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Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Nakiri is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The nakiri knife is the second most popular knife style in Japan behind the santoku/ bunka and is a great all-around knife that is well proportioned and weighted for most average users in the home. They excel at chopping and push/pull cutting.Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple Wood
Weight: 5.5 oz (156 g)
Edge Length: 155 mm
Total Length: 310 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 53.2 m
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Nakiri is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The nakiri knife is the second most popular knife style in Japan behind the santoku/ bunka and is a great all-around knife that is well proportioned and weighted for most average users in the home. They excel at chopping and push/pull cutting.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
I love Yu, February 17, 2024Posted By: Richard
How many times have I heard internet experts claim that the hammered finish on Japanese knives doesn't work? Myth, busted! Or maybe they just didn't have the right knife. When I tested this Yu Kurosaki nakiri by dicing an onion, the pieces fell away from the blade like rain. The cutting edge may be a smidge less sharp than my HAP40 laser, but the latter is sticky, and there are times when you need the food to release. (With both knives, I ordered the sharpening service, which I highly recommend, to ensure I was getting the most out of them.) The place where the tang is glued into the handle could look a little neater, but that's a minor nitpick. Otherwise, this blade is beautiful, cuts very well and releases like a dream.
How many times have I heard internet experts claim that the hammered finish on Japanese knives doesn't work? Myth, busted! Or maybe they just didn't have the right knife. When I tested this Yu Kurosaki nakiri by dicing an onion, the pieces fell away from the blade like rain. The cutting edge may be a smidge less sharp than my HAP40 laser, but the latter is sticky, and there are times when you need the food to release. (With both knives, I ordered the sharpening service, which I highly recommend, to ensure I was getting the most out of them.) The place where the tang is glued into the handle could look a little neater, but that's a minor nitpick. Otherwise, this blade is beautiful, cuts very well and releases like a dream.
Almost perfectPosted By: Anthony
8 people found this review helpful
This thing looks awesome in person, the pictures really don’t do it justice. You have to see the way light reflects off it to really appreciate it. If you like the looks, I’d say buy buy buy!
The blade surface is very ant-stick to a surprising degree. It’s almost like there’s a non-stick coating or something but I’m sure there’s not. It just releases food really well, “magical” indeed.
Out of the box sharpness was pretty darn good, but I had it touched up and noticed a minor improvement. This thing does really well with potatoes, practically falls through them.
It’s also a bit heavier than I imagined it would be. It feels very solid and sturdy without being thick. I’ve wedged a few onions, but that’s probably my own fault.
Docking it one star since I think the choir/machi/spine areas could be rounded better. Maybe it’s just my grip/style, but the general bottom area between the blade and handle digs into my finger more than I’d like it too, making it uncomfortable to use for a lot of prep (which I bought it for). From what I’ve gathered, this is fairly common and shouldn’t be too much of a deterrent if you like this maker/knife. I’ve just seen other designs with a fully rounded area, or filleted corners, and I think that this would be perfect if only it had those.
8 people found this review helpful
This thing looks awesome in person, the pictures really don’t do it justice. You have to see the way light reflects off it to really appreciate it. If you like the looks, I’d say buy buy buy!
The blade surface is very ant-stick to a surprising degree. It’s almost like there’s a non-stick coating or something but I’m sure there’s not. It just releases food really well, “magical” indeed.
Out of the box sharpness was pretty darn good, but I had it touched up and noticed a minor improvement. This thing does really well with potatoes, practically falls through them.
It’s also a bit heavier than I imagined it would be. It feels very solid and sturdy without being thick. I’ve wedged a few onions, but that’s probably my own fault.
Docking it one star since I think the choir/machi/spine areas could be rounded better. Maybe it’s just my grip/style, but the general bottom area between the blade and handle digs into my finger more than I’d like it too, making it uncomfortable to use for a lot of prep (which I bought it for). From what I’ve gathered, this is fairly common and shouldn’t be too much of a deterrent if you like this maker/knife. I’ve just seen other designs with a fully rounded area, or filleted corners, and I think that this would be perfect if only it had those.
