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Xinguo RWL34 Kandokoro Kiritsuke Gyuto (Single Bevel)

Xinguo RWL34 Kandokoro Kiritsuke Gyuto (Single Bevel)

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Description
"Karasu" is a blade profile I designed back in 2018. Since its debut, it has consistently earned praise from professional chefs and experienced users alike. Now, it has evolved into its third generation. From the very beginning, the goal was simple. I wanted to create a gyuto that carries the precision and razor‑sharp feel of a yanagiba.

The blade follows traditional Japanese single bevel construction with uraoshi. Paired with an extremely thin edge geometry, this structure significantly reduces drag during cutting and allows food to release cleanly from the blade, delivering a cutting sensation close to that of a yanagiba. The tip features a bold Kandokoro‑style kiritsuke profile with a strengthened edge curvature, making draw cuts smoother and easier to control.

The latest version is crafted by the Xinguo team using monosteel Swedish RWL34 powder steel developed by Damasteel. This upgrade delivers exceptional edge retention, excellent toughness, and impressive corrosion resistance. Compared to the previous two generations in Ginsan with honkasumi construction, this marks a significant step forward in both performance and durability.

The finishing has also reached a higher level. A near‑flawless mirror polish enhances the overall presence of the blade. The choil and spine are carefully rounded to provide a smooth and comfortable grip.

Specification

Tip to Heel: 243mm
Tip to Machi: 261mm
Full Length: 400mm
Maximum Blade Height: 51mm
Spine Thickness: 3.0 > 2.6 mm
Weight: 210.3g
Origin: China
Bevel: Single
Steel: RWL34
Hardness: 61-62 HRC
Corrosion Resistance: Excellent
Handle: Ebony
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  • In-store pick up

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