Adding product to your cart
ABOUT THIS PRODUCT: Yu Kurosaki Senko Sujihiki 270mm
Click to learn more
|Height Spine to heel
|Width at Spine
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.
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.
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.
customers love their sharp knife
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device