Yu Kurosaki "Juhyo" Aogami Super Kurouchi Tsuchime 180mm Chuka Bocho
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This handcrafted Chuka Bocho has an incredible level of finish and polish, with Kurosaki's "Juhyo" (Soft Rime Ice) Kurouchi Tsuchime patterns that are both aesthetically pleasing and functional. Using Aogami Super as core steel, clad in stainless steel, the blade is heat-treated to 64 HRC with superior edge retention. Behind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. Yu Kurosaki makes perhaps the most stunning tsuchime patterns in Japan. His handcrafted knives are not only aesthetically pleasing, but also offer superb cutting performance.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Chuka Bocho
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami Super (Blue Super)
- Jigane (Cladding): Stainless Steel
- Hardness: 63-64 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 74mm
- Spine Thickness
- Above heel: 2.1mm
- Middle: 2.0mm
- Shape: Hachikaku (Octagonal)
- Material: Walnut
- Kuchiwa: Black Buffalo Horn
- Length: 128mm
- Overall Length: 310mm
- Weight: 229g (8.08oz)
- 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.
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.
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.