Yu Kurosaki works out of Echizen, one of Japan's most respected knife-making regions, alongside his brother. The two have built a reputation for producing blades that are as technically accomplished as they are visually distinctive. Kurosaki knives are known for tight tolerances, exceptional out-of-the-box sharpness, and a convex grind that sets them apart from most production knives at any price point. The R2 Shizuku line is one of their signature offerings and among the most consistently praised knives in the CKTG catalog.
This gyuto - Japan's all-purpose chef knife - is built around an R2 powdered stainless steel core hardened to 62 HRC, clad san-mai style in a hammered stainless steel outer layer. The Shizuku cladding does double duty: the hammered surface catches the light in a way that makes each knife visually unique, and the texture actively reduces drag and food sticking during use. The convex grind across the blade face delivers superior ingredient separation, and the edge that comes from the factory is among the sharpest we carry. The handle is a traditional octagonal wa in rosewood with a black pakka wood ferrule, well-balanced and comfortable for extended work.
Care Instructions: R2 (or SG2) powdered stainless steels are stainless but hard and can be chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpening sessions to maintain the edge, and use quality water stones when a full sharpen is needed.Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: R2 Stainless
Cladding: Stainless (Shizuku)
HRC: 62
Edge Grind: Even (Convex)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Engraving: Laser Engraved
Weight: 5.6 oz (158 g)
Blade Length: 215 mm
Total Length: 365 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
This gyuto - Japan's all-purpose chef knife - is built around an R2 powdered stainless steel core hardened to 62 HRC, clad san-mai style in a hammered stainless steel outer layer. The Shizuku cladding does double duty: the hammered surface catches the light in a way that makes each knife visually unique, and the texture actively reduces drag and food sticking during use. The convex grind across the blade face delivers superior ingredient separation, and the edge that comes from the factory is among the sharpest we carry. The handle is a traditional octagonal wa in rosewood with a black pakka wood ferrule, well-balanced and comfortable for extended work.
Care Instructions: R2 (or SG2) powdered stainless steels are stainless but hard and can be chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpening sessions to maintain the edge, and use quality water stones when a full sharpen is needed.
