The defining characteristic of Yu Kurosaki knives is the convex grind - a blade road that curves outward toward the edge rather than running flat or hollow. Done well, a convex grind reduces drag through food, improves release on sticky ingredients, and produces a more durable edge geometry than a flat grind at the same thickness. In the Senko Ei line, the convex grind becomes nearly imperceptible at the edge - the knife is thin where it needs to be thin and strong where it needs to be strong. SG2 powdered stainless at 62 HRC, san mai construction, rosewood octagonal handle. Built in Echizen after over twenty years of production.
The bunka format combines the versatility of a santoku with a reverse tanto tip for precision work a flat-tipped blade cannot manage cleanly. At 170mm blade length and 47mm height the Senko Ei bunka covers full all-purpose chef knife territory with the added precision of the tanto tip for garnish work, fine cuts through aromatics, and tight detail tasks. At 4.1 oz it is light and nimble. The convex grind improves release on sticky vegetables while the SG2 core delivers edge retention that outlasts standard stainless. Rosewood octagonal handle with maple ferrule. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
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 bunka format combines the versatility of a santoku with a reverse tanto tip for precision work a flat-tipped blade cannot manage cleanly. At 170mm blade length and 47mm height the Senko Ei bunka covers full all-purpose chef knife territory with the added precision of the tanto tip for garnish work, fine cuts through aromatics, and tight detail tasks. At 4.1 oz it is light and nimble. The convex grind improves release on sticky vegetables while the SG2 core delivers edge retention that outlasts standard stainless. Rosewood octagonal handle with maple ferrule. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
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: Maple Wood
- Weight: 4.1 oz (116g)
- Blade Length: 170mm
- Total Length: 312mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
