Yu Kurosaki Shizuku SG2 Gyuto 240mm

$569.95

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	199 g 7.02 oz
Edge Length	242 mm .9.53 inch
Heel Height	56 mm .2.2 inch
Width @ Spine	3.3 mm 0.13 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	SG2 / R2 \| {{ lbl_powdered }} Stainless
Hardness (HRC)	62 - 64
Handle	Special Handle

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Yu Kurosaki Shizuku SG2 Gyuto 240mm is a double-bevel Japanese chef's knife best fit for users requiring a general-purpose blade with high wear resistance and edge retention. This 240mm gyuto features SG2 powdered stainless steel manufactured by Takefu Special Steel, hardened to 62-64 HRC. The powdered metallurgy ensures uniform carbide distribution throughout the blade, enhancing toughness and reducing chipping risks during kitchen tasks.

Designed as a multi-purpose tool, this knife performs mincing, slicing, chopping vegetables, slicing meat, and disjointing large cuts. The blade geometry measures 3.3mm at the heel, tapering to 2.2mm at the mid-section and 1.0mm at the tip, with a heel height of 56mm and total weight of 199g. As a stainless steel construction, it offers durability without the maintenance requirements of reactive carbon cladding. The acute edge angle typical of Japanese gyuto allows for precise cutting performance across varied ingredients, while the SG2 core maintains sharpness through extended use.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Handle Specs
Profile: Octagonal WA
Material:
- Unknown
A unique handle crafted by the hamono, with the material undisclosed.

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