Yu Kurosaki Senko 210 mm Gyuto + 130 mm Petty combo

Bundle up and save! For more specs on the knives included in this bundle follow the links!
Yu Kurosaki Senko Gyuto 210mm

Yu Kurosaki Senko Petty 130mm

The perfect place for a professional or home cook to start their collection. The Gyuto is the Japanese equivalent to a western style chefs knife and is arguably even more versatile. It's great for slicing proteins, breaking down fish and dealing with larger fruits and vegetables. The petty knife is great for all those small random tasks that come up throughout your day and is great for butchery. 

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.

This is a new line from Yu Kurosaki utilizing the roll forge technique which cuts down the cost, but you still get the great steel (R2/SG2), thin grind, and fit and finish of the Shizuku line. These fall into the laser category and while are more delicate than some other knives have a buttery smooth cutting feel due to the thinness behind the edge from the high bevel grinds. R2 is a powdered steel so it has a very fine and consistent grain structure and is one of our favorite stainless steels in the shop. Not only will it sharpen deceivingly fast for a stainless but the fine grain structure means it will benefit from being brought to a higher grit much like carbon steels. 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.