Discussion in 'The Kitchen Knife' started by Keith Sinclair, Nov 23, 2018.
Kochi 240mm Kurouchi Stainless clad gyuto back in stock. Snooze ya lose.
Are these the same steel as the regular kurouchi?
Ooh. Those are great.
White 2 vs v2 if I recall. I’ve had 240mm gyutos in both flavors, kept the stainless because it was a little thicker and heavier. The steel doesn’t seem quite as “crisp” on the stones, maybe? but it gets crazy sharp with just as little effort and holds it pretty well for a guy who uses his mostly at home most nights of the week. I’ve used it for a couple 8-hour sausage-prepping shifts at a butcher shop with no need for even a touch-up too.
Thanks! Grabbed the iron clad version. Been waiting for the 240s to be restocked.
Kochi S-grind doing work @ 9:37
Just picked up 240 Kurouchi, can't wait to test out the food release
Which is which?
stainless clad is white #2 in the core, carbon clad kurouchi is v2, and migaki is blue #2
The stainless KU is tough and looks great. Some knives have little better edge retention and release but not bad in the Kochi.
Falling through food, tall heel blade geometry, and ease of sharpening it has in spades.
Not to mention one of the very best handles for a pro kitchen.
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