Yu Kurosaki Santoku Senko RYU SG2 170mm (6.7")
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
The Kurosaki Santoku Senko is a striking, masterfully crafted Japanese knife from renowned blacksmith Yu Kurosaki. Its blade features hammered impressions that form a dazzling diamond pattern—giving this knife its name, SENKO. Combined with a high-polish finish, it’s as visually stunning as it is precise.
Santoku is Japan’s most popular home kitchen knife, prized for its versatility. Its slightly lower, offset blade provides extra knuckle clearance without compromising width, making chopping, slicing, and dicing effortless. The wide blade excels at vegetables while remaining perfect for meat and fish.
The knife’s core is made from R2/SG2 powder steel, hardened to 62–63 HRC for exceptional edge retention and durability. Two softer stainless steel layers protect the core, making it easier to maintain while ensuring long-lasting sharpness.
The octagonal rosewood handle, finished with a maple ferrule, feels natural in both left- and right-handed hands, offering superior comfort and control.
Perfect for professional chefs and home cooking enthusiasts alike, this knife combines everyday functionality with the artistry of master craftsmanship. Due to its thin blade, we recommend using proper cutting technique and a wooden or Hasegawa cutting board to maximize performance and longevity.
About Yu Kurosaki:
Yu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.
Before opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.
☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!
Here's a short video of Kurosaki's workshop:
Blade shape: Santoku
Steel type: R2 powder steel
Blade construction: San-mai / hollow grind V-edge / tsuchime
Hardness (HRC scale): 62-63
Overall length: 310mm (12.2")
Blade length: 170mm (6.7")
Blade height: 47mm (1.9")
Spine thickness: 1.75mm (0.07")
Weight: 131g (4.6 oz)
Handle length: 127mm (5")
Handle type / wood: Japanese / Rosewood, Maple
Kanji on the blade:
Blacksmith: Yu Kurosaki
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
QUIZ
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
