• Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 210mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 210mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 210mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 210mm from Yu Kurosaki
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Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 210mm

Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 210mm

£255.00 GBP
£255.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

About Yu Kurosaki Senko -  This has to be the prettiest workhorse knife I’ve ever laid eyes upon. The name, Senko, means ‘flash’ in Japanese, inspired by the spark-like hammer marks on the blade. Kurosaki-san clearly loves blacksmithing, as he was inspired to create this unique design by the sparks flying off of steel during forging. I always appreciate a knife maker who does it for a love of the craft.

The SG2 stainless steel used in the blade is wickedly sharp stuff, capable of holding its edge better than most other knife steels. Kurosaki-san has made the edge just thin enough to cut like a laser while keeping it thick enough to be relatively durable.

Yu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.

About the Shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 210 mm |
Blade Height 48.8 mm
Thickness 2.6 mm
Weight 145 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Rosewood Blonde Pakkawood Collar
Knife Line Yu Kurosaki Senko
Blacksmith Yu Kurosaki
Made in Echizen, Fukui, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.8333335 / 5 from 18 reviews.

AI Generated Review Summary

Summary topics

Review topics: [balance, edge, handle, knife].

Review highlights

Reviews

Average at best

"The out of the box edge was terrible. I 1st washed the knife then tested the edge on phone book paper, it could barely get through it, the entire edge was bad. I then stropped it, not any better, then tested on a new tomatoe. Couldn't cut it at all. Finally I put it on the stones for a full sharpening and the edge is good to go now. Fit and finish is average, I wouldn't buy another knife from this maker."

— Adam H. (3/5)

good knife

"sharp, good handle"

— Sungbin H. (5/5)

.

"."

— Daniel C. (5/5)

Awesome All Around Knife

"Beautiful knife especially for commercial kitchen use as it doesn’t rust.."

— Garrett G. (5/5)

Beautiful and pleasant to use

"Good construction, fine edge. Love using it in the kitchen and thus far it has served me well. Very comfortable to hold with good balance."

— Blake C. (5/5)

Beautiful, but not so sharp

"This a beautiful knife, but was not very sharp out of the box. A few strokes on a fine stone and stropping got it crispy. Now a joy to use."

— Robert S. (4/5)

BC kitchen geek

"Exceeded expectations! Timely delivery. Product as described and awesome."

— Brian C. (5/5)

Incredible Knife and Great People

"It was my first time buying an actual knife lol and the staff inside the store made the experience so nice. They walked me through all my options, were considerate of my budget and were just really chill people. Great atmosphere. This is the EDM location btw. As for the knife, it is a beauty. Absolutely incredible. Can't describe it any better other than, it's awesome 10/10 would recommend. Got it as a birthday present for my brother and he loves it."

— Ahad K. (5/5)

Love it

"Can’t say much more than that. Works better then I expected."

— Joshua G. (5/5)

Couldn't be happier!

"Recently I picked up this Yu Kurosaki Senko after reading a bit about the man behind the blade. After getting it home and putting in some time with it I realized that I made the right choice. Fit and finish on this blade is impeccable! Everything is beveled beautifully and the blade it's self is stunning. The pictures don't do it justice."

— Tom C. (5/5)

Q&A

Is this the k-tip model or the regular gyuto tip (the pictures on the top dont match with the pictures in the bottom)?
This line was altered recently so that it has the k-tip. The product pictures (the ones at the top) are the one that is for sale, the only one we can get in, with the k-tip. The customer submitted reviews (the ones at the bottom) are photos from customers that have purchased it in the past.
What is the difference between “Ei” and “Regular” knives?
EI has a different tip than the gyuto, the shape is very similar to this knife: https://knifewear.mom/products/yu-kurosaki-r2-senko-western-kiritsuke-gyuto-210mm?variant=40640668598446 We've sent them to our photographer so they should get some photos up soon.

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