Kurosaki Gekko VG XEOS Nakiri 165mm

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The Gekko is a series of knives forged by Master Yu Kurosaki that shines just like its name "Moonlight". These blades look plain and simple from afar, but they will reveal their beauty when examined up close: the bevel is finished with a uniform high grit Migaki finish, where the rest of the blade has a dotted yet polished texture. This finish soften the light, but it is not as rough as a Nashiji finish. Subtle, elegant and poetic, it wouldn't be hard for someone to relate this look to the bright moon in the sky when examine Gekko under a spotlight.

The Gekko series can also be identified by the curving-down neck in front of the handle, a design feature that have been experimented by Kurosaki on previous models but much prominent on the Gekko seire. The signature sharp Kiritsuke tip(K-tip) replaces the typical tip on most profiles, gives this serie a more aggressive look.

The "New" Gekko receives a steel change to the old Gekko, the HAP40 core steel is now replaced by VG XEOS by Takefu Steel. The typical hardness of Kurosaki's HAP40 knives would be around 63-65 HRC, and the number on the newer VG XEOS would be 62-63 HRC. In exchange to the hardness, the New Gekko gains a much higher corrosion resistance, turning the semi-stainless Gekko to stainless. This makes owning this unique blade much easier for those who want spend more time cutting and less time wiping.

Pros Cons
  • Excellent performance
  • Great for professionals
  • Easy to look after
  • A little bit brittle

 

Detailed Specifications

Line Kurosaki New Gekko
Profile Nakiri
Bevel Type Double Bevel
Weight 168 g        5.93 oz
Edge Length 157 mm   .6.18 inch
Heel Height 53 mm     .2.09 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 2.0 mm     0.08 inch
Steel VG XEOS | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 63
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
Region Takefu
Best for
  • Pro chefs
  • Enthusiasts

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.

Most of our products are handmade in Japan, and sometimes the one that you receive maybe slightly different to the photo. This is very common and in no way it will affect the performance of the product.

If you have any questions or concerns, please do feel free to let us know.

AUTHENTIC JAPAN

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Kakumei and its sister shop Knives and Stones has been in the Japanese homeware industry for almost 10 years. We have suppliers all over Japan: from Nigara Hamono in Aomori to the Satsuma Kirko Kagoshima.

We work hard to bring you some of the most trendy

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