Japanese sujihiki knife 24cm Yu Kurosaki Gekko San Maï

A top-quality sujihiki knife

The Gekko 24cm sujihiki knife is hand-forged by Yu Kurosaki. This knife is the Western equivalent of a slicing knife, enabling you to cut thin slices of meat, vegetables or fish. Be careful, however, not to cut too hard foods such as frozen foods, squash or bones. The blade of your knife could be damaged.

The knife's blade is made of a structure known as San Maï, a term meaning "3 layers" in Japanese, which clearly illustrates its construction. The blade contains a core of rigid steel, which is covered by a layer of softer steel sandwiching it: the 3 layers.

Here, the blade core is made of HAP40 powdered steel. This is a new Japanese steel manufactured by the world-famous steelmaker Hitachi. This very recent steel is still rare on the market, difficult to obtain, which is why it represents a cost and why only the greatest blacksmiths can work it. If mishandled, the alloy would become quite brittle: losses would be significant and therefore costly.

HAP40 steel has a very fine grit and achieves a hardness of around 65 HRC on the Rockwell scale: the cutting edge is long-lasting and sharp, so this knife won't need many sharpening sessions. The alloy is known to hold its edge 3 to 5 times longer than conventional steels. Another advantage is that, despite its high rigidity, it is easy to sharpen with a water stone.

Japanese steel is a hybrid alloy: it contains around 1.3% carbon, a crucial element in the hardness of an alloy, but which does not place it in the carbon steel family. It is considered to be a semi-stainless steel, which requires meticulous and specific maintenance (more tips below).

It is also extremely resistant, preventing chipping along the entire cutting edge. However, it cannot be used on its own due to its very high hardness. That's why it's surrounded by a layer of softer steel that protects it and makes it more flexible. We're not talking about flexibility in the pure sense of the word, but rather flexibility of use in the sense that it is more resistant to the shocks encountered when cutting. The place where the two steels meet is visible near the cutting edge, forming a lovely random wave.

An elegant polished finish adorns the lower part of the blade. The upper part has a light sandblasted finish, giving the knife an extra touch of character. Superb kanji have also been engraved on the top of the blade, adding to its character.

This knife features an oak handle, a wood known for its high durability, resistance to moisture and impact. Oak is originally a light-tone species, but here the wood has benefited from a traditional Urushi lacquering. This lacquer gives the wood an attractive darker color and enhanced protection. Octagonal in shape, the handle is suitable for right- and left-handed use, while offering a comfortable grip for long-lasting use.

Wood pulp fills the space where the blade fits into the handle. This makes the knife perfectly watertight, preventing water from cleaning and small food cuts from penetrating.

Find out more about the incredible Yu Kurosaki

Yu Kurosaki knives are seen as truly exceptional pieces by and for lovers of handcrafted knives. His workshop is located in the heart of the Cutlery Village of Takefu, Japan, where he has been practicing his art since 2000, having apprenticed with some of the world's greatest master blacksmiths. The Village is regarded as the small capital of craft knife production, as many craftsmen gather there to share their know-how based on ancestral techniques. This concentration of passionate and talented expert craftsmen contributes to the preservation of Japan's world-renowned cutlery heritage.

How do I care for this handcrafted knife?

As the knife presented here is made from top-quality materials, it's important to maintain it with the utmost care. First of all, do not put it in the dishwasher or leave it to soak in your sink while waiting to be cleaned.

This knife must be washed by hand with a mild soap and a non-abrasive sponge. Dry the knife immediately after washing, and store it away from all traces of moisture. It's also important not to get the handle wet.

As the knife is considered semi stainless, it should be stored in a dry place. It also contains carbon, so its blade is reactive. To protect it and make it last, you can apply a littleoil from time to time.

Yu Kurosaki knives are available on KnifeLeader.eu!