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Mikazuki Knives

Yu Kurosaki - SG2 Hammered "Senko" Gyuto Knife 210mm with rosewood handle red ferrule

Yu Kurosaki - SG2 Hammered "Senko" Gyuto Knife 210mm with rosewood handle red ferrule

Regular price $418.00 AUD
Regular price Sale price $418.00 AUD
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Specifications:
Knife Type: Gyuto
Steel Type: SG2 Core,Stainless Tsuchime Clad
Blade Hardness: HRC 62-63
Blade Type: Double bevel
Blade Length: 210mm
Full Length: 355mm
Blade Height (Heel): 50mm
Spine Thickness(Mid): 2mm
Handle: Octagonal rosewood red ferrule
Handle Length: 130mm
Weight: 145g

 

Type of knife:
Gyuto Chef knife is the ultimate all-purpose knife for use in your home and commercial kitchens. It can be used for cutting, chopping, slicing, dicing, filleting meat, vegetables and fish. Gyuto knife does pretty much most of the jobs in a kitchen by itself.  Gyuto can range from 180mm to 270mm usually. The most popular for home use is 180mm or 210mm as this gives the best balance of length and weight for small spaces and 240mm is more common in commercial kitchens.


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) 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.

 

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

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