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Fujin precision in a versatile chef knife!
21cm San Maï design blade: alternating 3 layers of steel
Japanese SG2 powder steel core ≃1.3% carbon
63 HRC hardness: excellent edge retention
Flat grind: smooth, clean cut
Fujin hammered finish: signature texture
Sandalwood handle - Black pakkawood bolster
Octagonal shape: ambidextrous grip
Hand-forged by Yu Kurosaki in Japan
Artisan from Takefu Cutlery Village - Limited quantities
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The Yu Kurosaki SG2 Fujin 21cm chef's knife is hand-forged in Echizen, Japan, at the Takefu Cutlery Village. It reflects the strong aesthetic signature of the Fujin range, inspired by the Japanese wind god. Its textured hammering evokes the movement of air on steel, giving the blade an instantly recognizable dynamic relief.
With its 21cm blade, this handcrafted Fujin Japanese knife offers an ideal balance between maneuverability and cutting length. It allows you to work with precision on vegetables, herbs, meats or fish, while retaining a beautiful amplitude of gesture. It is ideal for kitchens where versatility and control are required.
Yu Kurosaki forges its blades in Echizen, Fukui Prefecture, in the Takefu Cutlery Village. This region is renowned for its knifemaking heritage, handed down through generations.
Trained by local master blacksmiths since the 2000s, he has developed a strong visual signature thanks to his original hammered finishes. He combines traditional Japanese techniques with a mastery of modern powder steels.
Its series, such as the Fujin range, are appreciated for their coherence between aesthetic identity and cutting performance. This Yu Kurosaki SG2 chef's knife illustrates this demanding approach, where technical precision blends with an assertive artisan signature.
The 21cm blade is built according to the San Maï structure, a traditional Japanese architecture consisting of a hard central core protected by two softer layers of steel. This design exploits high-performance steel in the core while improving the blade's overall resilience. The hard core ensures cutting quality, while the softer outer layers absorb the mechanical stresses of repeated movements and pressure variations.
The core is made of Japanese SG2 powder-metallurgy steel. This process guarantees a highly homogeneous microstructure with fine, evenly distributed carbides. With around 1.3% carbon, enriched with molybdenum and vanadium, SG2 offers a particularly fine, stable cutting edge. The fineness of the carbides ensures a clean cut, with a precise feel in the hand.
The blade is hand-forged by Yu Kurosaki. Forging refines the steel's grain and improves its internal compactness before heat treatment. After controlled quenching and tempering, hardness reaches around 63 HRC. This high level ensures excellent wire retention and limits the frequency of sharpening when maintenance is regular.
Theflat cutting edge features a progressive geometry that facilitates food penetration. The cut remains fluid, with good lateral stability. Fujin's hammered finish creates a slight non-stick effect by limiting the contact surface with moist food. Engraved kanji recall the handcrafted origin of the piece.
The handle is made from sandalwood, a wood appreciated for its pleasant feel and balanced density. On a 21cm blade, this choice contributes to a harmonious distribution of weight, favoring natural control of the gesture.
Its octagonal shape allows ambidextrous use. The edges provide immediate tactile cues to adjust the cutting angle without visual effort. This geometry enhances precision for fine cutting and fast movements.
The black pakkawood bolster ensures a solid connection between blade and handle. Stabilized and moisture-resistant, this material secures the assembly over time, while providing a sober, elegant finish.
The result is a superior handling sensation, particularly appreciated on tasks requiring precision and speed.
Wash your knife only by hand with a soft sponge and neutral soap, then dry immediately. Do not use the dishwasher, soak for long periods or cut on hard surfaces (stone, glass, etc.).
Use a wooden or synthetic board. For sharpening, use a stone suitable for hard steels, with 1000 to 3000 grit for routine maintenance. Regular, light sharpening maintains the quality of the SG2 cutting edge.
Discover all Yu Kurosaki forged knives on our website!
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