{"title":"Kurosaki Syousin Chiku AS","description":"\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eForged by Master Kurosaki, perfected by Knives and Stones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e* Syousin Chiku Kurochi: Standard KU version, Aogami Super core with stainless clad.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e* Syousin Chiku Migaki: Polished version, with rounded spine, choil and a custom K\u0026amp;S handle. \u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"kurosaki-senko-ei-sg2-bunka-170mm-copy","title":"Kurosaki Kokusen Ei Aogami Super K tip Bunka 170mm Ebony Handle","description":"\u003cp\u003eThe Kurosaki Kokusen Ei Aogami Super K-tip Bunka 170mm is a double-bevel general-purpose knife best fit for professional chefs and enthusiasts seeking precise vegetable and meat preparation. Forged by Yu Kurosaki in Takefu, this blade features an Aogami Super carbon steel core with stainless cladding in san-mai construction. The 170mm edge length and distinctive reverse tanto tip profile facilitate slicing, dicing, and intricate julienning tasks, while the straighter edge supports efficient chopping. This model belongs to the Kokusen line, presenting a kurouchi tsuchime surface finish that reflects Kurosaki’s signature hammered aesthetic and thin geometry.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC hardness, providing high edge retention and sharpness through added tungsten and vanadium content. Despite the stainless cladding, the exposed carbon core requires drying after use to prevent oxidation. The blade measures 1.8mm at the heel and spine mid-point, tapering to 1.0mm at the tip, and weighs 140g. An octagonal ebony handle provides a tapered grip with minimalist geometry suited to extended prep work. This combination of thin behind-the-edge geometry and reactive carbon steel suits users who prioritise cutting performance and are comfortable maintaining high-carbon blades.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":46426627473629,"sku":"KS-ASKS-BK170","price":345.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/KurosakiKokuseneiAogamiSuperKtipBunka170mmEbonyHandlea.jpg?v=1747103174"},{"product_id":"kurosaki-kokusen-ei-aogami-super-k-tip-gyuto-210mm-ebony-handle","title":"Kurosaki Kokusen Ei Aogami Super K tip Gyuto 210mm Ebony Handle","description":"\u003cp\u003eThe Kurosaki Kokusen Ei Aogami Super K-tip Gyuto 210mm is a double-bevel chef’s knife featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts requiring precise tip control. This K-tip profile pairs the general-purpose body of a gyuto with an angled kiritsuke-style point and flatter edge geometry optimised for push-cutting, long slicing strokes, and detailed scoring work. The blade features a kurouchi tsuchime finish and measures 217mm in edge length with a spine thickness of 2.1mm at the heel tapering to 1.0mm at the tip.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC hardness through high carbon and tungsten content with added vanadium for toughness and chromium for rust resistance within this carbon steel composition. The stainless clad san-mai construction protects the reactive core while maintaining thin geometry behind the edge. Weighing 168g with a 49mm heel height, this knife balances cutting performance with manageable weight. The octagonal ebony handle provides a tapered geometric grip crafted from durable dark wood. Yu Kurosaki produces this Kokusen line in Takefu as the Aogami Super alternative to his Senko series, combining traditional craftsmanship with modern design elements.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":46426670268637,"sku":"KS-ASKS-GY210","price":439.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/KurosakiKokuseneiAogamiSuperKtipBunka170mmEbonyHandlea_e65421e6-916f-4775-9f54-0982c1d99c7f.jpg?v=1747104647"},{"product_id":"kurosaki-kokusen-ei-as-sujihiki-240mm-aogami-super-ebony","title":"Kurosaki Kokusen Ei AS Sujihiki 240mm Aogami Super Ebony","description":"\u003cp\u003eThe Kurosaki Kokusen Ei AS Sujihiki 240mm is a double-bevel slicer featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts requiring precise protein carving. This 240mm blade measures 243mm in edge length with a heel height of 39mm, weighing 171g to provide balanced agility during extended slicing tasks. The thin geometry behind the edge reduces surface contact with soft proteins, minimising friction when portioning large cuts of meat or slicing terrines.