This review covers the Kurosaki Megumi 240mm gyuto included in the platinum member pass around. The product page can be seen here: http://www.chefknivestogo.com/kumegy24.html
Once again, thanks to Mark for making these knives available to the forum for review.
Disclaimer: this review is based on a single meal prep for a home user so please take this with a grain of salt. Since the itinerary for this pass around gives me five days with five knives I hope to dedicate one night to each knife. Accordingly edge retention and edge taking is outside the scope of this review.
Steve has been trumpeting the Kurosaki Megumi as the stainless alternative to the Anryu Hammered line of knives and I fully agree with that characterization. Since the Anryu is one of my favorite knives it follows that the Kurosaki would be a lot of fun too...it was
Performance wise the Kurosaki is a high performing middle weight gyuto. The grind performs extremely well. Food separates well with minimal wedging or sticking. Balance in hand is very good though the balance point in this sample is further forward than my Anryu giving the knife a slightly heavier feel despite being the lighter of the two.
Since I am not sharpening these knives I cannot attest to the edge that these are capable of taking, but the edge that came on the knife while good, was the least impressive of the four knives I have sampled from the pass around to this point. Since grind is every bit as important to a knife's performance as the keenness of the edge, this was only an academic observation. Practical performance remained very good.
Aesthetically the Kurosaki is very attractive with a very high level of fit and finish. The cladding is hammered damascus. The damascus layers are only exposed by the grind so the hammering is at the top of the blade, the damascus on the "blade road", and the core steel at the edge. While each individual component is very attractive, and the knife on the whole is nice looking, to my eye the affect was a bit on the busy side.
The profile is very similar to the Anryu. The two knives have virtually identical spine profiles while the edge of the Kurosaki has a subtly rounder belly. The heel of the knife has an exaggerated curvature that wraps under the machi. The sharpened heel looks aggressive alleviating the age old perception of the kitchen being an emasculating place.
Overall the Kurosaki is a very good knife. For my personal preferences, I think this is the pass around knife I would be most inclined to buy for myself. That said, given the choice I would prefer the Anryu over the Kutasaki. The Anryu has a bit more subtle and tasteful aesthetic, IMHO, and I am more inclined to trust the edge taking and holding of Blue #2 over VG10. But if you need a satinless Anryu, or if you are just tired of waiting for the Anryu to come into stock...
Kurosaki and Anryu, Kurosaki is on top:
Finish on the Kurosaki and Anryu, Kurosaki is on top:
Choil shots of the Kurosaki and Anryu, Kurosaki is on the left:
I don't plan to use this knife again but I think I may do an additional entry on it later in the week. This knife begs comparison with a few other knives...we'll see if I have time.