Yu Kurosaki trained under famed blacksmith Hiroshi Kato at Kanehiro Uchi Hamono in Echizen, and has spent over two decades building one of the most distinctive catalogs in Japanese knife making. His lines span wildly different aesthetics and steels - but the common thread is a convex grind that becomes nearly imperceptible at the edge, producing a knife that is athletic in character: equally capable cutting hard dense produce and gliding through soft onions. The Senko Ei line is SG2 powdered stainless at 62 HRC with san mai stainless cladding, rosewood octagonal handle, and the Senko surface treatment that gives the line its visual identity.
The 210mm Ei gyuto is the most versatile knife in the Senko line - the format that handles the broadest range of daily kitchen tasks. Arturo and his cooks process carrot batons, potatoes, chicken breast, pork, mushrooms, and broccoli with this knife at their ramen shop. He calls it a laser - light, shiny, with masterful R2 treatment - and the highest performance knife in the Senko series. He recommends it for smaller vegetable prep, meat prep, and tight spaces, and notes clearly: this is a professional tool that requires knowing how to sharpen and maintain it. At 5.0 oz and 48mm height with a 2mm spine, convex grind. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
What Customers Are Saying: One five-star review from Arturo, chef at a professional ramen shop. He calls it a laser knife - light, shiny, with masterful R2 treatment. His team uses it for carrot batons, potatoes, chicken breast, pork, mushrooms, and broccoli. He calls it the highest performance knife in the Senko series - perfect fit and finish, loves how sharp it gets and how long it stays sharp. He recommends it for smaller vegetable prep, meat prep, and tight spaces - and adds an honest note: this is a professional tool that requires knowing how to sharpen, repair, and maintain it properly.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
The 210mm Ei gyuto is the most versatile knife in the Senko line - the format that handles the broadest range of daily kitchen tasks. Arturo and his cooks process carrot batons, potatoes, chicken breast, pork, mushrooms, and broccoli with this knife at their ramen shop. He calls it a laser - light, shiny, with masterful R2 treatment - and the highest performance knife in the Senko series. He recommends it for smaller vegetable prep, meat prep, and tight spaces, and notes clearly: this is a professional tool that requires knowing how to sharpen and maintain it. At 5.0 oz and 48mm height with a 2mm spine, convex grind. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
What Customers Are Saying: One five-star review from Arturo, chef at a professional ramen shop. He calls it a laser knife - light, shiny, with masterful R2 treatment. His team uses it for carrot batons, potatoes, chicken breast, pork, mushrooms, and broccoli. He calls it the highest performance knife in the Senko series - perfect fit and finish, loves how sharp it gets and how long it stays sharp. He recommends it for smaller vegetable prep, meat prep, and tight spaces - and adds an honest note: this is a professional tool that requires knowing how to sharpen, repair, and maintain it properly.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
- Blacksmith: Yu Kurosaki
- Location: Echizen, Japan
- Construction: San Mai
- Edge Steel: SG2 (R2) Powdered Stainless Steel
- Cladding: Stainless
- HRC: 62
- Finish: Senko
- Edge Grind: Even 50/50 Double Bevel
- Handle: Rosewood Octagonal
- Ferrule: Blonde Maple Wood
- Weight: 5.0 oz (142g)
- Blade Length: 216mm
- Total Length: 358mm
- Spine Thickness at Base: 2mm
- Blade Height: 48mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Thin and long lasting edgePosted By: Arturo Peko Peko
36 people found this review helpful
This is a laser knive from Kurosaki, light, shiny, and the r2 treatment is masterfull. My cooks and I cut a lot of carrot batons, potatoes, chcken breast, pork meat, and veggie prep like mushroom, brocoli. This superb knive is a professional tool, highest performance of the series, perfect fit and finish. Sepecialy love how sharp this knive gets and how long it remains sharp. Recomended for smaller veg prep, meat prep, tight spaces, the one knive you can do it all with. Be aware: this is a professional tool, this means knowing how to sharpen, repair and maintain this tool.
36 people found this review helpful
This is a laser knive from Kurosaki, light, shiny, and the r2 treatment is masterfull. My cooks and I cut a lot of carrot batons, potatoes, chcken breast, pork meat, and veggie prep like mushroom, brocoli. This superb knive is a professional tool, highest performance of the series, perfect fit and finish. Sepecialy love how sharp this knive gets and how long it remains sharp. Recomended for smaller veg prep, meat prep, tight spaces, the one knive you can do it all with. Be aware: this is a professional tool, this means knowing how to sharpen, repair and maintain this tool.