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC hardness through high carbon and tungsten content with added vanadium for toughness, delivering exceptional sharpness and edge retention within this stainless-clad san-mai build. The kurouchi tsuchime surface finish pairs with the reactive carbon core that requires drying after use to prevent rust. An octagonal ebony handle offers a tapered grip and minimalist profile, complementing the blade's functional design. Yu Kurosaki forged this knife in Takefu, applying his signature thin geometry and artistic hammered pattern to create a tool defined by extreme cutting performance.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":46629974016221,"sku":"KS-ASKS-SJ240","price":419.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_3932.jpg?v=1775799285"},{"product_id":"kurosaki-kokusen-ei-as-sujihiki-270mm-aogami-super-ebony","title":"Kurosaki Kokusen Ei AS Sujihiki 270mm Aogami Super Ebony","description":"\u003cp\u003eThe Kurosaki Kokusen Ei Sujihiki 270mm is a stainless-clad Aogami Super slicer best fit for professional chefs and enthusiasts requiring a long blade for protein carving. This double-bevel knife features a 270mm edge length with thin geometry behind the edge, measuring 2.1mm at the heel and tapering to 0.8mm at the tip. The slim profile reduces surface contact during slicing tasks, making it suitable for portioning large cuts of meat or preparing terrines with reduced friction.\u003c\/p\u003e\u003cp\u003eAogami Super carbon steel core achieves 62-65 HRC hardness and offers high edge retention through added tungsten and vanadium. While the stainless cladding protects the blade body, the exposed carbon edge requires drying after use to prevent oxidation. The kurouchi tsuchime finish provides a textured surface that aids food release. Weighing 196g, this sujihiki pairs with an octagonal ebony handle that features a subtle taper for grip comfort. Yu Kurosaki forged this blade in Takefu, combining extreme performance characteristics with his signature hammered aesthetic within the Kokusen Ei line.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":46629980209373,"sku":"KS-ASKS-SJ270","price":439.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_3919.jpg?v=1775799398"},{"product_id":"kurosaki-kokusen-as-santoku-170mm","title":"Kurosaki Kokusen AS Santoku 170mm - Ivory Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen AS Santoku 170mm is a double-bevel general-purpose knife featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts seeking thin geometry. This 170mm blade measures 47mm at the heel with spine thicknesses of 1.8mm at the heel and mid-blade, tapering to 1.2mm at the tip. The Kurouchi Tsuchime surface finish provides a distinct textured aesthetic while the stainless cladding protects the reactive carbon steel core from corrosion during daily use.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC hardness through higher carbon and tungsten content plus vanadium additions, delivering extended edge retention and toughness in a carbon steel that requires drying after use. The santoku profile suits slicing, dicing, and mincing tasks with a controllable chopping motion and less aggressive tip geometry. Weighing 150g, this knife pairs with an octagonal ebony WA handle featuring an ivory ferrule for a traditional Japanese grip. Yu Kurosaki forged this blade in Takefu using his signature thin grinding approach, combining extreme cutting performance with artistic hammer patterns in the Kokusen line.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47045327225053,"sku":"KS-ASKS-SA170-IF","price":359.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1239.jpg?v=1770963016"},{"product_id":"kurosaki-kokusen-as-santoku-170mm-gold-ferrule","title":"Kurosaki Kokusen AS Santoku 170mm - Gold Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen AS Santoku 170mm is a double-bevel general-purpose knife featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts seeking thin geometry. This 170mm blade measures 47mm at the heel with spine thicknesses of 1.8mm at the heel and mid-section, tapering to 1.2mm at the tip, and weighs 150g. The Santoku profile suits slicing, dicing, and mincing tasks, offering a controllable chopping experience with a less aggressive tip shape.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC hardness and provides high edge retention through increased carbon and tungsten content, while added vanadium improves toughness. The stainless clad san-mai construction wraps the reactive carbon core, though the exposed edge requires drying after use to prevent rust. Yu Kurosaki applies a Kurouchi Tsuchime surface finish to this blade, combining traditional hammer marks with a dark kurouchi texture. The octagonal ebony WA handle features a gold ferrule and subtle taper, providing a geometric grip that balances the thin blade geometry for precise cutting control.