Kurosaki Santoku Shizuku 165mm (6.5")
Best To Use
(click on icons for more knives)
Kurosaki Santoku from Shizuku line is another uniquely looking blade from the hands of talented young master blacksmith Yu Kurosaki. The unique hammer imprints on the top part of the blade resemble water droplets - hence the name Shizuku. The blade is treated to a high polish.
Santoku shape is a multi-purpose kitchen knife, intended to cut vegetables, meat and fish. Due to its (shorter) blade length, it will excel at chopping vegetables. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts.
The core of Shizuku knives is made of R2/SG2 powder steel, hardened to around 62 HRC. Two layers of softer stainless steel protect the core steel. R2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention.
The handle is made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the young master blacksmith.
About Yu Kurosaki:
Yu Kurosaki is a young, talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.
Before opening his own smithery, 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 the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe 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 the 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:
|Hardness (HRC scale):||62|
|Overall length:||306mm (12.2")|
|Blade length:||165mm (6.5")|
|Spine thickness:||2.9mm (0.11")|
|Weight:||120g (4.2 oz)|
|Handle length:||127mm (5.0")|
|Handle type / wood:||Japanese / Rosewood|
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.