Hammered Japanese sujihiki knife Yu Kurosaki Shizuku 27cm SG2 steel

A few words about the blacksmith:

Yu Kurosaki is a knife smith based in Echizen, Japan. His workshop is located in the famous Takefu Knife Village , which is home to a large number of expert blacksmiths who can share their know-how with each other. It's also a very popular area for apprentices, who can be looked after by a master who will teach them everything they need to know.

Kurosaki San began his training in the early 2000s, and worked with master Kanehiro for 12 years. Master Kanehiro taught him everything: how to forge a knife, how to sharpen it to perfection... It was after receiving orders from customers who were very satisfied with his blades that he decided to set up his own workshop, encouraged by his master. He also trained with the famous Hiroshi Kato San, a renowned master blacksmith and one of the founding members of Takefu Village. Now it's Yu Kurosaki San's turn to train his apprentice, so that one day, he himself can open his own workshop!

The knife :

This 27cm Sujihiki knife is ideal for cutting thin slices from large pieces, such as a roast, a leg of lamb, a large dry-cured ham...Its long, thin blade ensures precise work in just a few strokes.

Let's take a closer look at each part of the Yu Kurosaki Shizuku knife:

The blade :

The blade is forged, i.e. formed from a solid piece of steel. This is heated, then the blacksmith grips it with pliers and passes it under the mechanical press, turning it regularly to gradually shape the blade with the strokes of the press. This precision work results in a sturdier knife, as the blade will have no weld points connecting the pieces together.

The steel used is SG2 powder steel (also known as R2), an expensive high-end alloy rarely found in cutlery. With a Rockwell hardness of around 63 HRC, it holds its edge over time, so you'll need fewer sharpening sessions. What's more, despite its hardness, SG2 steel is easy to maintain if the need arises, which is a plus for such a rigid alloy. You can also use a Sharpening stone to maintain its incredible cutting capacity. Its razor-sharp edge will surprise you from the very first use (watch your fingers).

Purity is another advantage of this famous alloy. At the microscopic level, its structure is very homogeneous, making it more resistant (for example, there's less risk of chipping).

Finishes :

The blacksmith works the cutting edge manually and on a grinding wheel, to guarantee excellent cutting quality.

The upper part of the blade has been hammered with a highly original pattern. This is what makes Kurosaki knives so distinctive. You can make out animal tracks in the snow, or small drops of water mixed together, as if the steel were slightly wet. This is where the series takes its name from, Shizuku meaning "drop" in Japanese.

The brand name has been engraved for added authenticity. Finally, the whole is enhanced by an elegant mirror polish, which brings light to the aforementioned hammering.

The handle:

The handle is made of Sandalwood, a grit wood that is pleasant and light in the hand. Its octagonal shape hugs your palm, for marked control of the knife. A black Pakkawood bolster links the blade to the handle. The whole contrasts very well.

Care and availability :

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

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

Discover also the knives of Yu Kurosaki's brother, Makoto san!