Chef's knife kiritsuke japanese artisanal hammered Yu Kurosaki senko 24cm steel SG2

This 24cm chef knife is from the Senko series.

It features a hand-forged blade by blacksmith Kurosaki san. To do this, he uses 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.

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.

First of all, its core is made of SG2 stainless steel, a high-end powdered steel. 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.

This hard core is then surrounded by a layer of stainless steel that sandwiches it (it folds around it, which is why we end up with 3 layers). This protects it better, and gives it a slight suppleness (it doesn't make it flexible, but rather a little more resistant to breakage).

The alloy of the Kurosaki Senko Japanese knife is easy to sharpen, despite its rigidity. All you need to do is use a Sharpening stone, and the job's done.

The knife has been sharpened by hand on a whetstone, for high cutting performance right from the first use. You can also appreciate the unique punched hammering. It is visible on both sides of the blade, and adds a great deal of originality.

The brand name has been engraved on the cutting surface, for even greater authenticity. Finally, all this is enhanced by an elegant mirror polish.

The handle is made of sandalwood, a dark, light 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 (darker or lighter) depending on the knife, as each one is unique.

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.

A few words about the blacksmith:

Yu Kurosaki Japanese knives are highly appreciated by connoisseurs. 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.

For even more choice, discover the full range of knives made by Yu Kurosaki!