€ 280.00

Kurosaki Santoku Senko 170mm (6.7")

Best To Use


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Kurosaki Santoku from the Senko line is another uniquely looking blade from the hands of a talented young master blacksmith Yu Kurosaki. The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name SENKO. The blade has a high polish finish.

Santoku is the most popular knife shape in Japanese home kitchens. It is an easy-to-handle, multi-purpose knife that handles most of the tasks when preparing food. The wide blade of Santoku knives is the reason why they excel at cutting vegetables. They are suitable for both professional chefs who demand a lot from their knife as well as enthusiasts who cook at home. Because the blade is very thin, we recommend using a correct cutting technique and a suitable cutting board (wooden or plastic) to prevent damage to your knife.

The core of Senko knives is made of R2/SG2 powder steel that is hardened to around 62-63 HRC and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.

The octagonal handle is made from beautiful, dark rosewood that is rounded off with a maple ferrule. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the young master blacksmith.

About Yu Kurosaki:

Yu Kurosaki is a young, 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
Hardness (HRC scale): 63
Overall length: 310mm (12.2")
Blade length:
170mm (6.7")
Blade height:
49.6mm (1.9")
Spine thickness: 2.1mm (0.08")
Weight: 125g (4.4 oz)
Handle length: 126mm (4.9")
Handle type / wood:
Japanese / Rosewood, Maple
Blacksmith: Yu Kurosaki

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.