Yu Kurosaki
Yu Kurosaki "Kokusenei" Aogami Super 170mm Bunka
Price:
$7,915.00
Master Kurosaki has advanced his "Senko-Ei" series by introducing the "Kokusenei," meaning "Black Sparkle." This Kurouchi version retains all the qualities of the original Senko-Ei but features Aogami Super steel at its core. It's an excellent choice for those who appreciate Yu Kurosaki's craftsmanship and grinding but prefer carbon steel over the original R2/SG2 steel.
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): Aogami Super
- Jigane (Cladding): Stainless Steel
- Hardness: 63-64 HRC
- Hand-sharpened
- Blade Finishes:
- Signature Tsuchime (Hammered)
- Kurouchi
- Blade Length: 170mm (6.7")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 1.8mm
- Middle: 1.8mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Teak
- Kuchiwa: Black Buffalo Horn
- Length: 127mm
- Overall Length: 313mm
- Weight: 119g (4.20oz)
- Engraved Mark: In Japanese Kanji "Kurosaki Yu" (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:
Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. 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.