Motokyuuichi Kurosagi AS KU Gyuto 240mm Kurouchi by Hatsukokoro Black ChacateThe Motokyuuichi Kurosagi AS KU Gyuto 240mm is a double bevel Japanese chef's knife featuring Aogami Super carbon steel and a Black Chacate octagonal handle, best fit for professional chefs and enthusiasts seeking a workhorse blade with traditional construction. Forged in Nagasaki by fourth generation smith Kiyonori Maeda, this knife utilises Shimabara volcanic spring water during quenching to achieve the resilience characteristic of the Motokyuuichi

The 270mm length suits precise slicing of raw fish and seafood

SG2 steel by Takefu Special Steel achieves 62-64 HRC through a fine microscopic structure that supports edge retention and wear resistance in a fully stainless blade

The blade construction is san-mai without stainless cladding

the exposed carbon steel core requires drying after use to prevent oxidation

Size 1 Finishing Whetstone (yellow) #3000

with options Teak handle and  horn ferrule

This Ko Deba measures 40mm in heel height and weighs 115g

Hasegawa went one step further to incorporate a piece of wooden core inside the board

The double-bevel workhorse grind suits general-purpose kitchen tasks including mincing

The san-mai stainless damascus clad construction has a mirror polish finish and requires standard stainless care

VG10 stainless steel achieves 59-61 HRC hardness and offers stain resistance alongside edge retention

Weighing 86g