Yu Kurosaki is a talented young blacksmith working in Echizen, Japan. Kurosaki-san began his blacksmith career in 2002 at Kanehiro-uchi-hamono. He has said that he was not a natural blacksmith at first and considered quitting many times. Fortunately for knife lovers everywhere he continued, and today he is producing some of the most exciting blades coming out of Echizen. His knives are known for excellent grinds, beautiful finishes, and consistently high performance.
This 270mm sujihiki is a superb example of his work. The blade features a long, elegant profile with thin geometry that glides effortlessly through proteins for clean, precise slices. The R2 powdered stainless steel core takes a very fine edge and holds it for long prep sessions. Powder metallurgy steels like R2 are produced using a specialized process that creates an extremely fine and uniform grain structure, allowing the blade to achieve impressive sharpness while maintaining excellent edge retention.
The fit and finish are excellent and the knife arrives impressively sharp right out of the box. Once you try a Kurosaki blade it becomes very easy to understand why this rising Echizen smith has developed such a strong following among professional cooks and enthusiasts alike.
Care Instructions: Although the core steel is stainless, we still recommend washing and drying the knife by hand after use. Do not leave it soaking in water or place it in the dishwasher. Use a quality cutting board and avoid bones, frozen foods, or very hard materials to maintain the fine edge.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: R2 Powdered Stainless Steel
Cladding: Stainless
Edge Grind: Even (See Choil Photo)
Weight: 5.8 oz (164 g)
Edge Length: 267 mm
Total Length: 425 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
This 270mm sujihiki is a superb example of his work. The blade features a long, elegant profile with thin geometry that glides effortlessly through proteins for clean, precise slices. The R2 powdered stainless steel core takes a very fine edge and holds it for long prep sessions. Powder metallurgy steels like R2 are produced using a specialized process that creates an extremely fine and uniform grain structure, allowing the blade to achieve impressive sharpness while maintaining excellent edge retention.
The fit and finish are excellent and the knife arrives impressively sharp right out of the box. Once you try a Kurosaki blade it becomes very easy to understand why this rising Echizen smith has developed such a strong following among professional cooks and enthusiasts alike.
Care Instructions: Although the core steel is stainless, we still recommend washing and drying the knife by hand after use. Do not leave it soaking in water or place it in the dishwasher. Use a quality cutting board and avoid bones, frozen foods, or very hard materials to maintain the fine edge.
