• Yu Kurosaki SG2 Senko Ei Kiritsuke Sujihiki 270mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Sujihiki 270mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Sujihiki 270mm from Yu Kurosaki
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Yu Kurosaki SG2 Senko Ei Kiritsuke Sujihiki 270mm

Yu Kurosaki SG2 Senko Ei Kiritsuke Sujihiki 270mm

€346,00 EUR
€346,00 EUR
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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 - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra-thin applications like Carpaccio will become a breeze to execute.

A 270mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.

Shape Sujihiki
Maintenance Level Low
Blade Length 270 mm |
Blade Height 42 mm
Thickness 2 mm
Weight 161 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. 


SKU: YKUR2SK270SU

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

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Overall rating: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["slices"].

Review highlights

Reviews

Carving With a Spark

"Looks - The “forge spark finish” is gorgeously eye catching, and is also functional, it aids food release, a highlight was carving seared tuna and watching it fall away from the blade, Slices - Carves tuna, chicken and pork beautifully (extremely consistent slices with back bacon), and I can’t wait cut into the next brisket I smoke. Service - All stainless, low maintenance in terms of rust prevention. The SG2 powdered steel edge is going to retain an edge much better than my other stainless knives, but won’t build its own character (patina) if you’re looking for that."

— Daniel M. (5/5)

I chose this one

"I had ordered two other knives from another store. They were both beautiful, but the handles were too small in diameter for my meat hook sized hands. I looked at about ten sujihikis in total. I ended up buying the kurosaki because it felt good in hand and I loved the looks. It cuts like a hot damn."

— Henri G. (5/5)

Carving Made Easy

"The length make single stroke slices easy. Roasts, hams and turkeys - watch out! A pleasure to use and to see."

— Warwick G. (5/5)

Beautiful, balanced and sharp

"Best 270mm sujihiki I've ever used. Holds an edge extremely well and glides through roasts and large watermelons effortlessly. I love it."

— Stephen S. (5/5)

Great slicer

"Love mine. Great balance, beautiful, super light and so sharp. Slicing is effortless. So far it holds it's edge perfectly with very minimal maintenance with a strop and ceramic rod."

— Chris H. (5/5)

Amazing slicer!

"This knife quickly became one of my dearest posessions. It's absolutely stunning and the performance is insanely good. I grin from ear to ear every time i yield this bad boy! Shipping to Norway was superfast, only three days!"

— Bjarne S. (5/5)

Probably the best turkey/roast knife

"Probably the best turkey/roast knife I'll ever need to own again."

— Sean H. (5/5)

Q&A

Hello. Is this line (Senko) machine/hand hammered or machine rolled? Thanks Ken Krone
hey Ken, I believe it is machine rolled, but hand hammered by Yu Kurosaki and his appentices! - Ellie

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