Yu Kurosaki

Yu Kurosaki -- the leading knife maker from Takefu.

Yu Kurosaki, a master artisan in his forties, is renowned in Japanese knife making for his hand-forged blades, earning him awards and global recognition. His journey began in his teenage years, and after a twelve-year apprenticeship under Hiroshi Kato, he established his own workshop in 2014. Kurosaki excels not only in craftsmanship but also in innovative finishing techniques, notably seen in his Tsuchime and Suminagashi finishes. Recognized by the Japanese government as a “master blacksmith,” he is the youngest to receive this title. Highly esteemed for his unconventional blade designs, Kurosaki consistently surprises observers with each new creation. By blending modern metallurgical technologies with traditional forging methods, his knives boast unmatched quality, sharpness, and performance, cementing his status as a leading figure in the industry.

Yu Kurosaki, a master artisan in his forties, stands at the forefront of Japanese knife making, celebrated for his hand-forged blades that have garnered prestigious awards and global recognition. His journey began in his teenage years, and after a twelve-year apprenticeship under Hiroshi Kato, he established his own workshop in 2014. Kurosaki excels not only in craftsmanship but also in innovative finishing techniques, notably seen in his Tsuchime and Suminagashi finishes. Recognized by the Japanese government as a “master blacksmith,” he is the youngest to receive this title. Highly esteemed for his unconventional blade designs, Kurosaki consistently surprises observers with each new creation. By blending modern metallurgical technologies with traditional forging methods, his knives boast unmatched quality, sharpness, and performance, cementing his status as a leading figure in the industry.

Drawing from over 700 years of Echizen artisans' tradition, Kurosaki infuses his knives with unforgettable impressions and unparalleled cutting pleasures. His creations, meticulously crafted in small batches, have gained widespread popularity overseas, often becoming coveted collectibles. Presently situated at the esteemed Takefu Knife Village in Echizen, Fukui Prefecture, alongside other talented artisans, Yu Kurosaki continues to push the boundaries of knife making, surprising and delighting enthusiasts with each new creation.

“the leading figure of the young Japanese blacksmith, sharp knives with artistic design. ”

Est. 2014 | 平成26年

Known for Extreme performance, unique hammered pattern.

Website kurosakiknives.jp Instagram @kurosakiknives

Yu Kurosaki knife review — worth buying?

What the research shows

Yu Kurosaki’s kitchen knives sit in the high‑end Japanese segment, known for very thin grinds, hard modern steels like SG2/R2 and Aogami Super, and highly decorative hammered or damascus finishes. Reviews consistently praise out‑of‑box sharpness, edge retention, and fit and finish, with some noting relatively delicate tips and the need for good cutting technique. Prices are higher than mass‑market brands such as Shun or Global, but many users and reviewers consider them fair for the combination of performance and distinctive aesthetics, particularly for experienced home cooks and professionals willing to pay for functional art.

The Knives & Stones take

If you’re asking whether Yu Kurosaki is worth buying, the honest answer from our side is yes — if you value performance and design as much as the name on the box.

Kurosaki is one of the makers who turned “just a kitchen knife” into functional art: super‑thin grinds, advanced steels like COSP, Aogami Super and SG2, and those wild hammered patterns that still cut like lasers. His work sits alongside other top Echizen and Takefu makers, but the profiles and finishing are more adventurous than most.

Here’s where I’d steer you:
- Kurosaki Sasame COSP Santoku 170mm ($460 AUD) – stainless, powdered steel core, great all‑rounder for someone who wants Kurosaki’s performance without babying carbon.
- Kurosaki Kokusen AS Santoku 170mm - Ivory Ferrule ($360 AUD) – Aogami Super core for users happy to manage patina and rust in exchange for bitey, long‑lasting sharpness.
- If you already know you like big, thin gyutos and want the full showpiece experience, Kurosaki Senko Ei SG2 K-tip Gyuto 270mm Mother-of-pearl handle ($970 AUD) is where Kurosaki’s “extreme performance, unique hammered pattern” brief goes all‑in.

