Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: AS Carbon Steel
Weight: 4.3 oz (122 g)
Edge Length: 171 mm
Total Length: 314 mm
Spine Thickness at Heel: 1.8 mm
Blade Height: 46.9 mm
Cladding: Stainless Steel
HRC Hardness: 63–64
Edge: Double Bevel (50/50)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) don't let the looks fool you, it's also a functional work tool, March 5, 2025Posted By: Mark
I've been a big Kurosaki fan for a while now - yeah, they're flashy, but they're also comfortable and durable enough to withstand line knife duties with very little maintenance.
When I saw a new Kurosaki line with stainless-clad AS, I knew I had to get one. Admittedly, I hadn't been the biggest fan of how pointy he's been making his knives recently, but it translates to a super nimble santoku that can rock-chop, slice, and do most anything else equally well. That "downsweep" of the steel from handle to blade (another trait I haven't really liked in recent Kurosakis for purely aesthetic reasons) makes for an ergonomic cutting experience that my tight wrist really appreciates. As for the steel itself, (1) I went out of my way to rub lime juice all over the blade, and it still seemed to build a patina on its own terms, (2) when the patina does form, it's juxtaposed beautifully against the stainless cladding, which is further juxtaposed beautifully against the hammered kurouchi finish, and (3) I've only ever gently touched it up on a diamond steel, but it's still about as sharp as it was out of the box even after becoming a line knife.
If you think this is YOUR knife, just go ahead and pull the trigger - Kurosakis rip (as long as you get them from CKTG and the price is reasonable)
I've been a big Kurosaki fan for a while now - yeah, they're flashy, but they're also comfortable and durable enough to withstand line knife duties with very little maintenance.
When I saw a new Kurosaki line with stainless-clad AS, I knew I had to get one. Admittedly, I hadn't been the biggest fan of how pointy he's been making his knives recently, but it translates to a super nimble santoku that can rock-chop, slice, and do most anything else equally well. That "downsweep" of the steel from handle to blade (another trait I haven't really liked in recent Kurosakis for purely aesthetic reasons) makes for an ergonomic cutting experience that my tight wrist really appreciates. As for the steel itself, (1) I went out of my way to rub lime juice all over the blade, and it still seemed to build a patina on its own terms, (2) when the patina does form, it's juxtaposed beautifully against the stainless cladding, which is further juxtaposed beautifully against the hammered kurouchi finish, and (3) I've only ever gently touched it up on a diamond steel, but it's still about as sharp as it was out of the box even after becoming a line knife.
If you think this is YOUR knife, just go ahead and pull the trigger - Kurosakis rip (as long as you get them from CKTG and the price is reasonable)
