Yu Kurosaki "Raijin" Cobalt Special Tsuchime 120mm Petty
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Few knives have Tsuchime as mesmerizing as Yu Kurosaki. Inspired by the Japanese God of Thunder "Raijin" (雷神), the hand-hammered Kurosaki "Raijin" pattern transforms loud thunders into a visually stunning pattern. The Jigane is then almost mirror-polished, to create this fascinating theater of reflective geometries. With one of the most striking looks on a knife, this sujihiki is hand-forged with Cobalt Special core steel, and heat-treated to 64 HRC for superb edge retention. The beautifully smooth grind and superb thinness behind the edge enable superb cutting smoothness. Fitted with walnut buffalo horn handle.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Petty
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Cobalt Special
- Jigane (Cladding): Stainless Steel
- Hardness: 64 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Kyomen (Mirror) Like
- Blade Length: 120mm (4.7")
- Blade Height (at heel): 30mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.3mm
- Shape: Hachikaku (Octagonal)
- Material: Walnut
- Kuchiwa: Black Buffalo Horn
- Length: 120mm
- Overall Length: 256mm
- Weight: 60g (2.12oz)
- 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 the 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, is 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.