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Yu Kurosaki SG2 Senko Western Sujihiki 240mm

Name: Yu Kurosaki SG2 Senko Western Sujihiki 240mm
Brand: Yu Kurosaki
SKU: YUKR2SKWE240SU-ST
Price: 1057.00 AUD
Availability: OutOfStock

$1,057.00 AUD

Sale Sold out

Shipping calculated at checkout.

Handle Ironwood Blue Turquoise Green Turquoise Striped Current Turquoise Green Turquoise - Hairline Crack In Handle Blue Turquoise - Hairline Crack In Handle

Quantity

Pickup available at Calgary

Usually ready in 24 hours

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 - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.

Shape	Sujihiki
Blade Length	240 mm
Blade Height	36.6 mm
Blade Thickness Above Heel	2 mm
Weight	203 g
Steel Type	SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness	62–63
Blacksmith	Yu Kurosaki
Edge/Bevel	Double (50/50)
Handle	Western Handle - Metal Bolster
Made in	Echizen, Fukui, Japan
Knifeline	Yu Kurosaki Senko

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

Knife Care

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.com/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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