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*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
Yu Kurosaki - Shizuku SG2 Santoku 170mm

Yu Kurosaki - Shizuku SG2 Santoku 170mm

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$240.00
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:

315mm 

Blade Length Tip to Heel:

170mm 

Blade Height:

46.4mm

Blade Width at spine:

2.7-1.2mm

Total Weight:

123 grams 

Steel Type:

SG2 stainless

Rockwell Hardness:

62 - 63

Handle Materials:

Teak/Buffalo Horn

 The Shizuku line from Yu Kurosaki is hand forged from high performance corrosion resistant SG2/R2 steel. With a thin grind, beautiful hammering, easy maintenance and excellent steel these knives are quickly becoming a house favorite.

*The Santoku Bocho (meaning "three Virtues" or "Three uses") rivals the Gyuto for our most popular knife. It gets its popularity from its versatility and ability to tackle a wide range of tasks. They typically range in size from  130mm to 200mm have a flat edge with little to no belly and a "sheepsfoot" blade shape. Santokus are very popular among home cooks due to their versatility and to them having a slightly smaller size than a gyuto. Because a home cook tends to have a smaller space available to them and is prepping less quantity than in a professional the smaller size of a santoku makes it an excellent choice for a general purpose knife. The smaller size also makes for a great "line knife" for a professional chef or cook when space is limited during service. The size also make it great for prepping smaller items for service. *

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.