Yu Kurosaki is a talented young blacksmith based out of Takefu, Japan who is best known for his use of intricate forged tsuchime patterns to differentiate his lines. All of his knives have forged distal taper and an aggressive Scandi grind resulting in a very thin edge that glides through produce with ease.
The Shizuku line we carry are all made using R2/SG2 steel which takes an exceptional edge and keeps it for a long time. The stainless cladding resists corrosion and makes maintenance simple.
• Brand : Kurosaki Cutlery
• Style : Sujihiki (Slicing Knife)
• Blade Length : 240mm (9.4")
• Weight : oz
• Blade Steel Type : Core R2/SG2 Powdered Steel
• Handle material : Rosewood with Pakkawood ferrule
• HRC : 63
• Bevel Angle Ratio : 50/50
• Cover : Not included
Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.