Hatsukokoro Kurokaze Opinions?

[Gongoozler]

I’m considering picking up the 210mm Gyuto from this line and I’m wondering if anyone has any opinions on them. It’s available for $176 USD after some discount codes right now so it’s very tempting. I like the tall blade height and it’s also stainless clad carbon which is my preference.

I’m especially interested in hearing feedback on food release, wedging, and fragility (I’m looking for something a little more on the workhorse side as compared to my Tosaichi Shadow)

Thanks in advance!

 

[JoBone]

We (Sugi) carry the Deba, which are iron clad doubled bevel. I have have not used them, but I’ll give my impression on inspecting them.

Personally, I think those are a great knives for the price. The grind is nice, spine and edges are straight and the oob sharpness is good.

They have a nice thick spine with good taper. Sometimes cheaper knives have very little to no taper, so less steel to make up for the low cost. The Deba does not disappoint in that regard.

They are hand forged, not stamped or rolled. Many of the more affordable knives are not forged.

The main draw back is the fit and finish, they are a little crude.


Like I said, I’ve inspected the Deba, not Gyuto.

If I was going to compare, they cost less, but have less refinement than the Yuki with is a stainless clad W2.

About on par with Zakuri for f&f, which runs close to the same price but is iron-clad AS.

Pricier than Kyohei knives which are crude but effective and are iron clad aogami 2. He has a bit of a cult following with his low prices…

While not answering your question directly, I hope this helps.

 

[plantgainz]

We (Sugi) carry the Deba, which are iron clad doubled bevel. I have have not used them, but I’ll give my impression on inspecting them.

Personally, I think those are a great knives for the price. The grind is nice, spine and edges are straight and the oob sharpness is good.

They have a nice thick spine with good taper. Sometimes cheaper knives have very little to no taper, so less steel to make up for the low cost. The Deba does not disappoint in that regard.

They are hand forged, not stamped or rolled. Many of the more affordable knives are not forged.

The main draw back is the fit and finish, they are a little crude.


Like I said, I’ve inspected the Deba, not Gyuto.

If I was going to compare, they cost less, but have less refinement than the Yuki with is a stainless clad W2.

About on par with Zakuri for f&f, which runs close to the same price but is iron-clad AS.

Pricier than Kyohei knives which are crude but effective and are iron clad aogami 2. He has a bit of a cult following with his low prices…

While not answering your question directly, I hope this helps.

A bit of a cult is an understatement lol he's a hero
Jokes aside I don't have one but they look pretty solid for the price. I've just seen a lot of variance through pics on the net that made me think grinds are not so consistent but it could be a wrong impression.

 

[Gongoozler]

A bit of a cult is an understatement lol he's a hero
Jokes aside I don't have one but they look pretty solid for the price. I've just seen a lot of variance through pics on the net that made me think grinds are not so consistent but it could be a wrong impression.

I have a Shindo Enjin Santoku and I really dig it.

 

[aporigine]

I have a Shindo Enjin Santoku and I really dig it.

My Shindo 170 funayuki is the closest thing I have to the Knife of Sauron (one blade to rule them all, and in the aspic bind them). It would be my travel knife — with a light whetstone and some grease as its Sam and Pippin.

 

[Stevem627]

I have a 210 Kurokaze gyuto, and it is quite on par with my Wakui 240. Both are stainless clad and rounded choil and spine, and it is quite tall for a 210. It is a weighty workhorse style and exceptionally underpriced like the Wakui from CKTG was. Great value on the one I bought from Homebutcher. Stainless clad W2 is excellent for easy sharpening and it is fairly care free if you wipe it off while using it. It does cut wonderfully, but cracks a bit in carrots, but no wedging. Food separation is good, and it’s a great all around daily use knife. It is much taller than most 210 knives.

My Shindo 210 is not finished nearly as well, but I think this is a comparable yet different knife. My Shindo is a ridiculous knife for the money.

 

[Gongoozler]

I have a 210 Kurokaze gyuto, and it is quite on par with my Wakui 240. Both are stainless clad and rounded choil and spine, and it is quite tall for a 210. It is a weighty workhorse style and exceptionally underpriced like the Wakui from CKTG was. Great value on the one I bought from Homebutcher. Stainless clad W2 is excellent foe easy sharpening and it is fairly care free if you wipe it off while using it. It does cut wonderfully, but cracks a bit in carrots, but no wedging. Food separation is good, and it’s a great all around daily use knife. It is much taller than most 210 knives.

My Shindo 210 is not finished nearly as well, but I think this is a comparable yet different knife. My Shindo is a ridiculous knife for the money.

A tall, stainless clad workhorse Gyuto is the easiest way to sum up exactly what I’m looking for

 

[JoBone]

I decided to get a small batch of these to check them out.

Stainless clad workhorse is a good description. They have nice taper, looks very Sanjo like to me. The profiles and f&f vary from knife to knife with some scratches on the KU finish. They look a little medieval.

All and all, I think these are nice knives for the price.

Hopefully you can view the video
Kurokaze