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Yu Kurosaki  |  SKU: YKURO-V10WRJ-GY210-ABN

Yu Kurosaki Raijin VG10W Gyuto 210mm, with K&S Amboyna Handle

$499.95

Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    +61 2 8234 8848
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    +61 3 8199 9948
    Pickup only
Detailed Specifications
Line Kurosaki Raijin VG10W
Profile Gyuto / Chefs Knife
Weight 174 g | 6.1 oz
Edge Length 215 mm | 8 15/32″
Heel Height 50 mm | 1 31/32″
Width @ Heel 2.5 mm | 3/32″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 0.9 mm | 1/32″
Steel VG10W | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 61 - 63
Handle Amboyna Octagonal Horn
Region Takefu
Best for
  • First-timers
  • Pro chefs
  • Household
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


The Raijin line is my pick when someone wants a knife that looks like a showpiece but actually gets used hard every day. Yu Kurosaki's hammered finish is the first thing you notice, and it does more than catch the light. Those irregular facets break surface tension as you slice, so a tomato or a chunk of raw salmon doesn't cling to the blade the way a flat mirror finish would. It's not magic, but it genuinely helps with sticky produce.

Underneath that texture is Takefu VG10W, a newer evolution of the proven VG10 formula with an added 0.4% tungsten. That small addition forms fine tungsten carbides through the steel, improving wear resistance and helping the edge stay sharp for longer without sacrificing the corrosion resistance VG10 is known for. Takefu rates VG10W at 61+ HRC, with improved durability, strength and cutting performance over standard VG10. Despite the extra wear resistance, the fine carbide structure keeps it relatively straightforward to sharpen on normal whetstones. With 15% chromium, it's still comfortably stainless, so everyday care is simple: rinse it, wipe it dry, and keep it out of the dishwasher.

The grind is where Kurosaki's skill shows. It's a convex geometry that releases food continuously as you cut, so even thin slices of carrot or cucumber don't stick to the blade. That's the difference between a knife that feels frustrating and one that feels effortless. If you're new to Japanese knives, this is a forgiving line to start with. If you're experienced, you'll appreciate the balance between performance and durability. It's not a laser, it's a workhorse with a fancy suit on.

Pros Cons
  • Excellent performance
  • Easy to look after
  • Excellent fit and finish
  • A little bit brittle
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. 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.

Read more

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
Yu Kurosaki — Takefu
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Profile: Gyuto
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.
Composition

VG10W Element Composition

Compare with
    VG10W
    —
    15.0% 11.3% 7.5% 3.8% 0
    C Carbon 1.0%
    Primary hardening element. Raises hardness and wear resistance — but too much increases brittleness and corrosion susceptibility. As a reference: German 1.4112 (~0.5%) sits at the low end; VG-10 (~1.0%) is a common mid-range; SG2 (1.25–1.45%) and ZDP-189 (~3.0%) represent high and extreme ends respectively.
    C
    1.0%
    Cr Chromium 15.0%
    Raises corrosion resistance; 13%+ qualifies steel as stainless. Also improves hardenability and wear resistance. In kitchen use, higher chromium levels contribute to a slight drag or sticking sensation when cutting — a trade-off for the rust resistance it provides.
    Cr
    15.0%
    V Vanadium 0.25%
    Forms extremely hard carbides for superior edge retention. Also refines grain structure, improving toughness.
    V
    0.25%
    Mo Molybdenum 1.0%
    Improves hardenability and toughness. Boosts corrosion resistance and helps the steel hold hardness under heat.
    Mo
    1.0%
    W Tungsten 0.4%
    Forms hard carbides for wear resistance and edge retention. Gives the steel hardness even at elevated temperatures.
    W
    0.4%
    Co Cobalt 1.55%
    Allows higher hardening temperatures, increasing hardness and wear resistance. Slightly reduces toughness at high levels.
    Co
    1.55%
    C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum W — Tungsten Co — Cobalt
    Hardness 61–63 HRC
    555759616365+
    Steel
    VG10W
    Category
    Stainless
    Manufacturer
    Takefu Special Steel, Japan 🇯🇵
    Hardness
    61–63 HRC
    Steel

    VG10W

    • Manufacturer
      • Takefu Special Steel, Japan
    • Nature Stainless
    • Hardness61–63 HRC
    VG10W is Takefu Special Steel's tungsten-enhanced evolution of the classic VG10. Adding 0.4% tungsten (W) to the proven VG10 recipe precipitates hard, fine tungsten carbides through the matrix, which Takefu rates as a 20% gain in durability and strength and a 25% gain in cutting performance over standard VG10 - while keeping the same corrosion resistance that made VG10 a kitchen staple. The tungsten also improves hardenability: VG10W quenches to 61+ HRC easily and holds that hardness even after high-temperature tempering, and despite the extra wear resistance it remains easy to sharpen thanks to the fine carbide structure. Composition: 1.0% carbon, 15% chromium, 1.0% molybdenum, 0.25% vanadium, 0.4% tungsten and 1.55% cobalt. A next-generation steel already appearing in high-grade kitchen knives from Echizen makers.
    Construction: Sanmai - Stainless Clad
    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.

    Handle
    Handle

    Amboyna Octagonal Horn

    • Profile Octagonal WA
    • Material
      • Ambonya Burl

    TBA

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