Shizuku R2 Chef's Knife (Santoku) 6-1/2 in./165mm

Product Description for Shizuku R2 Chef's Knife (Santoku) 6-1/2 in./165mm

Maker: Yu Kurosaki (click to see more by this maker)
Item num: 97082
Blade length: 7.25 in.
Cutting edge length: 6.60 in.
Total length: 12.25 in.
Blade height (at heel): 1.85 in.
Blade thickness (near bolster): 0.13 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.04 in.
Item weight: 4.40 oz.
Shipment weight: 9.8 oz.
Blade: SG2/R2 powdered metallurgical (PM) stainless steel blade forged using a san mai technique, Hrc 61-63
Bolster: Pakkawood
Handle: Macassar ebony
Description: Yu Kurosaki is a young, talented bladesmith, well known in Japan for his unique tsuchime finish. His blades are renowned, not only for their dramatic designs, but also for their superior sharpness.
The stunning looks of the Shizuku R2 santoku are only bested by its performance. A santoku is the primary chef's knife used in a Japanese home. Many Western cooks today have added to their kitchen favorites. A knife of many talents, a santoku easily handles all the basic kitchen cutting tasks. In fact, some people even prefer it to a chef’s knife. Slightly shorter than the standard chef's knife, the Akifusa Santoku is light, agile, and very easy to maneuver. There's just enough belly curve to enable rocking cuts, which just adds to the santoku's versatility. Once you try the Kurosaki Santoku, you'll wonder what you ever did without it.
Kurosaki-san created this chef's knife with an SG2/R2 stainless steel core and forges this between two layers of SUS410L stainless steel. The resulting edge is tempered to Rc 61 - 63 (very hard!) for exceptional edge holding combined with fairly easy sharpening. The distinctive way in which Yu Kurosaki finishes these knives is not for looks alone. The forge finished surface, combined with a convex ground, assists food to release from the sides of the knife rather than sticking. The thin, distal tapered blade is nimble and has perfect balance.
The striking appearance of the blade is complemented by an ambidextrous traditional octagonal macassar ebony and pakkawood handle. This wood holds up extremely well in the harsh environment of the kitchen. Like other kitchen knives, this knife should not be put in a dishwasher.
Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line.


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