Kurosaki | SKU: KS-ASKS-SJ270

Kurosaki Kokusen Ei AS Sujihiki 270mm Aogami Super Ebony

Name: Kurosaki Kokusen Ei AS Sujihiki 270mm Aogami Super Ebony
Brand: Kurosaki
SKU: KS-ASKS-SJ270
Price: 499.95 AUD
Availability: OutOfStock

$499.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Yu Kurosaki Kokusen Ei Aogami Super Kurouchi
Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	196 g 6.91 oz
Edge Length	270 mm .10.63 inch
Heel Height	44 mm .1.73 inch
Width @ Spine	2.1 mm 0.08 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi Tsuchime
Handle	Octagonal Ebony
Region	Takefu
Best for	Pro chefs Enthusiasts

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

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.

Pros	Cons
Excellent performance Thin behind the edge Excellent fit and finish	Prone to rust A little bit brittle

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.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Yu Kurosaki

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.

Profile: Sujihiki

Slicer
The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.
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Steel: Blue Super / Aogami Super
Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 62- 65
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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Kurouchi Tsuchime

The Kurouch Tsuchime is a combination of the raw, organic black finish and the characterful hammered Tsuchime finish. It is commonly seen as the Kurouchi finish will keep the original black scale of the billet unpolished after forging, the texture from the forging process will be also kept, allowing all kinds of patterns and indentations to be introduced to the blade. As a combination of Kurouchi and Tsuchime, this finish also inherents their benifits: reduce drag, help with food release and protect the steel from rusting. Over all Kurouchi Tsuchime is a practical and esthetically unique finish.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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