• Yu Kurosaki SG2 Senko Ei Gyuto 270mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Gyuto 270mm from Yu Kurosaki
  • Yu Kurosaki SG2 Senko Ei Gyuto 270mm from Yu Kurosaki
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Yu Kurosaki SG2 Senko Ei Gyuto 270mm

Yu Kurosaki SG2 Senko Ei Gyuto 270mm

$599.00 CAD
$599.00 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 Gyuto
Maintenance Level Low
Blade Length 270 mm |
Blade Height 60 mm
Thickness 2 mm
Weight 200 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.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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Overall rating: 5.0 / 5 from 2 reviews.

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Badass knife

"Feels great in the hand, not as sharp as I'd like it."

— Rae R. (5/5)

Love the Senko at 270mm

"I bought this knife because I’d never had a 270mm knife before. Also because I have big hands. The problem is I am a line cook and my apartment is so small! Very little space to fully utilize this knife. However, I found ways to use it. In my apartment, I clear up space on my breakfast table to do major prep tasks. At work, I started prepping food away from my line, which is a very confined space. First obstacles: neutralized. Once I finally began cutting vegetables and slicing meats, I admit it was awkward at first. I’m used to 240 and 210 gyutos. After a few days with this knife in my rotation I not only got used to it, but it’s really hard for me to go back to a regular sized gyuto. If your hands are smaller, using the pinch grip removes some of the length and gives you more control. Smaller vegetables like chili peppers, alliums, and radishes don’t feel awkward to cut. Larger root vegetables and cabbages and lettuces are noticeably easier to process than a 240mm in my hands. I appreciate the large height at the heel. Despite the height, a lot of it comes from the offset spine of the Senko. This means you can have a large-feeling blade alongside the weight and true height of a smaller one. One surprising benefit is through fish butchery. Typically you would use a sujihiki or a yanagiba. But in a pinch, the Senko is still amazing. For a tall-feeling blade, it’s not that tall. So, you have less friction or drag when you are slicing raw fish flesh. Still not as good as a sujihiki or a yanagiba but it’s still frickin great. I portioned raw striploin and cooked smoked brisket with it last week. Both are large meats that require different knives. You wouldn’t typically use a knife with a high Rockwell hardness on a brisket if it has a thick bark. You’d usually use either a long bread knife or a scimitar. However, with good technique the Senko can be used to slice nice slabs without sawing it the meat too much. With the raw striploin, I was worried that the thick meat would create a lot of friction. You’re not as worried about harming the meat as you would with fish, but friction can cause slips that may harm the user. However, it was surprisingly easy. The Senko at 270mm isn’t an all-around blade like a regular 240mm gyuto would be. However, it feels a lot better using it if you are a prep cook or if you are working with expensive ingredients that a regular 240mm isn’t required for."

— Kim (5/5)

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