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47322104430813,"sku":"KS-ASKS-SA170-GLD","price":359.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/KurosakiKokusenASSantoku170mm-GoldFerrulea.jpg?v=1769661377"},{"product_id":"kurosaki-kokusen-as-santoku-170mm-curly-maple","title":"Kurosaki Kokusen AS Santoku 170mm - Curly Maple","description":"\u003cp\u003eThe Kurosaki Kokusen AS Santoku 170mm is a double-bevel general-purpose knife featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts seeking thin geometry. This 170mm blade features a Kurouchi Tsuchime surface finish and measures 1.8mm at the spine heel, tapering to 1.2mm at the tip with a weight of 150g. The Santoku profile suits slicing, dicing, and mincing tasks, offering a controllable chopping experience distinct from longer gyuto profiles.\u003c\/p\u003e\u003cp\u003eAogami Super steel provides high hardness between 62 and 65 HRC, delivering sharpness and edge retention through increased carbon and tungsten content with added vanadium for toughness. While the stainless cladding protects the blade body, the exposed carbon steel edge requires immediate drying after use to prevent oxidation. The knife pairs this performance-oriented blade with an octagonal ebony handle that features a subtle taper for functional grip. Yu Kurosaki produces this Kokusen line in Takefu, combining artistic hammered finishes with thin behind-the-edge geometry designed for cutting performance.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47322189594845,"sku":"KS-ASKS-SA170-CM","price":359.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/KurosakiKokusenASSantoku170mm-CurlyMaplea_152133f4-6c7f-458b-a61a-9591eec6300b.jpg?v=1769661751"},{"product_id":"kurosaki-kokusen-as-petty-130mm-turquoise","title":"Kurosaki Kokusen Ei AS Petty 130mm - Turquoise Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen Ei AS Petty 130mm is a double-bevel utility knife with an Aogami Super core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts performing precision peeling, trimming, and detail work. This 130mm blade features a kurouchi tsuchime finish and measures 1.8mm at the heel, tapering to 1.2mm at the tip with a weight of 73g. The profile suits in-hand tasks and general purpose cutting where a slim geometry supports intricate control.\u003c\/p\u003e\u003cp\u003eAogami Super carbon steel provides high hardness between 62 and 65 HRC, offering edge retention and sharpness that responds well to sharpening. As a carbon steel core within stainless cladding, the blade requires drying after use to prevent rust on the exposed edge. The octagonal WA handle includes a turquoise ferrule and pairs with the thin behind-the-edge geometry to facilitate detailed manipulation. Yu Kurosaki produces this knife in Takefu, applying his signature hammered texture and thin grinding philosophy to create a tool focused on cutting performance for small-scale kitchen tasks.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396786995421,"sku":"KS-ASKS-PT130-TQ","price":369.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1227.jpg?v=1770954630"},{"product_id":"kurosaki-kokusen-as-bunka-170mm-turquoise","title":"Kurosaki Kokusen Ei AS Bunka 170mm  - Turquoise Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen Ei AS Bunka 170mm is a double-bevel santoku knife featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts seeking thin geometry. Forged by Yu Kurosaki in Takefu, this 170mm blade measures 47mm at the heel with spine thicknesses of 1.8mm at the heel and mid-section, tapering to 1.1mm at the tip. The profile suits general-purpose slicing, dicing, and mincing tasks, offering a controllable chopping experience distinct from more aggressive gyuto shapes.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC through high carbon and tungsten content with added vanadium for toughness. This carbon core requires drying after use despite the stainless cladding, delivering sharpness and edge retention valued by experienced users. The kurouchi tsuchime finish displays Kurosaki’s signature hammered texture across the blade surface. Weighing 138g, the knife pairs with an octagonal wa handle featuring a turquoise ferrule. Thin behind the edge geometry supports precise cutting performance, while the san-mai build provides structural support to the hard carbon core during daily kitchen work.