The sujihiki is Japan dedicated slicing knife - long, narrow, and built for proteins. At 268mm it has the reach to break down a full salmon fillet or a large roast in a single stroke, and the 40mm blade height keeps it maneuverable through precise carving work. In Yu Kurosaki hands that format reaches a level of fit, finish, and edge quality that few blacksmiths achieve at any price point. Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen before establishing his workshop alongside his brother - over 20 years of production during which he developed the tight tolerances, convex grind, and out-of-the-box sharpness that define his work. CKTG was the second international account he accepted after finishing his apprenticeship, a relationship built over a decade before his knives became as widely recognized as they are today.
The Shizuku sujihiki is built around an R2 powdered stainless core - the same steel as SG2, produced by Takefu Special Steel - hardened to 62 HRC and clad san mai in nashiji (pear skin) stainless steel. The nashiji texture on the blade road shimmers in the light and promotes food release along the flat of the blade. The convex grind delivers the food separation and edge retention that make this knife worth every dollar at the price. R2 at 62 HRC holds an edge through extended protein work that would blunt most knives significantly faster. The rosewood octagonal handle with black pakka wood ferrule balances the long blade well through extended carving and slicing sessions.
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 sujihiki is built around an R2 powdered stainless core - the same steel as SG2, produced by Takefu Special Steel - hardened to 62 HRC and clad san mai in nashiji (pear skin) stainless steel. The nashiji texture on the blade road shimmers in the light and promotes food release along the flat of the blade. The convex grind delivers the food separation and edge retention that make this knife worth every dollar at the price. R2 at 62 HRC holds an edge through extended protein work that would blunt most knives significantly faster. The rosewood octagonal handle with black pakka wood ferrule balances the long blade well through extended carving and slicing sessions.
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
- Bevel: 50/50
- Engraving: Laser Engraved
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 6.0 oz (172 g)
- Blade Length: 268mm
- Total Length: 428mm
- Spine Thickness at Base: 3mm
- Blade Height: 40mm
