Skip to content

Yu Kurosaki SG2 Gyuto 240mm - W/ Saya

$420.00

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:

380mm 

Blade Length Tip to Heel:

240mm 

Blade Height:

50.6mm

Blade Width at spine:

2.8mm

Total Weight:

170 grams 

Steel Type:

SG2 stainless

Rockwell Hardness:

62 - 63

Handle Materials:

Teak wood

The Shizuku line from Yu Kurosaki is another beautiful example of the work that Kurosaki San produces. Shizuku translates to "drop" which is what the look of the tsuchime (hammered) pattern is meant to resemble. This blade is a one off made from SG2 steel with a Teak wood handle and Matching Teak wood Saya. Teak wood is a popular wood used for yacht decks due to its great water resistance, this make its perfect for knife handles.

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.