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396798628061,"sku":"KS-ASKS-BK170-TQ","price":399.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1263.jpg?v=1770955411"},{"product_id":"kurosaki-kokusen-as-nakiri-170mm-turquoise","title":"Kurosaki Kokusen Ei AS Nakiri 170mm - Turquoise Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen Ei AS Nakiri 170mm is a double-bevel Japanese vegetable knife featuring an Aogami Super core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts requiring precise push cuts. This 170mm blade measures 52mm at the heel with a consistent 1.9mm spine thickness and weighs 171g. The flat edge profile facilitates full contact with the chopping board during straight downward motions, producing clean cuts through vegetables without rocking. Yu Kurosaki forged this piece in Takefu as part of the Kokusen line, applying a Kurouchi Tsuchime surface finish that distinguishes the Ei series within his broader portfolio.\u003c\/p\u003e\u003cp\u003eAogami Super carbon steel forms the cutting edge, offering high hardness between 62 and 65 HRC alongside added vanadium for toughness. While the stainless cladding protects the blade body, the exposed carbon edge requires drying after use to prevent oxidation. The thin geometry behind the edge supports the maker's focus on extreme cutting performance. An octagonal WA handle with a turquoise ferrule pairs with the blade, providing a traditional grip suited to the nakiri profile. This configuration serves as a dedicated vegetable preparation tool where the rounded tip offers operational safety during repetitive chopping tasks.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396822286557,"sku":"KS-ASKS-NKR170-TQ","price":389.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1277.jpg?v=1770958839"},{"product_id":"kurosaki-kokusen-ei-aogami-super-k-tip-gyuto-210mm-turquoise","title":"Kurosaki Kokusen Ei AS K tip Gyuto 210mm - Turquoise Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen Ei AS K-tip Gyuto 210mm is a double-bevel chef’s knife featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts requiring precise tip work. This K-tip profile pairs the general-purpose body of a gyuto with an angled kiritsuke-style point and flatter edge geometry optimised for push-cutting and long slicing strokes. The sharply defined tip facilitates scoring, detailing, and picking tasks while maintaining versatility as a primary kitchen tool.\u003c\/p\u003e\u003cp\u003eAogami Super steel measures 62-65 HRC and features high carbon and tungsten content with added vanadium for toughness and edge retention. The blade has a kurouchi tsuchime surface finish and thin geometry behind the edge. As a reactive carbon steel core, this knife requires immediate drying after use to prevent oxidation despite the stainless cladding. The octagonal WA handle includes a turquoise ferrule and contributes to a total weight of 165g. Spine thickness measures 2.0mm at the heel, tapering to 1.0mm at the tip across the 215mm edge length.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396871274717,"sku":"KS-ASKS-GY210-TQ","price":459.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1291.jpg?v=1770960529"},{"product_id":"kurosaki-kokusen-ei-aogami-super-k-tip-gyuto-240mm-turquoise-white-ferrule","title":"Kurosaki Kokusen Ei Aogami Super K tip Gyuto 240mm Turquoise White Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen Ei Aogami Super K-tip Gyuto 240mm is a double-bevel chef knife best fit for professional chefs and enthusiasts requiring precise tip work. Forged by Yu Kurosaki in Takefu, this blade features an Aogami Super carbon steel core with stainless san-mai cladding and a kurouchi tsuchime surface finish. The K-tip profile pairs a standard gyuto body with an angled kiritsuke-style point and flatter edge geometry, optimising the knife for push-cutting, long slicing strokes, and detailed scoring tasks.\u003c\/p\u003e\u003cp\u003eAogami Super steel measures 62-65 HRC and contains high carbon and tungsten content with added vanadium for toughness. This composition supports exceptional sharpness and edge retention while resisting chipping. The blade is thin behind the edge and weighs 221g with a spine thickness of 2.0mm at the heel tapering to 1.0mm at the tip. An octagonal WA handle with a turquoise white ferrule provides a distinct grip. As a carbon steel knife, the exposed core requires drying after use to prevent oxidation.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396883136733,"sku":"KS-ASKS-GY240-TQWF","price":599.