Yu Kurosaki "Shizuku" R2/SG2 Tsuchime 170mm Santoku with Rosewood Handle
Yu Kurosaki's Shizuku Santoku turns a compact all-purpose profile into one of his most recognizable blades. The SG2 powder-steel core offers excellent edge retention and corrosion resistance, protected by softer stainless cladding for practical daily care. Shizuku's hand-hammered texture evokes falling droplets and catches light across the blade without compromising its purposeful geometry. At 170mm, the santoku is agile enough for smaller boards while retaining useful height for vegetables and comfortable knuckle clearance. This version uses an octagonal rosewood handle with a black pakkawood ferrule, giving the knife a warmer, lighter presentation than the existing ebony-handled configuration. The thin, hard edge rewards accurate technique and delivers the clean, precise cutting character expected from Kurosaki's Echizen workshop. Spec: Origin (Made in): Echizen, Fukui Prefecture, Japan Brand: Yu Kurosaki Craftsman: Yu Kurosaki Series: Shizuku Knife Type: Santoku Blade Construction: San Mai Grind: Double-edged Blade (50/50 Grind) Hagane (Core Steel): R2/SG2 Jigane (Cladding): Stainless Steel Hardness: 62-63 HRC Hand-forged, hand-ground, hand-sharpened Blade Finishes Signature Shizuku Tsuchime (Hammered) Blade Length: 170mm (6.7") Blade Height (at heel): 47mm Spine Thickness Above heel: 3.0mm Middle: 1.5mm Handle Shape: Hachikaku (Octagonal) Material: Rosewood Kuchiwa: Black Pakkawood Length: 130mm Overall Length: 310mm Weight: Approx. 139g (4.90oz) Engraved Mark: In Japanese Kanji "Echizen Kurosaki Yu" (越前 黒崎 優) About Yu Kurosaki 黒崎 優 Yu Kurosaki is one of Echizen's most recognized contemporary blacksmiths. A certified traditional craftsman, he is celebrated for hand-forged blades with expressive hammered patterns such as Shizuku and Fujin. His work combines memorable surface design with thin geometry, fine finishing, and an energetic cutting feel. Care: R2/SG2 is a powder stainless steel with excellent edge retention and corrosion resistance. Hand wash with a soft sponge and dry promptly after use. The high hardness supports a long-lasting edge but also requires controlled technique: avoid bones, frozen foods, hard fruit pits, twisting, prying, and lateral force. Do not use a dishwasher or abrasive cleaner on the polished hammered surface. Cutting Surface: Recommended cutting surfaces include wood, rubberized boards, high-end composites, and quality plastics such as polyethylene. These forgiving surfaces help protect and prolong the knife's edge. Avoid glass, metal, stone countertops, and other rigid, non-forgiving surfaces. Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results while allowing precise control over the edge.