A Japanese blacksmith renowned for his talent: Yu Kurosaki
Knives forged by Yu Kurosaki are among the most sought-after pieces in the world of Japanese cutlery. Considered true masterpieces, they are the fruit of expertise cultivated since the early 2000s in his workshop located in the heart of the famous Takefu Cutlery Village. This forging mecca brings together a number of specialized craftsmen, united by a shared passion and deep respect for Japanese traditions. It was in this environment, rich in exchanges and technical mastery, that Yu Kurosaki learned from the great master blacksmiths. Today, he perpetuates this heritage by creating Japanese knives that are technical, aesthetic and modern.
A handcrafted Japanese knife made from top-of-the-range materials
The blade of this bunka knife is built using a traditional Japanese technique known as San Maï, which literally means "three layers". This involves forming a central core of very hard steel, sandwiched between two layers of softer steel. This process enhances the blade's strength while protecting it from external aggression.
Here, the core is made of Japanese HAP40 powdered steel, a high-performance alloy developed by steelmaker Hitachi. Rare and costly, this complex steel is only handled by experienced blacksmiths, as any forging error can result in major losses. This makes it a material reserved for the most seasoned craftsmen.
HAP40 has a very fine grain and remarkable hardness, reaching 65HRC on the Rockwell scale. This level of hardness guarantees exceptional edge retention: its cutting edge is up to 3 to 5 times more durable than that of conventional steels! And even with this high rigidity, it remains surprisingly easy to sharpen on a suitable stone, a real asset for maintenance.
It's worth noting that HAP40 is a hybrid steel: it contains around 1.3% carbon, making it semi-inoxidizable. It doesn't rust as quickly as conventional carbon steel, but still requires a few precautions (see our maintenance tips below).
Thanks to its robustness, HAP40 considerably reduces the risk of chipping. It is coupled with a softer steel that adds a little flexibility to the whole, absorbing light shocks while protecting the cutting edge. The wavy line at the base of the blade marks the separation between the different layers of steel, a detail as discreet as it is refined!
The lower part of the blade has a beautiful polished finish, while the upper part has a matte sandblasted finish that adds contrast and personality. Superb kanjis are engraved on the side, for a handcrafted touch that enhances the overall look of your Yu Kurosaki knife.
A refined lacquered oak handle
This handle is crafted from oak wood, a species naturally resistant to humidity, shock and temperature variations. To enhance its durability and appearance, it has been given a traditional Urushi lacquer finish. This treatment gives it an elegant dark, almost black, hue, while offering additional protection against wear and tear.
Its octagonal shape is suitable for both right- and left-handed users. It ensures a stable, comfortable grip, which is particularly appreciated during long cutting sessions in the kitchen!
The addition of wood paste between the blade and handle completes the picture: it seals the small gaps to prevent the infiltration of water or residues, guaranteeing better hygiene and longer life for your handcrafted Japanese knife.
As this Japanese kitchen knife is made from top-quality materials, it deserves special attention every day. It should be washed by hand only, with a soft sponge and a little neutral soap. Dry immediately with a dry cloth and store away from moisture. The handle, made of natural wood, must not be immersed in water or run under too much water.
Avoid the dishwasher and prolonged soaking. Although the blade is semi-stainless, it is advisable to lightly oil it from time to time to reinforce its protection against oxidation.
With the right gestures, this Japanese kitchen knife by Yu Kurosaki will accompany you for a long time with performance and elegance!
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