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1305.jpg?v=1770961026"},{"product_id":"kurosaki-kokusen-ei-as-sujihiki-240mm-aogami-super-turquoise","title":"Kurosaki Kokusen Ei AS Sujihiki 240mm - Turquoise Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen Ei AS Sujihiki 240mm is a double-bevel slicer featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts requiring precise protein carving. This 240mm blade measures 247mm in edge length with a heel height of 38mm, weighing 156g. The spine measures 2.1mm at the heel, 2.0mm at mid, and tapers to 0.8mm at the tip, providing thin geometry behind the edge that reduces friction during long slicing strokes.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC hardness and offers high edge retention through added tungsten and vanadium, while the stainless cladding protects the reactive carbon core from oxidation. The blade features a Kurouchi Tsuchime surface finish and pairs with an octagonal ebony WA handle accented by a turquoise ferrule. Designed for general slicing tasks, this Sujihiki profile suits portioning large proteins and slicing terrines with minimal surface contact. Yu Kurosaki forged this knife in Takefu as part of his Kokusen line, combining artistic hammered textures with performance-oriented thin geometry.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396885070045,"sku":"KS-ASKS-SJ240-TQ","price":459.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1317.jpg?v=1770961446"},{"product_id":"kurosaki-kokusen-ei-aogami-super-k-tip-gyuto-270mm-turquoise-white-ferrule-copy","title":"Kurosaki Kokusen Ei Aogami Super K tip Gyuto 270mm Turquoise White Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen Ei Aogami Super K-tip Gyuto 270mm is a double-bevel chef's knife best fit for professional chefs and enthusiasts requiring precise tip-led cutting with an Aogami Super carbon steel core. This 270mm blade features san-mai stainless clad construction with a kurouchi tsuchime surface finish and measures 2.0mm at the heel, tapering to 1.0mm at the tip. The K-tip profile combines a clipped point for scoring and detailing with a flatter edge optimised for push-cutting and long slicing strokes, distinguishing it from single-bevel kiritsuke knives.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC hardness through high carbon and tungsten content with added vanadium for toughness. While the stainless cladding protects the blade body, the exposed carbon steel edge requires immediate drying after use to prevent oxidation. The knife weighs 241g and features an octagonal wa handle with a turquoise white ferrule. Yu Kurosaki produces this Kokusen line in Takefu, combining thin geometry behind the edge with artistic hammer finishes that reflect his philosophy of aiming for ultimate cutting performance.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396888576221,"sku":"KS-ASKS-GY270-TQWF","price":649.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1331.jpg?v=1770962024"},{"product_id":"kurosaki-kokusen-ei-aogami-super-k-tip-gyuto-270mm-turquoise-white-ferrule-copy-1","title":"Kurosaki Kokusen Ei Aogami Super K tip Gyuto 270mm Gold Ferrule","description":"\u003cp\u003eThe Kurosaki Kokusen Ei Aogami Super K-tip Gyuto 270mm is a double-bevel chef’s knife best fit for professional chefs and enthusiasts requiring precise tip-led cutting with an Aogami Super carbon steel core. This 270mm blade features san-mai stainless clad construction with a kurouchi tsuchime finish, measuring 2.0mm at the heel and tapering to 1.0mm at the tip while weighing 241g. The K-tip profile pairs a clipped point with a flatter edge optimised for push-cutting, scoring, and detailing tasks.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC through higher carbon and tungsten content plus added vanadium, delivering extended sharpness and toughness despite its reactive nature. Although stainless clad, the exposed carbon core requires immediate drying after use to prevent oxidation. The octagonal WA handle includes a gold ferrule and undisclosed materials crafted by the maker. Yu Kurosaki produces this Kokusen line in Takefu as the Aogami Super alternative within his portfolio, featuring thin geometry behind the edge that supports clean slicing strokes and deliberate precision work.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396898799837,"sku":"KS-ASKS-GY270-GF","price":569.