Yu Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen before establishing his own workshop alongside his brother - over 20 years of production that has made him one of the most technically accomplished and visually distinctive blacksmiths in Japan. CKTG was the second international account he accepted after finishing his apprenticeship, a relationship that began over a decade ago before his work became as widely sought as it is today. The Shizuku line - shizuku meaning droplet - is among his most recognizable: R2 powdered stainless steel at the core, hammered nashiji (pear skin) stainless cladding, and the convex grind that is a Kurosaki signature across every line he produces.
The bunka is a versatile reverse-tanto format - the clipped tip adds precision for detail work while the relatively flat profile suits push-cutting through vegetables and proteins. At 172mm blade length and 48mm height this is a compact and nimble knife with genuine authority on the board. R2 is the same steel as SG2, a powdered stainless produced by Takefu Special Steel that achieves exceptional hardness and edge retention at 62 HRC while remaining fully stainless in daily kitchen use. The nashiji cladding on the blade road reduces food adhesion and gives the knife a textured, forged character. The convex grind promotes excellent food release from the very first use. Rosewood octagonal handle with black pakka wood ferrule.
Care Instructions: R2 powdered stainless is stainless but hard and chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Sharpen on quality water stones with consistent angle and light pressure.
The bunka is a versatile reverse-tanto format - the clipped tip adds precision for detail work while the relatively flat profile suits push-cutting through vegetables and proteins. At 172mm blade length and 48mm height this is a compact and nimble knife with genuine authority on the board. R2 is the same steel as SG2, a powdered stainless produced by Takefu Special Steel that achieves exceptional hardness and edge retention at 62 HRC while remaining fully stainless in daily kitchen use. The nashiji cladding on the blade road reduces food adhesion and gives the knife a textured, forged character. The convex grind promotes excellent food release from the very first use. Rosewood octagonal handle with black pakka wood ferrule.
Care Instructions: R2 powdered stainless is stainless but hard and chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Sharpen on quality water stones with consistent angle and light pressure.
- Blacksmith: Yu Kurosaki
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: R2 (SG2) Powdered Stainless
- Cladding: Nashiji (Pear Skin) Stainless
- HRC: 62
- Edge Grind: Even Convex Double Bevel
- Engraving: Laser Engraved
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.9 oz (138 g)
- Blade Length: 172mm
- Total Length: 320mm
- Spine Thickness at Base: 3mm
- Blade Height: 48mm
