Kokugei Blue 1 Ebony Kurouchi Gyuto 240mm
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #1
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Ebony
Blade Length: 240mm
Heel Height: 53mm
Spine Thickness: 3.50mm (Tapered)
Weight: 248g
Part of the Kokugei series, this 240mm Gyuto is built for serious prep and big board work. Hand-forged in Japan, it features a dark kurouchi finish and a san-mai construction, wrapping a hard Aogami Blue #1 core in softer cladding for the perfect balance of sharpness, stability, and durability.
The longer 240mm edge gives you long, clean slicing strokes on proteins and vegetables, while the gentle belly works great for rocking and push-cutting. The fine, extended tip makes detail work and precision cuts feel effortless, even on larger ingredients. It’s the kind of knife that shines when you’ve got volume to get through — brisket, melons, cabbage, big roasts — without feeling clumsy or overbuilt.
The tapered spine keeps it surprisingly light and responsive for its size, while staying predictable and controlled on the board.
At 62 HRC (+/-1), it takes a wicked edge and holds it, but it’s also easy to sharpen — making it ideal for anyone getting into carbon steel for the first time, or for enthusiasts who want real performance without breaking the bank.
Rustic, honest, and seriously capable, the Kokugei 240mm Gyuto doesn’t try to be flashy. It just powers through prep and keeps going.
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #1
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Ebony
Blade Length: 240mm
Heel Height: 53mm
Spine Thickness: 3.50mm (Tapered)
Weight: 248g
Part of the Kokugei series, this 240mm Gyuto is built for serious prep and big board work. Hand-forged in Japan, it features a dark kurouchi finish and a san-mai construction, wrapping a hard Aogami Blue #1 core in softer cladding for the perfect balance of sharpness, stability, and durability.
The longer 240mm edge gives you long, clean slicing strokes on proteins and vegetables, while the gentle belly works great for rocking and push-cutting. The fine, extended tip makes detail work and precision cuts feel effortless, even on larger ingredients. It’s the kind of knife that shines when you’ve got volume to get through — brisket, melons, cabbage, big roasts — without feeling clumsy or overbuilt.
The tapered spine keeps it surprisingly light and responsive for its size, while staying predictable and controlled on the board.
At 62 HRC (+/-1), it takes a wicked edge and holds it, but it’s also easy to sharpen — making it ideal for anyone getting into carbon steel for the first time, or for enthusiasts who want real performance without breaking the bank.
Rustic, honest, and seriously capable, the Kokugei 240mm Gyuto doesn’t try to be flashy. It just powers through prep and keeps going.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #1
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Ebony
Blade Length: 240mm
Heel Height: 53mm
Spine Thickness: 3.50mm (Tapered)
Weight: 248g
Part of the Kokugei series, this 240mm Gyuto is built for serious prep and big board work. Hand-forged in Japan, it features a dark kurouchi finish and a san-mai construction, wrapping a hard Aogami Blue #1 core in softer cladding for the perfect balance of sharpness, stability, and durability.
The longer 240mm edge gives you long, clean slicing strokes on proteins and vegetables, while the gentle belly works great for rocking and push-cutting. The fine, extended tip makes detail work and precision cuts feel effortless, even on larger ingredients. It’s the kind of knife that shines when you’ve got volume to get through — brisket, melons, cabbage, big roasts — without feeling clumsy or overbuilt.
The tapered spine keeps it surprisingly light and responsive for its size, while staying predictable and controlled on the board.
At 62 HRC (+/-1), it takes a wicked edge and holds it, but it’s also easy to sharpen — making it ideal for anyone getting into carbon steel for the first time, or for enthusiasts who want real performance without breaking the bank.
Rustic, honest, and seriously capable, the Kokugei 240mm Gyuto doesn’t try to be flashy. It just powers through prep and keeps going.
