Skip to product information
1 of 9

Mikazuki Knives

Yu Kurosaki - SG2/R2 Hammered "Senko Ei" Sujihiki Knife 240mm with rosewood handle red ferrule

Yu Kurosaki - SG2/R2 Hammered "Senko Ei" Sujihiki Knife 240mm with rosewood handle red ferrule

Regular price $448.00 AUD
Regular price Sale price $448.00 AUD
Sale Sold out

Knife Type: Sujihiki
Steel Type: SG2 Core,Stainless Tsuchime Clad
Blade Hardness: HRC 62-63
Blade Type: Double bevel
Blade Length: 240mm
Full Length: 395mm
Blade Height (Heel): 38mm
Spine Thickness(Mid): 2mm
Handle: Octagonal rosewood handle red ferrule
Handle Length: 130mm
Weight: 132g


Type of knife:
Sujihiki has a slender and long blade. Sujihiki is suitable for carving and slicing roast meat, poultry, raw meats, fish, and all other proteins.  The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion. The slender blade avoids sticking to the proteins. If you often slice fish, meats, hams etc, Sujihiki is the best choice for your needs.

About blacksmith:
The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Blacksmith Yu Kurosaki is one of the most popular and skilled young blacksmiths in Echizen, Japan. He became a traditional craftsman (DENTO KOGEISHI) at the young age of 39 and has been highly acclaimed at many knife shows. He uses traditional Japanese forging techniques  and makes very sharp and beautiful knives. 

Kurosaki Knives official website


Steel type
SG2 (Super Gold2) / R2 is a high carbon stainless steel developed by Takefu Special Steel Co. Ltd in Fukui, Japan. It is also called Powdered High Speed Steel. SG2 is super high quality stainless steel which has excellent score of rust/corrosion resistance, hardness & durability. It gets excellent sharpness and edge retention which means it maintains sharpness for long time. Though it is a hard steel, it is relatively easy to resharpen.

Use and Care
- Do not attempt to cut or chop frozen foods/bones to avoid the blade chipping or breaking.
- Hand wash with warm water and towel dry.
- Use a sharpening whetstone stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.


If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.

View full details