For a first serious Japanese knife, I’d start with one of the santokus above; for a statement workhorse, the Senko Ei K‑tip is the one that really shows what Kurosaki is about.

Kurosaki Kokusen AS Santoku 170mm - Ivory FerruleFrom $360 AUD

Kurosaki Senko Ei(閃光銳) SG2/R2 Gyuto 270mm with Ironwood Western HandleFrom $800 AUD

People

Founder: Yu Kurosaki 黒﨑優
Current Head: Yu Kurosaki 黒崎優

Craft

Known For: Extreme performance, unique hammered pattern.
Steel: SG2, Blue Super

Location

Address: 19-13-1, Ikeizumicho, Echizen, Fukui, Japan, 〒915-0023
Region: Takefu, Japan
Coordinates: 35.888123263, 136.236166086

Brand

Logo

Native Name

黒﨑打刃物

Why Yu Kurosaki Matters

“Aiming for the ultimate knife” defines Yu Kurosaki’s philosophy. His knives are known for exceptional cutting performance, combining thin geometry with advanced steels like SG2 for strength and edge retention. Kurosaki also stands out for his unique, artistic finishes, blending modern design with traditional craftsmanship. He is widely regarded as one of the leading blacksmiths of his generation.

Does Yu Kurosaki Allow Unsolicited Visits?

The new shop of Kurosaki is very cool but BY APPOINTMENT ONLY, please call +81 (0)80-3746-7838 prior. No public workshop visits.

Knives by Yu Kurosaki

Yu Kurosaki Kokusen Ei Aogami Super Kurouchi

If you are familiar with the older Yu Kurosaki knives, you would remember the Shizuku, Fujin and Raijin that all comes in two different core steels: R2 and A... Read more

If you are familiar with the older Yu Kurosaki knives, you would remember the Shizuku, Fujin and Raijin that all comes in two different core steels: R2 and Aogami Super. The Senko series inherent that tradition and offer the Kokusen(黒閃, Black Flash) as the Aogami Super alternative to the Senko line. As the name implies, the blade comes in a darker Kurouchi finish, which makes it easy to distinct from the R2 Senko.The Kokusen Ei can be considered identical to the Senko Ei, except the core steel. They boast Yu Kurosaki's signature concave grind that bring the thickness down significantly behind the edge. Pairing with the thin spine thickness, this laser feels weightless whether you are handling it of cutting through dense roots. The Ei(鋭, acute) name is given to the K-tip designs, the very steep angle at the end of the knife forms a very thin tip which helps a lot when dosing precise slices.The cladding of this line is stainless, which is a big plus in easy of maintenance, whether you are an enthusiastic knife collector or a chef in professional kitchen, you could benefit from the sharpness of the carbon steel core without having patina all over the blade. The cladding features the star shaped hammer pattern, which is a distinct character that identify the Senko line.If you you are looking for a high performance knife from a famous maker with a characterful finish, Senko families will definitely fit in that place, the addition of the Kokusen can satisfy the carbon steel lovers with the top notch Aogami Super steel, ensuring a even finer Kireaji that people always love from Yu Kurosaki. Read less

Pros

Excellent performance
Thin behind the edge
Excellent fit and finish

Cons

Prone to rust
A little bit brittle

Sanmai - Stainless Clad Kurouchi Tsuchime

Kurosaki Sasame COSP Tsuchime

Sasame(笹目, Bamboo Pattern) a line crafted by Yu Kurosaki that is built a little bit different. With the Gekko, Senko and Kokusen using stamping method to pro... Read more

