Yu Kurosaki "Shizuku" R2/SG2 Tsuchime Sakimaru Sujihiki 450mm
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This rare and limited edition Sakimaru Sujihiki is hand-forged, hand-ground and hand-sharpened by one of the most celebrated young knife artisans in Japan - Yu Kurosaki. The ultra-long R2/SG2 steel blade that features a mirror-polished choil, has an incredible level of finish and polish. The beautiful edge geometry ensures superb cutting smoothness, and Kurosaki's signature "Shizuku" Tsuchime patterns are both aesthetically pleasing and functional. Paired with an octagonal wa-handle made of Stabilized Maple Wood with Ginmakis and marble buffalo horn kuchiwa.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Sakimaru Sujihiki
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Signature Tsuchime (Hammered)
- Kyomen (Mirror) Like
- Blade Length: 450mm (17.7")
- Blade Height (at heel): 46mm
- Spine Thickness
- Above heel: 3.6mm
- Middle: 3.4mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Stabilized Maple Wood
- Kuchiwa / Tsukajiri: Marble Buffalo Horn
- Ginmaki: Nickel Silver (x2)
- Length: 160mm
- Overall Length: 641mm
- Weight: 474g (16.72oz)
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.