Forge-Smith Kurosaki Yu, from Takefu (Echizen City, Fukui Pref)

Nearly 6 or 7 years ago, I had the opportunity to meet Kurosaki Yu and see his knives at the Seki Outdoor Knife Show. At that time, I asked him several questions about his knives and began conversing with him. I was very impressed by his passion and enthusiasm for knife making, as well as his knives.

As you know, a person can only become a great forge smith through experience because they need time to develop and perfect their skills and techniques; a process that unquestionably requires significant determination and hard work. I noted that this young smith appeared to be enjoying this learning process, in addition to making knives, and I found this very impressive and admirable.

Over the course of the last few years, forge smith Kurosaki Yu has gained a great reputation – not only in Japan, but throughout the world – for the quality of his knives and his willingness to listen to customer feedback. This talented young smith is a great example of the new generation of Japanese Forge-Smiths.

You might be wondering: "Why have Kurosaki and his knives became so popular and how do his knives differ from those made by other blade smiths?"

There are many possible answers to these questions, however, I personally think that his passion and attitude towards knife making are two key elements. For example, Kurosaki tries to consider every detail of his knives; in addition to carefully rounding and polishing the choil and spine to allow a comfortable grip, he also uses customer feedback to help him create knives that better perform their intended purpose and are enjoyable to use.

For over 10 years, Kurosaki Yu trained as an apprentice at the 'Takefu Knife Village Co-operative’ in Echizen City, Fukui Prefecture, under the great forge smith Master Kato, who is well known for the outstanding cutting performance and quality of his traditional hammer forged knives. While Kurosaki’s knives share these same qualities, his knives have their own sense of personality and aesthetics due to the unique blade finishing processes that he has developed, such as the range of distinctive Tsuchime hammered textures that he often uses to embellish his knives. Each one of Kurosaki’s knives are unique, comfortable, and delightful to own and use.

The unique Tsuchime hammered texture and blade shape of these R-2 laminated blades (HRc. 62 to 63; Stainless) gives them a distinctive appearance and their blade geometry (Symmetrical 50/50 grind), which is ground thin behind the edge, is ideally suited to precise cutting tasks and detail work.

Kurosaki’s knives feature a concave spine – which curves downwards away from the handle – because his product testing and customer feedback indicates that this profile provides a more comfortable grip and better handling. Indeed, Kurosaki’s customers frequently compliment the functionality of his knives, as well as their beauty.

To match the attractive appearance of his traditional hammer forged blades, Master Kurosaki decided to fit these knives with traditional Japanese Lacquered Handles (Octagonal shape), which are both elegant and beautiful.

The Gyuto is true multi-purpose knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.

Knife Model: Kurosaki Yu, R-2 "Shizuku" Small Wa Gyuto 155mm (Utility Knife)

Blade Material: R-2 Clad

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal Japanese Lacquered Handle

Saya Included: No.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.  

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.