Hammered Japanese nakiri knife Yu Kurosaki Shizuku 16.5cm steel SG2

This 16.5cmnakiri knife is specially designed for cutting vegetables. It is widely used in Japan: its wide, rectangular blade is ideal for precise gestures and increased efficiency.

The Kurosaki Shizuku knife features a forged blade, i.e. it is formed from a single piece of steel. To do this, the blade is heated, then the blacksmith grips it with a pair of pliers and passes it under the mechanical press. He turns it regularly, gradually shaping the blade. This precision work results in a stronger knife, as there are no welds between the pieces.

This knife is made from SG2 powdered steel (also known as R2), an expensive high-end alloy rarely found in cutlery. With a hardness of around 63 HRC on the Rockwell scale, it holds its edge over time, so you don't have to keep sharpening it.

And despite its hardness, SG2 steel is easy to maintain should the need arise. This is a plus for such a rigid alloy. You can also use a Sharpening stone to maintain its incredible sharpness. Its razor-sharp edge will surprise you from the very first use (watch your fingers).

SG2 steel has another advantage: its purity. At microscopic level, its structure is very homogeneous, making it more resistant (for example, there's less risk of chipping when you use it).

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 slightly wet, and you can make out tiny drops of water mixing together. This is where the series gets its name, Shizuku meaning "drop" in Japanese.

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

Finally, the cutting edge is hand-finished on a grinding wheel, to guarantee excellent cutting quality.

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, for excellent control of the knife. A black Pakkawood bolster links the blade to the handle. The whole contrasts very well.

Care and availability :

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

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.

A few words 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 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!

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