Sasame(笹目, Bamboo Pattern) a line crafted by Yu Kurosaki that is built a little bit different. With the Gekko, Senko and Kokusen using stamping method to produce the blank, the knives from the Sasame are all forged, which can be identified by its thick Machi(neck) and distal taper in the spine. This adds rigidity to the blade and made it feel very confident and precise to use, and the stainless nature will make this a line highly suitable for professionals in busy kitchen.The combination of forging and stainless steel may seems simple, but it is something worth noting. When steel is heated up for forging, the stainless steel will be harder and deform less compare to carbon steel, there is also a smaller temperature zone you can forge them at. For these reasons, you would rarely see forged stainless steel knives. When forging, many blacksmiths would like to thin down the blade but kept the neck and tang thick, which increases the rigidity of the blade agains t bending and torsion and gives some weight to the knife. As the result, the knife will feel very responsive and follow your desired cutting trajectory especially when cutting hard objects, and thin, high performance blade(that Kurosaki san and other Echizen smiths are known for) won't feel gossamery.The Sasame itself inherent some of the features that we love about Kurosaki san's knives: great finish, thin and aggressive bevel geometry and a bamboo leaf pattern that proudly display its identity. The nuance is, the bevel of Sasame is not a concave grind, but a convex instead, which does improve the food release and smoothness of the cut. Pairing with the highly polished bevel surface, Sasame is the best gliding knife I've every tested from Kurosaki.Using the Cobalt Special as the core steel, the Sasame wouldn't be as pricy as the R2/SG2 Shizuku/Fujin that are also forged, it is a successor to the previous COSP line Raijin, and is a great option for professionals and knife enthusiasts. Read less

Pros

Great for professionals
Excellent performance
Thin behind the edge

Cons

High budget
A little bit brittle

Sanmai - Stainless Clad Tsuchime

Kurosaki Shizuku

Just like the legendary Fujin and Raijin, Shizuku(雫, droplet) is one of the original forged lineups produced by Yu Kurosaki that got widely recognized and pr... Read more

Just like the legendary Fujin and Raijin, Shizuku(雫, droplet) is one of the original forged lineups produced by Yu Kurosaki that got widely recognized and praised by customers across the world. With years of refinement and adjustment, the Shizuku nowadays have become a balanced lineup with excellent handling and performance.The Shizuku back in 2017 was quite a different knife: strong hammer marks, lightly polished surface with some brown colouring left from heat treating, and a very strong concave grind that creates a very thin edge when paired with the thinly forged blade. Although that version of Shizuku is amazing to cut with, the very brittle edges have made it almost unusable for most users. The current version of the Shizuku has a more refined look and stronger grind, the beautifully polished surface retains the signature hammer texture, transitions smoothly into the polished and lightly sandblasted bevel, giving the knife a Ukiba-style finish on the bevel. The geometry now comes in a convex shape, which is often considered the best way of creating bevels. When done right, the edge can submerge into most food with its own weight, then the gradually bulging bevel can then encourage the slice of food to peel off from the surface, leading to overall very smooth cut with low resistance and little sticking issues. Without doubt, the expertise built over years by Kurosaki san and his team allow them to have a full control on the geometry of the bevel, and achieve this excellent cutting experience consistently throughout the entire Shizuku range. Another highlight of this line is the forged feature on these blades, which have been another signature characteristic of the Echizen knifemaking. Due to the higher alloy content, stainless steels are generally much harder to hand forge and require much more precise temperature control to not “overcook” the steel, for this reason, most blacksmith would choose to work with carbon steel that is more tolerant. However, Echizen blacksmiths are experts in hand forging stainless steel, their unique technique allows them to forge two billets together to retain heat, leaving a longer time window for them to shape the knife under the spring hammer. Shizuku, and many other Kurosaki knives, are forged this way, and you can tell by the distinct taper in the spine of the knife, which is thicker near the handle and thinner near the tip. Knives made like this feel rigid, precise and easy to handle, they have a tip that follows your command and some weigh near the pinch grip that dampens them, the thin blades are incredible to cut while remaining strong while cutting hard items. These knives are some of the most confident instilling tools to use on the chopping board.As a lineup that has been sold for more than a decade, the popularity of the Shizuku remains high, and it's simply because there is hardly an alternative that can offer similar specs: high edge retention steel, hand forged blade, top notch sharpening and characterful design. If you happen to find one available within your budget, Shizuku is definitely a classic piece that you want to give it a shot at, as they are not the easiest knives to come by most of the time. Read less

