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Senko Petty Knife
This double-edged petty knife has a 275 mm (10.8-inch) blade, a 150 mm edge, and weighs 76 g, made from SG2 powdered high-speed steel.
Bunka Knife
Gyuto Knife: Double-edged blade, 313 mm in length with a 168 mm cutting edge. Weighs 128 grams and is crafted from SG2 powdered high-speed steel.
Aogami Super Nakiri
Recommended cutting surfaces: wood, rubberized boards, high-end composites, and quality plastics help protect and extend the knife’s edge.
Sujihiki with Oak Handle
Handle Specifications: Hachikaku (Octagonal) shape, crafted from burnt oak, with a length of 130 mm, overall length of 391 mm, and a weight of 151 g.
Bunka with Maplewood Handle
Today, Yu’s handmade knives, crafted in small batches, are so sought-after internationally that top models are becoming increasingly rare to find.
Colored Damascus Bunka
This blade features a colored Damascus finish, measuring 170 mm (6.7 inches) in length and 48 mm in height at the heel.
Accessories
Knife Sharpeners
Knife Block Holders
Knife Magnetic Strips
The Story of Yu Kurosaki Knives
Yu Kurosaki’s journey in the world of Japanese knife-making began in Takefu Knife Village, Echizen—a region with an impressive 700-year legacy in the cutlery craft. Starting out as an apprentice in 2002, Kurosaki immersed himself in traditional blacksmithing under the guidance of seasoned experts. Rather than simply following convention, he took those time-honored methods and infused them with his own innovative approach, gradually developing a distinct brand identity.
Kurosaki’s knives are recognized both for their striking visual appeal and practical performance. Series like “Shizuku” (Raindrop) and “Fujin” (Wind God) exemplify his commitment to both aesthetics and functionality; these unique blade patterns not only catch the eye but also contribute to smoother, more efficient cuts by minimizing friction. He consistently works with premium Japanese steels such as SG2, VG10, and Aogami Super, which are highly regarded for their strength and edge retention.
Today, Kurosaki’s dedication to his craft has propelled his brand to an international audience. His knives are sought after by professional chefs and collectors worldwide. Despite his global reputation, Kurosaki remains focused on blending innovation with tradition, continually advancing the art of Japanese blacksmithing while delivering high-performance tools tailored for modern culinary demands.
Frequently Asked Questions
Whether you have questions about our knife selection, care instructions, or the craftsmanship behind our products, we’re here to assist you. Feel free to reach out with any inquiries or feedback—you’re an essential part of our community!
Ask your Question
Yu Kurosaki offers a range of knives, including Gyuto, Nakiri, Petty, Sujihiki, and Bunka. Each knife is designed for specific culinary tasks, combining traditional craftsmanship with modern aesthetics.
The knives are primarily crafted from high-quality Japanese steels, such as SG2 (Super Gold 2), VG10, and Aogami Super. These materials are known for their durability and ability to hold a sharp edge.
To maintain the quality of your knife, it’s recommended to hand wash and dry it immediately after use, avoid cutting on hard surfaces, and regularly sharpen the blade using appropriate methods.
Yes, Yu Kurosaki knives are designed for both professional chefs and home cooks. Their balance, sharpness, and craftsmanship make them ideal for a variety of culinary tasks.
Yu Kurosaki knives are available through select retailers and online shops worldwide. They can also be found at specialty knife shops and culinary stores.
Each knife is handcrafted in Takefu, Japan, utilizing traditional forging techniques combined with innovative designs. The unique blade patterns, like those seen in the Shizuku and Fujin series, not only enhance aesthetics but also improve performance.