• Yu Kurosaki SG2 Senko Ei Kiritsuke Petty 130mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Petty 130mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Kiritsuke Petty 130mm from Yu Kurosaki
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Yu Kurosaki R2 Senko Petit 130mm

Yu Kurosaki R2 Senko Petit 130mm

$397.00 CAD
$397.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
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À propos de Yu Kurosaki Senko - 

C'est sans doute le plus beau couteau de travail que j'aie jamais vu. Le nom, Senko, signifie "éclair" en japonais, inspiré par les marques de marteau en forme d'étincelles sur la lame. Kurosaki-san aime manifestement la forge, car il a été inspiré pour créer ce design unique par les étincelles s'échappant de l'acier pendant le forgeage. J'apprécie toujours un fabricant de couteaux qui le fait par amour de l'artisanat.

L'acier inoxydable SG2 utilisé dans la lame est d'une netteté redoutable, capable de conserver son tranchant mieux que la plupart des autres aciers à couteaux. Kurosaki-san a rendu le tranchant juste assez fin pour couper comme un laser tout en le gardant suffisamment épais pour être relativement durable.

Yu Kurosaki a commencé sa carrière de forgeron en 2002 chez Kanehiro Uchi Hamono, où il a été apprenti auprès de Hiroshi Kato. Kato-san lui a bien enseigné, et Kurosaki-san est maintenant reconnu comme un maître à part entière. Il m'a dit qu'il n'était pas doué au début et a lutté pendant longtemps, mais sa première vente l'a inspiré à persévérer. Nous sommes tous contents qu'il l'ait fait. Kurosaki-san est depuis devenu célèbre pour ses lames et ses finitions incroyablement créatives, qui sont autant de l'art que des outils de cuisine haute performance.

À propos de la forme - C'est le couteau idéal pour les petits travaux effectués sur une planche à découper. Parfait pour émincer les échalotes, hacher les herbes et désosser les petites protéines. De plus, les couteaux Petty sont un outil indispensable pour ceux qui ne se sentent pas à l'aise avec un couteau de chef plus grand.

Shape Petty
Blade Length 130 mm |
Blade Height 28,6 mm
Thickness 2,1 mm
Weight 67 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Doubler (50/50)
Handle Manche de style japonais (Wa) - Octogone Bois de rose Collier en bois de pakka blond -
Knife Line Yu Kurosaki Senko
Blacksmith Yu Kurosaki
Made in Echizen, Fukui, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


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: YKUR2SK130PE

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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Indepth on the Yu Kurosaki R2 Senko Petit 130mm

  • Yu Kurosaki SG2 Senko Ei Kiritsuke Petty 130mm from Yu Kurosaki

    Petty

    This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

  • Yu Kurosaki Senko

    Yu Kurosaki Senko

    Explore the whole knife line  

  • Yu Kurosaki - Blacksmith

    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.
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  • Ships From Calgary
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Overall rating: 4.6 / 5 from 5 reviews.

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Reviews

Petty knife to die for

"Love it!"

— Karen B. (5/5)

Not the laser I hoped for.

"A little bit disappointed with the level of sharpness this arrived with. Definitely not the laser I hoped it would be. However, it’s extremely well made and looks stunning. Apart from the initial sharpness, this is decent but not spectacular knife for the money."

— Viv J. (3/5)

Powerhouse in a small package

"This little thing can really make short work of things. I am still getting to know it but I can tell it'll be one of the items I cherish the most in my kitchen over the years. Razor sharp and stunning in person. Perhaps quite delicate so take very good care of this knife and it will treat you right by its dazzling looks and great geometry."

— Arthur H. (5/5)

Sharpest Knife I own

"Beautiful knife cuts like butter!"

— alon b. (5/5)

A Wonderful Knife

"This knife is a joy to use. The blade is slender, very sharp and. the handle is just right."

— Michael (5/5)

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