Pros

Excellent performance
Thin behind the edge
Easy to look after

Cons

Relatively hard to sharpen
A little bit brittle

Sanmai - Stainless Clad Tsuchime

Kurosaki Raijin VG10W

The Raijin line is my pick when someone wants a knife that looks like a showpiece but actually gets used hard every day. Yu Kurosaki's hammered finish is... Read more

The Raijin line is my pick when someone wants a knife that looks like a showpiece but actually gets used hard every day. Yu Kurosaki's hammered finish is the first thing you notice, and it does more than catch the light. Those irregular facets break surface tension as you slice, so a tomato or a chunk of raw salmon doesn't cling to the blade the way a flat mirror finish would. It's not magic, but it genuinely helps with sticky produce.Underneath that texture is Takefu VG10W, a newer evolution of the proven VG10 formula with an added 0.4% tungsten. That small addition forms fine tungsten carbides through the steel, improving wear resistance and helping the edge stay sharp for longer without sacrificing the corrosion resistance VG10 is known for. Takefu rates VG10W at 61+ HRC, with improved durability, strength and cutting performance over standard VG10. Despite the extra wear resistance, the fine carbide structure keeps it relatively straightforward to sharpen on normal whetstones. With 15% chromium, it's still comfortably stainless, so everyday care is simple: rinse it, wipe it dry, and keep it out of the dishwasher.The grind is where Kurosaki's skill shows. It's a convex geometry that releases food continuously as you cut, so even thin slices of carrot or cucumber don't stick to the blade. That's the difference between a knife that feels frustrating and one that feels effortless. If you're new to Japanese knives, this is a forgiving line to start with. If you're experienced, you'll appreciate the balance between performance and durability. It's not a laser, it's a workhorse with a fancy suit on. Read less

Pros

Excellent performance
Easy to look after
Excellent fit and finish

Cons

A little bit brittle

Sanmai - Stainless Clad

Kurosaki New Gekko

The Gekko is a series of knives forged by Master Yu Kurosaki that shines just like its name "Moonlight". These blades look plain and simple from af... Read more

The Gekko is a series of knives forged by Master Yu Kurosaki that shines just like its name "Moonlight". These blades look plain and simple from afar, but they will reveal their beauty when examined up close: the bevel is finished with a uniform high grit Migaki finish, where the rest of the blade has a dotted yet polished texture. This finish soften the light, but it is not as rough as a Nashiji finish. Subtle, elegant and poetic, it wouldn't be hard for someone to relate this look to the bright moon in the sky when examine Gekko under a spotlight.The Gekko series can also be identified by the curving-down neck in front of the handle, a design feature that have been experimented by Kurosaki on previous models but much prominent on the Gekko seire. The signature sharp Kiritsuke tip(K-tip) replaces the typical tip on most profiles, gives this serie a more aggressive look.The "New" Gekko receives a steel change to the old Gekko, the HAP40 core steel is now replaced by VG XEOS by Takefu Steel. The typical hardness of Kurosaki's HAP40 knives would be around 63-65 HRC, and the number on the newer VG XEOS would be 62-63 HRC. In exchange to the hardness, the New Gekko gains a much higher corrosion resistance, turning the semi-stainless Gekko to stainless. This makes owning this unique blade much easier for those who want spend more time cutting and less time wiping. Read less

Pros

Excellent performance
Great for professionals
Easy to look after

Cons

A little bit brittle

Sanmai - Stainless Clad Migaki

Kurosaki Senko SG2

Yu Kurosaki's Senko line of kitchen knives is a masterful blend of artistry and cutting performance. Crafted from high-performance SG2 powdered stainless... Read more

Yu Kurosaki's Senko line of kitchen knives is a masterful blend of artistry and cutting performance. Crafted from high-performance SG2 powdered stainless steel, these knives offer exceptional edge retention and durability, ensuring they stay razor-sharp even with heavy use. The striking hammered pattern, inspired by flashes of light, not only enhances the knife’s visual appeal but also reduces food from sticking to the blade during use, making each cut smoother and more efficient. With a well-balanced and ergonomic design, the Senko knives deliver an outstanding cutting experience, ideal for both professional chefs and passionate home cooks. Whether slicing through delicate vegetables or tougher proteins, these knives guarantee precision and control with every use. Read less

Pros

Great OOTB
Excellent performance
Great for professionals
Easy to look after

Cons

Relatively hard to sharpen

Sanmai - Stainless Clad Tsuchime

Yu Kurosaki knife review — worth buying?

What the research shows

The Knives & Stones take

If you’re asking whether Yu Kurosaki is worth buying, the honest answer from our side is yes — if you value performance and design as much as the name on the box.

For a first serious Japanese knife, I’d start with one of the santokus above; for a statement workhorse, the Senko Ei K‑tip is the one that really shows what Kurosaki is about.

Kurosaki Kokusen AS Santoku 170mm - Ivory FerruleFrom $360 AUD

Kurosaki Senko Ei(閃光銳) SG2/R2 Gyuto 270mm with Ironwood Western HandleFrom $800 AUD

Frequently Asked Questions about Yu Kurosaki

Who is Yu Kurosaki?

Yu Kurosaki is a Japanese knife maker based in Takefu, Japan , established in 2014. They are known for Extreme performance, unique hammered pattern. . Their signature steels include SG2, Blue Super. Available at Knives and Stones Australia.

What knives does Yu Kurosaki make?

Yu Kurosaki produces the following knife lines: Yu Kurosaki Kokusen Ei Aogami Super Kurouchi , Kurosaki Sasame COSP Tsuchime, Kurosaki Shizuku, Kurosaki Raijin VG10W, Kurosaki New Gekko, Kurosaki Senko SG2. We currently carry 60 products from Yu Kurosaki at Knives and Stones. They specialise in Extreme performance, unique hammered pattern. .

Where is Yu Kurosaki located?

Yu Kurosaki is located in Takefu, Japan. Japanese knife-making regions each have distinct traditions. Echizen and Takefu in Fukui Prefecture are celebrated for high-quality double bevel forging.

Where can I buy Yu Kurosaki knives in Australia?

Knives and Stones is an authorised Australian stockist of Yu Kurosaki. You can shop online at knivesandstones.com.au with free shipping on orders over $99, or visit our stores in St Peters (Sydney), Crows Nest (Sydney) and Braddon (Canberra) to handle the knives before buying.

Yu Kurosaki

Expert Answers

People

Craft

Location

Brand

Why Yu Kurosaki Matters

Does Yu Kurosaki Allow Unsolicited Visits?

Knives by Yu Kurosaki

Yu Kurosaki Kokusen Ei Aogami Super Kurouchi

Kurosaki Sasame COSP Tsuchime

Kurosaki Shizuku

Kurosaki Raijin VG10W

Kurosaki New Gekko

Kurosaki Senko SG2

Expert Answers

Shop Yu Kurosaki Knives

Kurosaki Kokusen Ei Aogami Super K tip Gyuto 270mm Ebony Handle

Kurosaki Kokusen Ei AS Petty 130mm - Ebony Handle

Kurosaki Kokusen Ei AS Sujihiki 270mm Aogami Super Paddocak

Kurosaki Kokusen Ei Aogami Super K tip Gyuto 270mm Gold Ferrule

Kurosaki Kokusen Ei Aogami Super K tip Gyuto 270mm Turquoise White Ferrule

Kurosaki Kokusen Ei AS Sujihiki 240mm - Turquoise Ferrule

Kurosaki Kokusen Ei Aogami Super K tip Gyuto 240mm Turquoise White Ferrule

Kurosaki Kokusen Ei AS K tip Gyuto 210mm - Turquoise Ferrule

Kurosaki Kokusen Ei AS Nakiri 170mm - Turquoise Ferrule

Kurosaki Kokusen Ei AS Bunka 170mm - Turquoise Ferrule

Kurosaki Kokusen Ei AS Petty 130mm - Turquoise Ferrule

Kurosaki Kokusen AS Santoku 170mm - Curly Maple

Kurosaki Kokusen AS Santoku 170mm - Gold Ferrule

Kurosaki Kokusen AS Santoku 170mm - Ivory Ferrule

Kurosaki Kokusen Ei AS Sujihiki 270mm Aogami Super Ebony

Kurosaki Kokusen Ei AS Sujihiki 240mm Aogami Super Ebony

Kurosaki Kokusen Ei Aogami Super K tip Gyuto 210mm Ebony Handle

Kurosaki Kokusen Ei Aogami Super K tip Bunka 170mm Ebony Handle

Kurosaki Sasame COSP Gyuto 240mm

Kurosaki Sasame COSP Bunka 170mm

Kurosaki Sasame COSP Santoku 170mm

Kurosaki Sasame COSP Sujihiki 270mm

Kurosaki Sasame COSP Sujihiki 240mm

Yu Kurosaki Raijin VG10W Bunka 165mm CRO Handle

Yu Kurosaki Raijin VG10W Petty 130mm, with K&S Amboyna Handle

Yu Kurosaki Raijin VG10W Petty 150mm, with K&S Amboyna Handle

Yu Kurosaki Raijin VG10W Nakiri 165mm, with K&S Amboyna Handle

Yu Kurosaki Raijin VG10W Bunka 165mm, with K&S Amboyna Handle

Yu Kurosaki Raijin VG10W Gyuto 210mm, with K&S Amboyna Handle

Kurosaki Senko Ei SG2 K-tip Gyuto 270mm Faux Ivory Ferrule Octagonal

Kurosaki Senko Ei SG2 K-tip Gyuto 270mm Mother-of-pearl handle

Kurosaki Senko Ei SG2 K-tip Gyuto 270mm Ebony Handle

Kurosaki Senko Ei SG2 K-tip Gyuto 270mm Rosewood Handle

Kurosaki Senko (閃光) Ei SG2 Santoku 165mm Ai Tenmoku Handle & Saya

Kurosaki Senko Ei SG2 K-tip Gyuto 270mm Gold Ferrule

Kurosaki Senko Ei SG2 K-tip Gyuto 210mm Ebony

Kurosaki Senko Ei SG2 K-tip Petty 150mm Ebony

Kurosaki Senko Ei SG2 K-tip Sujihiki 240mm Ebony

Kurosaki Senko Ei SG2 Bunka 170mm

Kurosaki Senko Ei SG2 Nakiri 165mm Ebony

Kurosaki Senko Ei SG2 K-tip Sujihiki 270mm Ebony

Kurosaki Senko Ei SG2 K-tip Petty 130mm Ebony

Kurosaki Senko Ei SG2 K-tip Gyuto 240mm Ebony

Kurosaki Senko SG2 K-tip Gyuto 210mm Ebony

Kurosaki Senko Ei SG2 Sujihiki 270mm Ironwood Western Handle

Kurosaki Senko Ei(閃光 銳) SG2/R2 Gyuto 270mm with Ironwood Western Handle

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Kurosaki Senko Ei(閃光銳) SG2/R2 Gyuto 270mm with Ironwood Western Handle