Kurosaki | SKU: KS-SK-SG2-KGY270-EO

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

Name: Kurosaki Senko Ei SG2 K-tip Gyuto 270mm Ebony Handle
Brand: Kurosaki
SKU: KS-SK-SG2-KGY270-EO
Price: 467.99 AUD
Availability: InStock

$467.99 $549.95

Tax included Shipping calculated at checkout.

Pickup available at 2 Bishop St

Usually ready in 24 hours

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

Line	Kurosaki Senko SG2
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	210 g \| 7.4 oz
Edge Length	273 mm \| 10 3/4″
Heel Height	58 mm \| 2 9/32″
Width @ Heel	1.9 mm \| 5/64″
Width @ Mid	1.8 mm \| 5/64″
Width @ 1cm from Tip	0.8 mm \| 1/32″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Tsuchime
Handle	Octagonal Rosewood Handle
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.

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.

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.

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: K-tip Gyuto

Chefs Knife
The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.
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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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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: Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.
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Handle Specs
Profile: Octagonal WA
Material:
- Rosewood
An octagonal rosewood handle with a black ferrule is a classic choice for traditional Japanese kitchen knives, combining elegance, comfort, and durability.
The octagonal shape offers a secure, ergonomic grip suitable for both right- and left-handed users, allowing precise control during delicate cuts.
Rosewood, prized for its rich reddish-brown hue and fine grain, adds warmth and a refined aesthetic to the knife, while also resisting wear and moisture over time. The black ferrule, typically made from buffalo horn or durable synthetic materials, reinforces the junction between blade and handle, providing structural stability and a smooth transition for the fingers.
This combination of natural wood and contrasting dark ferrule not only enhances visual appeal but also reflects the craftsmanship and tradition behind Japanese knife-making. Lightweight yet sturdy, the design ensures extended comfort for professional and home chefs alike, making it a functional and timeless handle style.

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