Yu Kurosaki SG2 Senko Ei Bubinga Gyuto 270mm
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Semi-Stainless Steel
Blade Material: SG2
Blade Finish: Tsuchime
Blade Hardness: 63HRC (+/-1)
Bevel: Double
Handle: Bubinga
Blade Length: 240mm
Heel Height: 60mm
Spine Thickness: 2.10mm
Weight: 228g
This isn’t just a long gyuto. It’s a Kurosaki. Meet the big brother of the Senko Ei lineup finished with a rich Bubinga wood handle.
Yu Kurosaki is one of the rockstars of modern Japanese blacksmithing, and for good reason. Trained in Echizen, he’s known for blending traditional forging techniques with bold, unmistakable design. His knives aren’t just tools, they’re functional art. Every hammer mark, every grind line, every profile choice is done with intent. You can feel that this blade was made by someone who actually uses and understands knives, not just someone pushing out factory pieces. Kurosaki’s work has a personality, and once you’ve used one, you instantly get the hype.
At 270mm, this Senko Ei is built for long, confident strokes breaking down big proteins, slicing roasts, cruising through large prep sessions, or flying through service work. Despite the size, it doesn’t feel like a boat anchor. Kurosaki’s signature thin grind keeps it lively, balanced, and ridiculously smooth through food. It has that effortless glide that makes prep feel almost too easy.
The blade is forged in SG2 (R2) powdered stainless steel, one of the best modern steels out there. You get insane sharpness, long edge life, and way less maintenance stress than carbon steel. It holds an edge forever, sharpens cleanly, and stays looking good — perfect for serious home cooks and pros who want top-tier performance without babying their knife.
Then there’s the Senko Ei tsuchime finish those lightning-like hammer marks that have become a Kurosaki trademark. They look wild, help with food release, and make every knife feel a little bit unique. You don’t mistake a Kurosaki for anything else.
The Bubinga handle ties it all together with a warm, reddish-brown tone that contrasts beautifully with the modern blade. Dense, stable, and comfortable in hand, it gives you a great balance point and a solid, confidence-inspiring grip. It feels premium without being flashy.
This is the kind of knife you buy once and keep forever. A serious blade from a serious blacksmith and a straight-up weapon on the board in the best possible way.
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Semi-Stainless Steel
Blade Material: SG2
Blade Finish: Tsuchime
Blade Hardness: 63HRC (+/-1)
Bevel: Double
Handle: Bubinga
Blade Length: 240mm
Heel Height: 60mm
Spine Thickness: 2.10mm
Weight: 228g
This isn’t just a long gyuto. It’s a Kurosaki. Meet the big brother of the Senko Ei lineup finished with a rich Bubinga wood handle.
Yu Kurosaki is one of the rockstars of modern Japanese blacksmithing, and for good reason. Trained in Echizen, he’s known for blending traditional forging techniques with bold, unmistakable design. His knives aren’t just tools, they’re functional art. Every hammer mark, every grind line, every profile choice is done with intent. You can feel that this blade was made by someone who actually uses and understands knives, not just someone pushing out factory pieces. Kurosaki’s work has a personality, and once you’ve used one, you instantly get the hype.
At 270mm, this Senko Ei is built for long, confident strokes breaking down big proteins, slicing roasts, cruising through large prep sessions, or flying through service work. Despite the size, it doesn’t feel like a boat anchor. Kurosaki’s signature thin grind keeps it lively, balanced, and ridiculously smooth through food. It has that effortless glide that makes prep feel almost too easy.
The blade is forged in SG2 (R2) powdered stainless steel, one of the best modern steels out there. You get insane sharpness, long edge life, and way less maintenance stress than carbon steel. It holds an edge forever, sharpens cleanly, and stays looking good — perfect for serious home cooks and pros who want top-tier performance without babying their knife.
Then there’s the Senko Ei tsuchime finish those lightning-like hammer marks that have become a Kurosaki trademark. They look wild, help with food release, and make every knife feel a little bit unique. You don’t mistake a Kurosaki for anything else.
The Bubinga handle ties it all together with a warm, reddish-brown tone that contrasts beautifully with the modern blade. Dense, stable, and comfortable in hand, it gives you a great balance point and a solid, confidence-inspiring grip. It feels premium without being flashy.
This is the kind of knife you buy once and keep forever. A serious blade from a serious blacksmith and a straight-up weapon on the board in the best possible way.
Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Semi-Stainless Steel
Blade Material: SG2
Blade Finish: Tsuchime
Blade Hardness: 63HRC (+/-1)
Bevel: Double
Handle: Bubinga
Blade Length: 240mm
Heel Height: 60mm
Spine Thickness: 2.10mm
Weight: 228g
This isn’t just a long gyuto. It’s a Kurosaki. Meet the big brother of the Senko Ei lineup finished with a rich Bubinga wood handle.
Yu Kurosaki is one of the rockstars of modern Japanese blacksmithing, and for good reason. Trained in Echizen, he’s known for blending traditional forging techniques with bold, unmistakable design. His knives aren’t just tools, they’re functional art. Every hammer mark, every grind line, every profile choice is done with intent. You can feel that this blade was made by someone who actually uses and understands knives, not just someone pushing out factory pieces. Kurosaki’s work has a personality, and once you’ve used one, you instantly get the hype.
At 270mm, this Senko Ei is built for long, confident strokes breaking down big proteins, slicing roasts, cruising through large prep sessions, or flying through service work. Despite the size, it doesn’t feel like a boat anchor. Kurosaki’s signature thin grind keeps it lively, balanced, and ridiculously smooth through food. It has that effortless glide that makes prep feel almost too easy.
The blade is forged in SG2 (R2) powdered stainless steel, one of the best modern steels out there. You get insane sharpness, long edge life, and way less maintenance stress than carbon steel. It holds an edge forever, sharpens cleanly, and stays looking good — perfect for serious home cooks and pros who want top-tier performance without babying their knife.
Then there’s the Senko Ei tsuchime finish those lightning-like hammer marks that have become a Kurosaki trademark. They look wild, help with food release, and make every knife feel a little bit unique. You don’t mistake a Kurosaki for anything else.
The Bubinga handle ties it all together with a warm, reddish-brown tone that contrasts beautifully with the modern blade. Dense, stable, and comfortable in hand, it gives you a great balance point and a solid, confidence-inspiring grip. It feels premium without being flashy.
This is the kind of knife you buy once and keep forever. A serious blade from a serious blacksmith and a straight-up weapon on the board in the best possible way.
