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The new Fujin series of knives from one of our most loved blacksmiths takes knife aesthetics to a new level. These are stunning blades in every regard.
Yu Kurosaki makes several different lines of knives under his own name. They have many things in common, including some of the best blade finishes in the business. From the frosty look of his Shimo line to the stunning hammered finishes on the Megumi and R2 Hammered blades, Yu Kurosaki has found a huge following of chefs, home cooks and knife lovers worldwide. Now he brings another revolutionary look to kitchen cutlery with these amazing looking Fujin knives.
Kurosaki is particularly adept in his treatment of select steels. In the case of the Fujin series he chooses to work with Aogami Super and has done a remarkable job with this alloy. The knife comes with a nice, rosewood octagonal handle.Blacksmith: Yu Kurosaki
Location: Echizen Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless
Finish: Fujin Kurouchi
Weight: 5.3 ounces / 152g
Blade Length: 160 mm
Thickness at Heel: 3 mm
Blade Height: 52 mm
Handle: Rosewood Octagonal
Yu Kurosaki makes several different lines of knives under his own name. They have many things in common, including some of the best blade finishes in the business. From the frosty look of his Shimo line to the stunning hammered finishes on the Megumi and R2 Hammered blades, Yu Kurosaki has found a huge following of chefs, home cooks and knife lovers worldwide. Now he brings another revolutionary look to kitchen cutlery with these amazing looking Fujin knives.
Kurosaki is particularly adept in his treatment of select steels. In the case of the Fujin series he chooses to work with Aogami Super and has done a remarkable job with this alloy. The knife comes with a nice, rosewood octagonal handle.
福井県越前鍛冶 黒崎優 Blacksmith of Echizen Yu Kurosaki from Takayuki Shibata on Vimeo.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent first carbon knifePosted By: ck
Paid for sharpening and it was the sharpest knife I ever used so far. It only took 1 use to get patina. It got slight blue tint from cutting potatoes. The kurouchi is really not as stainless as I thought it would be because it got some minor patina too.
It gotten slight blue patina and slight darker brown patina on the edge. I use a scotch sponge and try to remove the darker brown patina but it screwed up like 20% of its edge. The scotch sponge actually rubs out quite alot of material because the sponge got blackened a little. I really regret that I used scotch sponge on it.
I bought the cheap knife guard but it was so tight I scratched the surfaces so I recommended not to use that cheap knife guard with these knives.
Paid for sharpening and it was the sharpest knife I ever used so far. It only took 1 use to get patina. It got slight blue tint from cutting potatoes. The kurouchi is really not as stainless as I thought it would be because it got some minor patina too.
It gotten slight blue patina and slight darker brown patina on the edge. I use a scotch sponge and try to remove the darker brown patina but it screwed up like 20% of its edge. The scotch sponge actually rubs out quite alot of material because the sponge got blackened a little. I really regret that I used scotch sponge on it.
I bought the cheap knife guard but it was so tight I scratched the surfaces so I recommended not to use that cheap knife guard with these knives.
