Yu Kurosaki Gekko VG-XEOS Gyuto 210mm
Tax excluded. Free US shipping on orders over $99.
180-day returns on eligible unused items. Free prepaid label. Return details.
Free US standard shipping over $99. Normally fulfilled within 2 business days. Delivery details.
Every order insured. We handle shipping claims.
Overview
The Yu Kurosaki Gekko VG-XEOS Gyuto 210mm is a stainless Japanese chef knife made in Echizen, Fukui. Its thin blade and pointed tip suit everyday slicing, vegetable prep, and trimming boneless proteins. The Gekko finish pairs a softly textured upper blade with a brighter blade road and a visible cladding line.
Choose Oak Octagon for the complete knife shown in the main photos, fitted with an octagonal oak wa handle. The No Handle option is a finished blade for a custom handle installation; it requires a handle before use. Select your preferred option above to see its price and availability.
A VG-XEOS stainless core sits between stainless cladding layers. The 210mm size offers useful cutting length without the reach of a larger gyuto, while the double-bevel edge suits both right- and left-handed cooks. Use controlled cuts and a knife-friendly board to protect the thin edge.
Common Questions
Q: Does this Gekko gyuto come with a handle?
A: The Oak Octagon option includes the installed oak handle. The No Handle option is blade-only. For a custom build, explore our custom wa handles and contact the Tokushu Knife team about fit and installation.
Q: Is VG-XEOS stainless?
A: Yes. This knife has a VG-XEOS stainless core and stainless cladding. Hand wash and dry promptly after use, and avoid soaking or the dishwasher.
Q: Is this a good everyday chef knife?
A: The 210mm gyuto handles vegetables, fruit, and boneless meat or fish. Its thin edge benefits from careful technique: avoid bones, frozen food, twisting in a cut, and scraping the edge sideways.
Q: How should I maintain the edge?
A: Use a wood or Hasegawa cutting board, protect the edge during storage, and sharpen on suitable whetstones when needed. Gentle stropping on our leather strop can help maintain the edge between sharpening sessions.
Specifications
- Blacksmith: Yu Kurosaki
- Knife Type: Gyuto / Japanese chef knife
- Core Steel: VG-XEOS stainless steel
- Cladding Type: Stainless san-mai
- Blade Length: 210mm nominal; examples measure approximately 210–215mm
- Blade Height: Approximately 49mm
- Overall Length: Approximately 360mm with oak handle
- Spine Thickness at Heel: Approximately 2.0–2.4mm
- Weight: Approximately 152–157g with oak handle
- Handle Options: Octagonal oak wa handle, or No Handle (blade-only)
- Hardness: Approximately 61–62 HRC
- Edge Grind: Double bevel, 50/50
- Origin: Echizen, Fukui, Japan
Measurements are references for the oak-handled version and vary between handmade knives. Blade-only weight and overall length differ.
Shipping, returns and order protection
US shipping: Free on orders over $99. Orders are normally fulfilled within 2 business days, and UPS Ground transit is typically 1–5 business days after fulfillment. Custom handle installation or sharpening may add 1–2 business days.
Returns: Eligible purchases may be returned within 180 days with a free prepaid return label. Knives sharpened by Tokushu Knife or fitted with a custom handle remain eligible if they are otherwise new, unused, undamaged, and returned in their original packaging with all included components. The same refund terms apply.
Order protection: Every order is insured. If a package is lost or damaged, contact us at Tony@TokushuKnife.com and we will handle the claim.
Outside the US: Supported international orders from TokushuKnife.com typically ship via FedEx Delivered Duty Paid (DDP). Tokushu Knife pays all applicable import duties and taxes on the customer's behalf. Customers are not responsible for paying duties or taxes. Available destinations, shipping charges and delivery estimates are shown at checkout. Customers may also shop at TokushuKnife.eu for regional inventory and options.
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Steel, Construction and Care
Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.
