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Blade Length | 270 mm |
Total Length | 425 mm |
Steel | VG-10 |
Handle | Rosewood |
Ferrule | Black Pakkawood |
Rockwell | 61-63 |
Height Spine to heel | 40 mm |
Width at Spine | 2.57 mm |
Weight | 170 grams |
Bevel | Double (50/50) |
Yu Kurosaki
These are easily some of the most beautiful knives we have at the shop. Made by Master Blacksmith Yu Kurosaki who works out of a newly constructed shop just steps from the Takefu knife village community centre. He began his blacksmith journey in 2002 at Kanehiro and now only 17 short years later he has been awarded his Master Blacksmith designation by the Echizen Blacksmith Foundation. His knives represent the future of Blacksmithing in Japan as he focuses on traditional technique while using innovative and progressive design's and finishes that have garnered the attention of many chef's around the globe. Simply put his knives are stunning to look at and dare we say perform even better than they look.
Takefu Knife Village
The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The Knife
The Sujihiki, which translates to "flesh slicer", does exactly that. Its long slender blade allows proteins to be sliced in a single motion rather than sawing back and forth. While perhaps more of a special occasion knife for a home cook, coming out around the holidays or big family meals, this shape is indispensable for a working professional that butchers, trims, trims, and carves proteins.
142 JAMES ST. S HAMILTON ON L8P3A2
MONDAY - SATURDAY :
11 AM to 6 PM
SUNDAY : CLOSED
195 NORSEMAN ST UNIT 14 ETOBICOKE ON M8Z0E9
MONDAY - SATURDAY :
11 AM to 6 PM
SUNDAY : CLOSED
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