Hammered Japanese chef's knife Yu Kurosaki senko 21cm SG2 steel

The blade:

This 21cm chef knife is from the Senko series. It features a blade hand-forged by blacksmith Kurosaki san. The blade is based on a single piece of steel, which is pressed into the shape of the knife. In the end, the knife is stronger because it is made in one piece. It has no sticking points that could weaken it over time.

This knife has a San Maï blade, i.e. it is constructed from 3 superimposed layers of steel. You could say it's a simplified damascus, and the San Maï structure is typically Japanese. Here's its composition:

- a SG2 stainless steel core. This expensive alloy has a hardness of around 63 HRC. This level of hardness is synonymous with excellent wire retention. It can also withstand a razor finish, to guarantee impeccable cuts. Another advantage of "powder" steel is its microscopic structure: it is more homogeneous, which reduces the risk of chipping during use.

- a layer of stainless steel that sandwiches the SG2 core (it folds around it, which is why we end up with 3 layers). This gives it greater protection and a slight suppleness (it doesn't make it flexible, but rather a little more resistant to breakage).

Although much harder than average, the alloy of the Kurosaki Senko Japanese knife is easy to sharpen. Simply use a Sharpening stone, and you're done.

Finishes :

The knife has been sharpened by hand on a whetstone, for high cutting performance right from the first use.

The punched hammering is unique to each knife. It is visible on both sides of the blade, and adds great originality.

The brand name is engraved on the cutting surface, for even greater authenticity. Last but not least, the whole is enhanced by an elegant mirror polish.

Handle:

The handle is made of sandalwood, a light, dark wood of great finesse. Its octagonal shape can be used by both right- and left-handed cooks.

It is complemented by a bolster in Pakkawood, a material much appreciated in the kitchen for its resistance to shock and temperature variations. Its white color contrasts perfectly with the darker sandal.

Finally, wood pulp fills the space between blade and handle, protecting the heart of the knife from moisture.

Important: the color of the handle may vary slightly (more or less dark) depending on the knife, as each one is unique.

Find out more about the blacksmith :

Yu Kurosaki Japanese knives are highly appreciated by connoisseurs and lovers of handcrafted knives. They are made by the blacksmith of the same name, who owns a workshop in the heart of the TakefuKnife Village, a hotbed of artisanal knife production. In fact, the area is home to a large number of artisan blacksmiths whose methods derive directly from ancestral know-how. Gathered together in the same place, they are able to share their techniques, while preserving Japan's internationally recognized heritage.

This craftsman has been officiating since the 2000s, and was a pupil of renowned master blacksmiths. He is particularly renowned for the original work he does on his blades, whose hammerings are each more beautiful than the last.

Worth knowing:

The knife should be washed by hand, then wiped dry with a soft cloth, before storing away from moisture. It is delivered in a cardboard box.

Please note that quantities are limited, due to the origin of the knives and the production capacity of the blacksmith, who carries out all operations by hand.

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