Yu Kurosaki "Senko-Ei" R2/SG2 240mm Sujihiki
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This is an SG2 Sujihiki by Yu Kurosaki with his "Senko" (sparkle) Tsuchime pattern on an incredibly looking stainless cladding. Ground beautifully towards the edge, the jigane including the entire tsuchime pattern is then polished to a mirror-like effect before exposing the SG2 steel core, which is heat-treated to 63 HRC with superior edge retention. Behind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. Blades in Kurosaki's "Senko-Ei" series feature a slightly more pointed tip.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Sujihiki
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Blade Finishes:
- Signature Tsuchime (Hammered)
- Kyomen (Mirror) Like
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 50mm / 56mm
- Spine Thickness
- Above heel: 2.2mm
- Middle: 2.1mm
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa: Green Pakka Wood
- Length: 143mm
- Overall Length: 412mm
- Weight: 176g (6.21oz)
- 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.
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.