Yu Kurosaki
Yu Kurosaki "Gekko" HAP40 165mm Bunka
$299.00
Pickup currently unavailable
This Bunka from Yu Kurosaki is crafted with HAP-40 core steel, heat-treated to a whopping 64-66 HRC. Unlike other knives made by Yu Kurosaki, the knives in the "Gekko" (literally translated as "Moonlight") series feature a plain, sophisticated brushed finish. Beautifully ground and extremely thin behind the edge, the cutting performance of this knife is simple sensational.
Spec:
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Bunka
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): HAP-40
- Jigane (Cladding): Stainless Steel
- Hardness: 64-66 HRC
- Hand-sharpened
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.1mm
- Middle: 2.0mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Teak
- Kuchiwa: Black Buffalo Horn
- Length: 128mm
- Overall Length: 313mm
- Weight: 123g (4.34oz)
- Engraved Mark: In Japanese Kanji "Yu Kurosaki" (黒崎優)
About Yu Kurosaki 黒崎 優
A young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.