• Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 240mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 240mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 240mm from Yu Kurosaki
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Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 240mm

Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 240mm

$537.00 CAD
$537.00 CAD
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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 240 mm |
Blade Height 55.9 mm
Thickness 2.1 mm
Weight 185 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: 5.0 / 5 from 4 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["edge","knife"].

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Reviews

Excellent

"The edge was very reasonably sharp on arrival. Quick ceramic honing brought it up to par. The balance is really good. Tip is great for finesse work. Blade is thin and goes through produce like a charm. Wa is comfortable and overall ergonomics are really well executed. 240 mm handles like a 180mm. Plus it looks fantastic and hammered pattern really helps with separation and fall away! Knifewear service was super as another knife I received prior from an unnamed smith had some issues and the staff made me whole with return and order of this knife they recommended as a replacement Glad they did."

— Matthew C. (5/5)

Pretty looking workhorse knife

"Funky cranked/offset tang for a funky knife. Lots of blade for guys and gals who cut long meat, bread, and vegetables. You could treat it like a mini sujihiki (almost), with lots of slicing real estate; I like using it, but I'm a size queen, so. Edge out of the box was fine, not particularly amazing, need some encouraging to cut into tomatoes and peppers, but cut meat particularly well. Give it a few pass on a high grit stone, deburr, strop, and it's golden. Buy a cover for it, the funky shape means nothing off the shelf in the scabbard/saya department really fit it well; just get a plastic blade guard."

— Duy T. (5/5)

Gorgeous knife and amazing edge retention!

"This is an amazing knife. I've been using it for close to 3 weeks as a sushi chef and the edge retention on this knife is simply amazing. A bit of honing here and there and it is still 9/10 sharp. The grind on the knife makes it super thin behind the edge but its still tough enough for most jobs."

— Aaron (5/5)

high edge retention

"high edge retention, doesn't rust like carbon steel. all hats up for Mr. yu kurosaki"

— Francis L. (5/5)

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