Handmade Tsuchime knives in small batch by one of the most celebrated young knife making artisan in Japan - Yu Kurosaki. This handmade VG10 gyuto has an incredible level of finish and polish, with Kurosaki's signature "Fujin" tsuchime patterns that are both aesthetically pleasing and functional. Installed on a beautiful custom ebony handle with white buffalo horn kuchiwa, this knife offers laser performance, incredible cutting smoothness, well-balanced handling and a stunning look. We have decided to not go with the basic stock handle and instead asked this premium ebony wood white buffalo horn handle to be installed to add even more values to this beautiful knife.
- Origin (Made in): Echizen, Japan
- Brand: Yu Kurosaki
- Craftsman: Yu Kurosaki
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel Damascus
- Hardness: 61+/- HRC
- Hand Forged, Hand Ground, Hand Sharpened
- Blade Finishes:
- Signature Tsuchime
- Blade Length: 210mm (8.2") / 240mm (9.4")
- Height (at heel): 47mm / 52mm
- Spine Thickness
- Above heel: 3.1mm / 3.2mm
- Middle: 2.0mm / 2.0mm
- Premium Custom Handle
- Shape: Octagonal Wa Handle
- Material: Premium Ebony Wood
- Kuchiwa: White Buffalo Horn
- Length: 135mm / 135mm
- Weight: 173g (6.10oz) / 208g (7.33oz)
- Engraved mark: In Japanese Kanji "Echizen Kurosaki Yu" (越前 黒崎 優)
About Yu Kurosaki 黒崎 優
A young artisan in his forties, Yu Kurosaki has become one of 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, are 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. Do not scrape food from cutting board with the cutting edge.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene 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.