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1344.jpg?v=1770962238"},{"product_id":"kurosaki-kokusen-ei-as-sujihiki-240mm-aogami-super-turquoise-copy","title":"Kurosaki Kokusen Ei AS Sujihiki 270mm Aogami Super Paddocak","description":"\u003cp\u003eThe Kurosaki Kokusen Ei Sujihiki 270mm is a double-bevel slicer featuring an Aogami Super carbon steel core and stainless clad san-mai construction, best fit for professional chefs and enthusiasts requiring precise protein carving. This 270mm blade measures 43mm at the heel with spine thicknesses of 2.0mm at the heel, 1.9mm at mid, and 0.8mm at the tip, weighing 161g. The slim profile reduces surface contact during slicing tasks to minimise friction against soft proteins, while the flat geometry suits portioning large cuts of meat or preparing terrines.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC through higher carbon and tungsten content plus added vanadium, providing edge retention and toughness within this reactive core. The stainless cladding protects the blade body while leaving the cutting edge exposed to oxidation, requiring immediate drying after use. Yu Kurosaki forged this knife in Takefu with a Kurouchi Tsuchime surface finish and thin geometry behind the edge. It features an octagonal WA handle crafted from undisclosed materials by the maker, pairing traditional craftsmanship with modern performance characteristics specific to the Kokusen Ei line.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47396899487965,"sku":"KS-ASKS-SJ270-PD","price":469.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_1356.jpg?v=1770962565"},{"product_id":"kurosaki-kokusen-ei-as-petty-130mm-ebony","title":"Kurosaki Kokusen Ei AS Petty 130mm - Ebony Handle","description":"\u003cp\u003eThe Kurosaki Kokusen Ei AS Petty 130mm is a double-bevel utility knife with an Aogami Super core and stainless clad construction, best fit for professional chefs and enthusiasts performing precision peeling, trimming, and detail work. This 130mm blade features a kurouchi tsuchime finish and measures 1.8mm at the heel, tapering to 1.2mm at the tip with a weight of 73g. The san-mai stainless clad structure protects the reactive carbon steel core while maintaining thin geometry behind the edge for detailed cutting tasks.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC hardness through high carbon and tungsten content with added vanadium for toughness. This carbon steel core offers exceptional sharpness and edge retention but requires immediate drying after use to prevent rust. The octagonal ebony handle provides a tapered grip that pairs with the slim petty profile for controlled in-hand manipulation. Yu Kurosaki forged this blade in Takefu using his signature thin geometry and artistic finishing techniques, resulting in a knife that balances extreme cutting performance with functional design for intricate kitchen preparation.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47775034310877,"sku":"KS-ASKS-PT130-EB","price":239.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_3907.jpg?v=1775798850"},{"product_id":"kurosaki-kokusen-ei-aogami-super-k-tip-gyuto-270mm-ebony","title":"Kurosaki Kokusen Ei Aogami Super K tip Gyuto 270mm Ebony Handle","description":"\u003cp\u003eThe Kurosaki Kokusen Ei Aogami Super K-tip Gyuto 270mm is a double-bevel chef knife with an angled kiritsuke tip, best fit for professional chefs and enthusiasts who prioritise precise push-cutting and detailed tip work. Forged by Yu Kurosaki in Takefu, this blade features an Aogami Super carbon steel core clad in stainless steel with a kurouchi tsuchime finish. The 270mm profile pairs the general-purpose body of a gyuto with a clipped point and flatter edge geometry optimised for clean slicing strokes and scoring tasks.\u003c\/p\u003e\u003cp\u003eAogami Super steel achieves 62-65 HRC through high carbon and tungsten content with added vanadium for toughness, delivering sharpness and edge retention within a sanmai stainless-clad construction that measures 2.0mm at the heel and tapers to 1.0mm at the tip. Weighing 241g, the knife features an octagonal ebony handle crafted by the maker. This K-tip gyuto serves as a distinct double-bevel tool separate from traditional single-bevel kiritsuke knives, rewarding users who employ deliberate, tip-led cutting techniques on a longer blade length.\u003c\/p\u003e","brand":"Kurosaki","offers":[{"title":"Default Title","offer_id":47775038111965,"sku":"KS-ASKS-GY270-EB","price":479.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/7227\/0217\/files\/DSC_3943.jpg?v=1775799541"}],"url":"https:\/\/www.knivesandstones.co.kr\/en\/collections\/kurosaki-syousin-chiku.oembed","provider":"Knives and Stones","version":"1.0","type":"link"}