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Yu Kurosaki - Shizuku SG2 Santoku 170mm

$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.