Yu Kurosaki Aogami #2 Mirror 330mm Yanagiba with Ebony Triple-Ginmaki Handle

Yu Kurosaki eventually extends his production to Yanagiba. In contrast to the other work of him, this knife does not have a fancy Tsuchime (hammered finish). Instead, it goes with a clean mirror finishing for this willow leaf knife. Built with Aogami #2, a reliable companion for filleting and cutting.

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Yu Kurosaki
• Craftsman: Yu Kurosaki
  
• Knife Type: Yanagiba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
  
• Hagane (Core Steel): Aogami #2 (Blue #2)
• Jigane (Cladding): Soft Iron
  
• Hardness: 61-63 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Kyomen (Mirror) Like
• Kasumi Polish
• Blade Length: 330mm (13")
• Blade Height (at heel): 37mm
• Spine Thickness
• Above heel: 3.9mm
• Middle: 3.4mm
• Handle
• Premium Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
  
• Kuchiwa / Tsukajiri: Black Buffalo Horn
• Ginmaki: Nickel Silver (x3)
• Length: 154mm
• Overall Length: 496mm
• Weight: 311g (10.97oz)

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:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. 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.