Yu Kurosaki "Houou" VG10 Colored Damascus 170mm Bunka
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This Bunka is handcrafted by one of the most celebrated young knifemakers in Japan - Yu Kurosaki. The blade features a VG10 steel core, clad in stainless steel with colored Damascus finish that extends to the grind. Measuring just 1.8mm at heel and 1.6mm in the middle of the blade, the blade is a true laser. The beautiful edge geometry and distal tapering ensure a sleek cutting performance. Paired with an imitation-ivory wa-handle with triple ginmaki, this is something that will put a smile on your face every time you hold it.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Bunka
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 60-62 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Colored Damascus
- Blade Length: 170mm (6.7")
- Blade Height (at heel): 48mm
- Spine Thickness
- Above heel: 1.8mm
- Middle: 1.6mm
- Shape: Hachikaku (Octagonal)
- Material: Resin (Ivory-effect)
- Kuchiwa / Tsukajiri: Resin (Ivory-effect)
- Ginmaki: Nickel Copper (x3)
- Divider: Resin (Ivory-effect)
- Length: 128mm
- Overall Length: 310mm
- Weight: 156g (5.50oz)
- Engraved Mark: In Japanese Kanji "Echizen Yu Kurosaki" (越前 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 Raijin 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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.