Yu Kurosaki SG2 Senko Gyuto 240mm - Dark MapleYu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - angled viewYu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - blade detailYu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - handle detailYu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - view 5Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - view 6Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - view 7Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - view 8
Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple
Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - angled view
Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - blade detail
Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - handle detail
Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - view 5
Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - view 6
Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - view 7
Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple - view 8
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Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple

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Yu Kurosaki SG2 Senko Gyuto 240mm - Dark Maple
$458.00 AUD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SG2 Stainless Tsuchime Clad
Hardness
~63 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
SG2 Stainless Tsuchime Clad
Handle Material
Octagonal Dark Maple
Bevel
Double Bevel
Edge Length
246mm
Overall Length
400mm
Spine Thickness Heel/Mid
2mm
Blade Height @ Heel
56mm
gWeight
198g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Echizen·Blacksmith

Yu Kurosaki

Echizen, Fukui
Yu Kurosaki

A 12-year apprenticeship under Hiroshi Kato, earning Japan's youngest-ever master blacksmith title.

Coordinates
35.9°N · 136.2°E
Signature
Hammered finish, performance grinds
Steels
Aogami SuperSG2R2
Yu Kurosaki has become one of Japan’s most celebrated blacksmiths, known for his bold aesthetic choices, cutting-edge techniques, and dedication to pushing the boundaries of traditional knifemaking. Beginning his journey in his teens and apprenticing for 12 years under Hiroshi Kato, Kurosaki established his own forge in 2014 and has since earned recognition from the Japanese government as the youngest ever to be named a Master Blacksmith.

His knives are instantly recognizable for their striking Tsuchime and Suminagashi finishes, thin grinds, and use of high-performance steels such as SG2, HAP40, and stainless-clad Blue Super. Kurosaki’s Fujin series, with its dramatic wind-patterned hammer finish, helped cement his reputation as a blacksmith who blends artistry and technical brilliance in equal measure.
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