Kurosaki | SKU: KS-SACO-GY240

Kurosaki Sasame COSP Gyuto 240mm

Name: Kurosaki Sasame COSP Gyuto 240mm
Brand: Kurosaki
SKU: KS-SACO-GY240
Price: 589.95 AUD
Availability: InStock

$589.95

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

Detailed Specifications

Line	Kurosaki Sasame COSP Tsuchime
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	224 g 7.9 oz
Edge Length	244 mm .9.61 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	3.6 mm 0.14 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	COSP (Cobalt Special) \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	59 - 60
Surface Finish	Tsuchime
Handle	Octagonal Ebony
Region	Takefu
Best for	Pro chefs Enthusiasts

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World-wide shipping via DHL Express, 3 to 5 days.

Sasame(笹目, Bamboo Pattern) a line crafted by Yu Kurosaki that is built a little bit different. With the Gekko, Senko and Kokusen using stamping method to produce the blank, the knives from the Sasame are all forged, which can be identified by its thick Machi(neck) and distal taper in the spine. This adds rigidity to the blade and made it feel very confident and precise to use, and the stainless nature will make this a line highly suitable for professionals in busy kitchen.

The combination of forging and stainless steel may seems simple, but it is something worth noting. When steel is heated up for forging, the stainless steel will be harder and deform less compare to carbon steel, there is also a smaller temperature zone you can forge them at. For these reasons, you would rarely see forged stainless steel knives.

When forging, many blacksmiths would like to thin down the blade but kept the neck and tang thick, which increases the rigidity of the blade agains t bending and torsion and gives some weight to the knife. As the result, the knife will feel very responsive and follow your desired cutting trajectory especially when cutting hard objects, and thin, high performance blade(that Kurosaki san and other Echizen smiths are known for) won't feel gossamery.

The Sasame itself inherent some of the features that we love about Kurosaki san's knives: great finish, thin and aggressive bevel geometry and a bamboo leaf pattern that proudly display its identity. The nuance is, the bevel of Sasame is not a concave grind, but a convex instead, which does improve the food release and smoothness of the cut. Pairing with the highly polished bevel surface, Sasame is the best gliding knife I've every tested from Kurosaki.

Using the Cobalt Special as the core steel, the Sasame wouldn't be as pricy as the R2/SG2 Shizuku/Fujin that are also forged, it is a successor to the previous COSP line Raijin, and is a great option for professionals and knife enthusiasts.

Pros	Cons
Great for professionals Excellent performance Thin behind the edge	High budget 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, 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.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: COSP (Cobalt Special)
Takefu Special Steel's Cobalt Special steel, often referred to as Cobalt Steel, is a premium high-performance steel known for its exceptional edge retention and hardness. This steel incorporates a significant amount of cobalt in its composition, enhancing its wear resistance and strength. The addition of cobalt, along with other elements like carbon, chromium, and molybdenum, allows the steel to achieve a high level of hardness without compromising its toughness. Cobalt Special steel is designed to maintain a sharp edge for extended periods, even under rigorous use, making it highly valued for crafting high-end kitchen knives and cutting tools.
Makers such as Mojin and Kurosaki have some excellent COSP offerings.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 59- 60
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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.
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Finish: Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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