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

Blade details :

The Kurosaki Shizuku knifehas a forged blade, i.e. it is formed from a single piece of steel. The piece of steel is heated, then gripped by the blacksmith with a pair of pliers and passed under the mechanical press, turning regularly to gradually form the blade. This precision work results in a sturdier knife, as there are no welds to join the various pieces together.

The blade is made from SG2 powdered steel (also known as R2), an expensive high-end alloy found only on certain cutlery series. With a hardness of around 63 HRC on the Rockwell scale, it holds its edge for a long time, so you don't have to keep sharpening it.

What's more, despite its hardness, SG2 steel is easy to sharpen if the need arises, which is a plus for such a rigid alloy. You can also maintain it with a Sharpening stone. Another advantage of SG2 steel is its purity. At the microscopic level, its structure is very homogeneous, which makes it more resistant (for example, there's less risk of chipping).

Its razor-sharp edge will surprise you from the very first use. It is hand-ground 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 special. It's as if the steel is wet, and you can make out tiny drops of water intertwining. This is where the range gets its name, Shizuku meaning "drop" in Japanese.

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

Handle details :

The handle is made of Sandalwood, a grit wood that is pleasant and light in the hand. Its octagonal shape fits snugly into the palm of your hand, giving you full control of the knife during use. A black Pakkawood bolster links the blade to the handle. The whole contrasts very well.

Find out more about the blacksmith :

Yu Kurosaki is a blacksmith who makes knives in Echizen, Japan. His workshop is located in the famous Takefu Knife Village , which brings together a large number of expert blacksmiths who can share their know-how with each other. It's also an area much sought-after by apprentices, who can be taken in hand by a master who will teach them everything, while preserving traditional methods.

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!

Kurosaki is renowned for the original work he does on his blades, as you can see from the models we offer on our site.

This 21cm chef's knife is multifunctional, allowing you to work with boneless meat, vegetables, fresh herbs...

Good to know:

The knife should be washed by hand, then wiped dry with a soft cloth, before storing away from moisture. It comes 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.

Discover all Kurosaki knives in the Shizuku range!