Yu Kurosaki, well what can we say, probably the most well known Japanese Blacksmith in a worldwide scale. You don't get that kind of reputation by being average.
Kurosaki-san has forged his reputation by combining the highest quality of production and skill, traditional techniques, and new and exciting contemporary designs. Not only do his knives perform and last second to none, but they also stand out with their incredible and innovative designs, patterns and handles.
The Fujin range are designed with a very unique Tsuchime (hammered) pattern representing wind from god. Made from Stainless VG10 steel these are a hard steel meaning you get amazing edge retention and incredible sharpness. It doesn't get much better than that. Any Yu Kurosaki knife is highly recommended by us.
Similar to a Gyuto chef’s knife, the Santoku offers a large light blade with a taller profile and a flatter belly, making the knife excellent for a more ‘up and down’ chopping motion for meat, fish or vegetables. Blades vary from 160mm to 180mm. This is a great knife if you want an all rounder with shorter blade and a good weight to it.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: