Description
A unique Nashiji (pear skin) texture combined with a hairline finish on the primary blade face, offering excellent rust resistance and an exceptional cutting feel.
🔗 Physical Display Video: https://youtu.be/9zHosTRCwxo
─── Specifications ───
❀ Rust Resistance: Excellent (Highly rust-resistant)
Size ｜ 27 cm
Thickness ｜ Approx. 2.4 mm
Blade Width ｜ Approx. 4.4 cm
Weight ｜ Approx. 179 g
❀ Handle Material: Oak Octagonal Lacquered Handle
❀ Saya (Sheath): Custom-made to fit the blade ▪️ Multiple materials available ▪️ Please contact our lovely customer service representative for details~
─── Core Steel ▪️ VG XEOS Steel ───
▸ An evolved next-generation steel based on VG10, developed by Takefu Special Steel in Japan as XEOS steel.
▸ Excellent edge retention with outstanding rust and corrosion resistance.
▸ Hardness ranges from 61 to 61.5 HRC.
─── Artisan's Soul: Yu Kurosaki ───
▸ Hailing from Echizen, a renowned knife-making hub in Japan, Yu Kurosaki is world-famous for his kitchen knife designs that blend aesthetics with practicality.
▸ Certified as a Traditional Craftsman in 2019, making him one of the youngest artisans to receive this distinction in Japan.
▸ His knives feature a lightweight grip and exceptional sharpness, making them highly favored by professional chefs.
▸ His most iconic trademark is his original, highly recognizable hammer-tone (Tsuchime) patterns.
▸ Representative collections include Shizuku, Fujin, Raijin, Senko, Gekko (New Gekko), and Kurosen.
▸ Insisting on handcrafting by the artisan, his work showcases exquisite craftsmanship, resulting in highly popular knives on the market.
─── Knife Type Introduction ▪️ Sujihiki (Slicer) ───
▸ The blade is long and thin, making it easy to slide between meat and connective tissue for precise separation and trimming.
▸ Ideal for trimming silver skin and tendons from meat, improving the cleanliness and texture of the prepared meat.
▸ Delivers clean and sharp cutting actions, preserving the integrity of food fibers and reducing tearing.
▸ Its functionality sits between a Gyuto and a Yanagiba, allowing it to serve as a versatile alternative knife.
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☆【 Maintenance & Care Precautions 】
Although stainless steel offers excellent corrosion resistance, it can still rust under humid, high-salinity, or damaged conditions. It is recommended to keep it dry and clean/maintain it regularly.
☆【 Professional After-Sales Maintenance 】
We offer professional kitchen knife sharpening services in-store to ensure your beloved knife remains in peak condition.
▸ Avoid Extreme Hard Objects: Strictly prohibited from chopping frozen ingredients or hard bones to prevent blade structure damage, chipping, or nicking.
▸ No Machine Washing or Drying: Do not use a dishwasher or dish dryer. High temperatures and harsh detergents will damage the knife body and handle material.
▸ Standard Cleaning Process: After use, please hand wash with warm water, immediately wipe completely dry with a dry cloth or soft towel, and store in a well-ventilated, dry place.
❁【 Regarding Return/Exchange Standards for Visual Manufacturing Marks 】
The high-end kitchen knives sold in our shop are all genuine originals. Because the manufacturing process involves hand-grinding, sharpening, and sheath fitting tests, slight fine scratches left on the blade surface are a "normal condition from the original factory" and do not constitute quality defects. We strictly inspect every item before shipping. Perfectionists, please think twice before placing an order.
❁【 Friendly Reminder 】
The products are all photographed using actual items. However, due to shooting light, angles, or different screen monitor settings across brands, there may be slight color differences between the photos and the actual product. Buyers who are extremely sensitive to color variations should consider carefully before ordering. The color of the product is subject to the actual item received.
