over 700 years of Echizen artisans' tradition, Kurosaki infuses his knives with unforgettable impressions and unparalleled cutting pleasures. His creations, meticulously crafted in small batches, have gained widespread popularity overseas, often becoming coveted collectibles. Presently situated at the esteemed Takefu Knife Village in Echizen, Fukui Prefecture, alongside other talented artisans, Yu Kurosaki continues to push the boundaries of knife making, surprising and delighting enthusiasts with each new creation.

“the leading figure of the young Japanese blacksmith, sharp knives with artistic design. ”

Est. 2014 | 平成26年

Known for Extreme performance, unique hammered pattern.

Website kurosakiknives.jp Instagram @kurosakiknives Read more about Yu Kurosaki

Profile

Sujihiki

Slicer

The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.

Steel

VG XEOS

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness62–63 HRC

A new grade of steel for blades that combines high corrosion resistance and high hardness at a high dimension, which had been difficult to achieve in the past, with a fine microstructure created by a special melting method that improves wear resistance, strength, and quenching properties.

Construction

Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

Finish

Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

Handle

Octagonal Teak Black Ferrule

Profile Octagonal WA
Material
- Teak
- Black Buffalo Horn

The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

	165 mm
Weight	136 g
Total Length	401 mm
Tip to Heel Length	246 mm
Blade Height at Heel	37.6 mm
Width of Spine Above Heel	2.0 mm
Width of Spine at Middle of Blade	2.0 mm
Width of Spine at about 2cm from tip	0.9 mm

Kurosaki Gekko VG XEOS Sujihiki 240mm

Detailed Specifications