Please read our message regarding changes regarding tariff impacts.

or
Home | Japanese Kitchen Knives | Rolin Knives 175mm Small Chef 52100 Kurouchi Eucalyptus

Rolin Knives 175mm Small Chef 52100 Kurouchi Eucalyptus

$365.00
$365.00
Sold Out

Shipping calculated at checkout.
READ IMPORTANT DELIVERY OPTION INFORMATION

Hand forged mono steel gyuto made from 52100 carbon steel. Features a wide flat grind with a medium-thin edge and strong distal taper that allows for a precise and smooth cutting action with a substantial feel. The octagonal handle is made from stabilized eucalyptus heartwood with a micarta ferrule. 

We have developed a great relationship with Nick and this knife is a result of many conversations about being able to bring high-quality hand forging to a wider crowd. Nick has found an efficient way to meet his standards while maintaining his wildly impressive attention to detail. 

To add to the San Francisco origins, we wanted to feature a handle material that folks in the Bay Area are very familiar with, the non-native and rampant Eucalyptus. It's a more difficult wood to work with but it's circular grain patterning and deep red hue has made for a handsome handle.

While it may not be as dazzling as some of his other pieces, the top-notch heat treatment, forging, grinding and strong distal tapering that we have grown accustomed to is all here.



About This Knife

All-around Use

Can handle almost any kitchen task.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 175mm
Total Length: 304mm
Edge Length: 176mm
Heel Height: 43mm
Spine Thickness: 2.1mm
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: 52100
Steel Hardness (HRC): 62-63
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Eucalyptus

  • This is a reactive carbon steel knife.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Use only on a quality wooden cutting board.
  • Do not use on hard surfaces like bamboo or plates.
  • Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



52100

Carbon (C): 0.95–1.10% | Chromium (Cr): 1.3–1.6% | Manganese (Mn): 0.25–0.45% | Silicon (Si): 0.15–0.35%

52100 is a bearing steel famed for fine carbides, great edge stability, and strong toughness for a high‑carbon alloy. Typically ~60–63 HRC in knives, it sharpens easily, takes a crisp edge, and excels in kitchen and field knives with basic care.



About Rolin Knives


Rolin Knives is the work of Nick Rolin, an independent American bladesmith working in San Francisco. He's known for his complexly ground high-performance kitchen knives. Working in small batches, Nick forges or laminates his own steels and carefully heat-treats, grinds, and finishes each blade himself. His knives are appreciated for their laser-like cutting ability, clean finishes, and sculpted wa-style handles. With a strong Japanese influence and an uncompromising attention to geometry and balance, Rolin Knives offer professional-level performance for cooks who value handcrafted precision.

See All Rolin Knives