Yu Kurosaki Sujihiki Senko Ei SG2 270mm (10.6″) [Rosewood]

Kurosaki Sujihiki from the Senko Ei line is another special blade from the hands of a talented master blacksmith, Yu Kurosaki. The Senko Ei knives have three specific features: K-tip, offset blade and the unique triangle shaped hammer imprints on the top part of the blade. This sujihiki is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.

The unique triangle shaped hammer imprints on the top part of the blade resemble a diamond pattern − hence the name SENKO, which means “eternity” in Japanese.

BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.

→ The Ei series has a lowered and slightly offset blade in relation to the handle. The advantage of this design is that it has a greater knuckle-clearance.
→ A pronounced “K-tip” allows piercing and precise, delicate work.
→ The long, straight blade is ideal for cutting large cuts of meat and fish. The blade is 270mm (10.6″).

HANDLE:
The octagonal handle is made from beautiful, dark rosewood that is rounded off with a maple ferrule. It fits comfortably in the hands of both left- and right-handed users. 

STEEL:
The core of the knife is made of R2/SG2 powder steel that is hardened to around 62-63 HRC and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.

LAMINATION:
The steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel − also known as san-mai clad. 

→ Read more on Blade construction: Lamination.

GEOMETRY:
It has a double bevel (symmetrical) blade (50/50). The blade has a V-edge profile, which means that the blade tapers all the way from the spine to the edge on both sides at a common angle. This kind of grind offers a good balance between the ease of cutting and robustness.

BLADE FINISH:
The subtle combination of the migaki polished finish and the triangular hammer impressions is the hallmark of Kurosaki knives. The textured blade* ensures that food does not stick to the blade, and thanks to the unique shape of the pattern, the blacksmith has ensured that the light from the blade glistens as if from a water surface.
*the hammer marks are made with a special hammer with a triangular structure

→ Read more on Blade construction: Blade finish.

ABOUT THE BLACKSMITH:
Yu Kurosaki is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer’s dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.

Before opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.

☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!

Here’s a short video of Kurosaki’s workshop: