At 243mm blade length and 51mm height the Kurosaki Shizuku Gyuto 240mm is the largest and most capable format in the Shizuku line - the knife that handles whole fish, large proteins, and extended prep sessions with a level of precision and edge quality that makes it a serious professional tool. Yu Kurosaki works alongside his brother in Echizen, Japan, where over two decades of production have built a reputation for some of the tightest tolerances and most distinctive aesthetics in the Japanese knife market. CKTG was the second international account he accepted after finishing his apprenticeship - a relationship that stretches back over a decade to before his work became as widely recognized and sought as it is today.
The Shizuku line centers on R2 powdered stainless steel - the same alloy as SG2, produced by Takefu Special Steel - hardened to 62 HRC and clad san mai in nashiji (pear skin) stainless steel. R2 at this hardness holds an edge through demanding prep sessions that would blunt standard stainless significantly faster, and the powdered steel composition gives it a refined grain structure that responds beautifully to sharpening. The nashiji cladding on the blade road reduces food adhesion and gives the knife a distinctive visual texture. The convex grind - a Kurosaki signature - delivers superior food release across the full blade face and contributes to the out-of-the-box sharpness that consistently ranks this line among the finest in the CKTG catalog. 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 Shizuku line centers on R2 powdered stainless steel - the same alloy as SG2, produced by Takefu Special Steel - hardened to 62 HRC and clad san mai in nashiji (pear skin) stainless steel. R2 at this hardness holds an edge through demanding prep sessions that would blunt standard stainless significantly faster, and the powdered steel composition gives it a refined grain structure that responds beautifully to sharpening. The nashiji cladding on the blade road reduces food adhesion and gives the knife a distinctive visual texture. The convex grind - a Kurosaki signature - delivers superior food release across the full blade face and contributes to the out-of-the-box sharpness that consistently ranks this line among the finest in the CKTG catalog. 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: 6.9 oz (198 g)
- Blade Length: 243mm
- Total Length: 405mm
- Spine Thickness at Base: 3mm
- Blade Height: 51mm
