Yu Kurosaki "Senko" R2/SG2 Gyuto

by Yu Kurosaki


This is an SG2 Gyuto handcrafted by Yu Kurosaki with his latest Tsuchime pattern "Senko" (sparkle) on an incredibly looking stainless cladding. Ground beautifully towards the edge, the jigane including the entire tsuchime pattern is then polished to a mirror-like effect before exposing the SG2 steel core, which is heat-treated to 63 HRC with superior edge retention. Behind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. Yu Kurosaki makes perhaps the most stunning tsuchime patterns in Japan. His handcrafted knives are not only aesthetically pleasing, but also offers superb cutting performance.


  • Origin (Made in): Echizen, Fukui Prefecture, Japan
  • Brand: Yu Kurosaki
  • Craftsman: Yu Kurosaki
  • Knife Type: Gyuto
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): R2/SG2
    • Jigane (Cladding): Stainless Steel
    • Hardness: 63 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Finishes:
    • Signature Tsuchime (Hammered)
    • Kyomen (Mirror) Like
  • Blade Length: 210mm (8.3") / 240mm (9.4") / 270mm (10.6")
  • Blade Height (at heel): 48mm / 51mm / 56mm
  • Spine Thickness
    • Above heel: 2.2mm / 2.2mm / 2.1mm
    • Middle: 2.1mm / 2.1mm / 2.0mm
  • Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Wenge / Ebony 
    • Kuchiwa: Buffalo Horn
    • Length: 129mm / 139mm / 144mm
  • Overall Length: 356mm / 394mm / 431mm
  • Weight:
    • Wenge: 149g (5.26oz) / 181g (6.38oz) / 210g (7.41oz)
    • Ebony: 166g (5.86oz) / 201g (7.09oz) / 237g (8.36oz)
  • Engraved Mark: In Japanese Kanji "Kurosaki Yu" (黒崎 優)

About Yu Kurosaki 黒崎 優

A young artisan in his forties, Yu Kurosaki has become one of the leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, is not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.


Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.


We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. 

Customer Reviews

Based on 2 reviews
Richard Downer (Auckland, NZ)
Beautiful but...

Absolutely beautiful knife but I was a little disappointed at the fit and finish on such an expensive knife.

Good: Smooth rounded polished spine and choil. Mirror-like polish, hammered Tsuchime looks great. Handle is high quality.

Not so good: Out of the box sharpness is average, can slice cut paper but not push cut. There is a scratch on the mirror part of the blade that wont buff out. There is a scratch on the horn bolster looks like its from hitting the bolster on whetstone while sharpening. Glue is coming loose from the handle where the bolster meets the blade, im worried water will get in and cause rust. For some reason, the signature on the blade is not exactly what is stated in the picture and description (missing Echizen).

Alex Lee (Central, HK)
Kurosaki sg2

I have been using carbon steel knives and surprise by how good the sg2 performed. Have heard good things about it before hand but still surprised by it. And the design are just stunning. But only concerns is when it is time to come that I have to thin my knives, which probably be quite a few years away.

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