Kurosaki Yu

Kurosaki Senko SG2/R2 240mm (10”) Gyuto Chef Knife : Blade Only

Sold out

Kurosaki Yu

Kurosaki Senko SG2/R2 240mm (10”) Gyuto Chef Knife : Blade Only

Sold out

 Yu Kurosaki is a master blacksmith well known in Japan for his production of innovative blade design. His passion for new design and his commitment to superb craftsmanship combine to produce an amazing knife that is both beautiful and functional.

This is his sparkle series. The hammered pattern sparkles as it interacts with the light. It’s really stunning to see. R2 (SG2) is a powder metallurgy ‘super steel’ that has become a popular knife steel because of its cutting performance, excellent edge retention, and high corrosion resistance.

Blade-only knives can be customized or purchased separately.

  • Knife Type: Gyuto Steel Type: R2/SG2 (Stain resistant steel)
  • HRC: 62-63
  • Blade Type: Double edged blade

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.
  • Description

 Yu Kurosaki is a master blacksmith well known in Japan for his production of innovative blade design. His passion for new design and his commitment to superb craftsmanship combine to produce an amazing knife that is both beautiful and functional.

This is his sparkle series. The hammered pattern sparkles as it interacts with the light. It’s really stunning to see. R2 (SG2) is a powder metallurgy ‘super steel’ that has become a popular knife steel because of its cutting performance, excellent edge retention, and high corrosion resistance.

Blade-only knives can be customized or purchased separately.

  • Knife Type: Gyuto Steel Type: R2/SG2 (Stain resistant steel)
  • HRC: 62-63
  • Blade Type: Double edged blade

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.