By buying this product you can collect up to
43990
points.
Your cart will total 43990
points that can be converted into a voucher of
€22.00.
For buying this product you should have
879799
points.
Your current number of points is
0 points
.
Wind power forged in Japanese steel!
24cm blade with San Maï structure: 3 superimposed layers of steel
Japanese SG2 powder steel core with approx. 1.3% carbon content
Rockwell hardness: 63 HRC - Excellent edge retention
Flat grind: clean, even cut
Fujin hammered finish: distinctive relief
Sandalwood handle - Octagonal shape
Black Pakka wood bolster
Hand-forged by Yu Kurosaki in Echizen
Artisan at Takefu Knife Village - Limited quantities
You might also like
The Yu Kurosaki Fujin 24cm SG2 Japanese knife embodies all the creative energy of one of Takefu Cutlery Village's most renowned blacksmiths. Hand-forged by Yu Kurosaki in Echizen, Japan, it bears the aesthetic signature of the Fujin range, inspired by the god of wind in Japanese mythology. Its textured blade evokes the movement of air on steel, creating a piece that is both powerful and expressive.
Designed for demanding, everyday cutting, this 24cm artisanal chef's knife offers a wide range of cutting possibilities: bulky vegetables, cuts of meat, fresh herbs, fish... Its length brings fluidity and efficiency to the gesture!
The 24cm blade of this chef's knife features a San Maï structure, a traditional Japanese design consisting of a hard core enveloped by softer layers of steel. This design fully exploits the performance of high-hardness steel while limiting its structural fragility. The hard steel core provides cutting performance, while the outer layers of softer steel absorb some of the mechanical stress. This improves overall resistance to micro-shocks and makes sharpening more comfortable over time.
The core is made of Japanese SG2 powder-metallurgy steel. This process produces a highly homogeneous microstructure with fine, evenly distributed carbides. Thanks to its high carbon content (approx. 1.3%) and the addition of elements such as molybdenum and vanadium, SG2 produces a very fine cutting edge while maintaining excellent wire stability.
The blade is hand-forged by Yu Kurosaki in Echizen. Forging a blade refines the steel's grain and optimizes its internal compactness. After rigorous heat treatment, hardness reaches around 63 HRC. This level promotes long-lasting cutting performance, with less loss of edge between sharpenings.
Theflat cutting edge offers an excellent compromise between strength and penetration capacity. The blade's progressive geometry facilitates entry into the material and ensures a clean cut, with a controlled gliding sensation.
The Fujin hammered finish, a visual signature of the blacksmith, creates an irregular relief that slightly limits the adherence of moist food when cutting. The kanjis engraved on the blade recall its artisan origins and the identity of the master blacksmith.
The handle is made from sandalwood, a wood appreciated for its pleasant feel and density, which is ideal for balancing a 24cm blade. Its natural grain lends an organic dimension consistent with the handcrafted spirit of the piece.
Its octagonal shape ensures an ambidextrous grip. The edges create precise tactile cues that make it easy to orientate the blade without having to look at the position of the hand. This geometry improves control during long or technical cuts.
The black pakkawood bolster provides a robust junction between blade and handle. This stabilized composite material is resistant to humidity and thermal variations, ensuring a secure connection over time.
The overall balance has been designed to support the natural movement of the wrist: the feel in the hand remains fluid, even during prolonged preparation.
Always wash your knife by hand with a soft sponge and a neutral detergent, then dry it immediately. Never put it in the dishwasher, never leave it to soak in the sink, and avoid contact with hard surfaces such as glass or stone.
Use a wooden or synthetic cutting board. For sharpening, use a stone suitable for hard steels (1000 to 3000 grit for routine maintenance). Regular light maintenance will preserve the SG2's performance over the long term.
Yu Kurosaki works in Echizen, Fukui Prefecture, in the Takefu Cutlery Village, one of the major centers of modern Japanese cutlery. Trained by local master blacksmiths, he has developed a strong visual identity through his distinctive hammered finishes.
His work combines traditional techniques with a mastery of contemporary powder steels. Each blade is forged by hand, then precision-worked to optimize the steel's internal structure before heat treatment.
Its series, including the Fujin range, are renowned for their coherence between aesthetics and cutting performance. This Yu Kurosaki Japanese knife reflects this demanding approach, where technical efficiency meets an assertive visual signature.
Discover our complete selection of handcrafted Japanese knives on Knifeleader.eu!
You might also like
