Echizen has been one of Japan's dedicated knife-making regions for centuries - a cluster of skilled blacksmiths in Fukui Prefecture who have built their reputations through decades of specialized production. Yu Kurosaki is among the most celebrated working there today, having trained under Hiroshi Kato at Kanehiro Uchi Hamono before establishing his own shop. The Senko Ei line reflects over twenty years of developed technique: SG2 powdered stainless at 62 HRC, a convex grind that becomes nearly imperceptible at the edge, and a surface treatment that gives the line a distinctive appearance.
The 240mm gyuto is the professional standard length - it has the reach and board coverage for high-volume professional prep. The extra blade height of 56mm gives excellent knuckle clearance on the board. At 6.4 oz, it has real presence without feeling heavy. Yu Kurosaki's convex grind at this length becomes a genuinely formidable tool - thin enough to pass through food with minimal resistance, and strong enough to handle the full range of professional kitchen tasks. SG2 at 62 HRC holds a keen edge through extended professional use.
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: Blond Maple Wood
Weight: 6.4 oz (182 g)
Blade Length: 248 mm
Total Length: 405 mm
Spine Thickness at Base: 2 mm
Blade Height: 56 mm
The 240mm gyuto is the professional standard length - it has the reach and board coverage for high-volume professional prep. The extra blade height of 56mm gives excellent knuckle clearance on the board. At 6.4 oz, it has real presence without feeling heavy. Yu Kurosaki's convex grind at this length becomes a genuinely formidable tool - thin enough to pass through food with minimal resistance, and strong enough to handle the full range of professional kitchen tasks. SG2 at 62 HRC holds a keen edge through extended professional use.
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.
