Yu Kurosaki R2 Shizuku Bunka 180mm
$245.00
Yu Kurosaki is a talented young blacksmith working out of Takefu, Japan. He is known for forging exceptional knives with excellent fit and finish in a variety of steels and finishes.
This line is forged out of R2 / SG2, which is well known for its outstanding edge retention and toughness. Kurosaki-san hammers each of these knives with a unique 'shizuku' or teardrop pattern and finishes with a beautiful octagonal rosewood handle. This knife is stainless clad and requires little or no maintenance.
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
Specifications
| Handle material |
|
| Blade length | 180mm (7.1") |
| Thickness at spine | 3.3 mm |
| Blade Height |
47 mm |
| Hardness (Rockwell scale) | 62-63 |
|
|
Double (50/50) |
| Weight | 4.9 ounces / 139 grams |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
-
Handle material Rosewood
Blade length 180mm (7.1") Thickness at spine 3.3 mm Blade Height
47 mm Hardness (Rockwell scale) 62-63 Bevel / Edge
Double (50/50) Weight 4.9 ounces / 139 grams Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
| Handle material |
|
| Blade length | 180mm (7.1") |
| Thickness at spine | 3.3 mm |
| Blade Height |
47 mm |
| Hardness (Rockwell scale) | 62-63 |
|
|
Double (50/50) |
| Weight | 4.9 ounces / 139 grams |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives