Yu Kurosaki is a young artisan blacksmith in Takafu knife village, Echizen. He is  known for his tsuchime finishes and blending traditional blacksmithing techniques with modern metallurgy technology.

Gyuto 牛刀

The Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “meat sword”, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.

SG2 is a powdered stainless steel, made by Takefu Steel, is designed for kitchen cutlery. It is corrosion resistant steel and can be heat treated to 64 HRC , it is easy to sharpen, has great edge retention and is loved by professionals. Kobelco Steel's R2 steel is believed to be exactly the same steel as SG2.

It has an octagonal Ebony and  Buffalo Horn handle.