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Knives and Stones

Yu Kurosaki Shizuku SG2 Gyuto 240mm

$569.95
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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 | 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 SG2 Shizuku line by Yu Kurosaki combines advanced powdered steel performance with true hand-forged craftsmanship. Each blade is individually forged and shaped in Echizen, giving it a lively, organic feel that stamped knives simply cannot replicate. A pronounced distal taper from the choil to the tip creates a knife that feels solid and powerful at the heel while becoming thin and precise toward the tip, delivering both strength and finesse in every cut.

At the core is SG2 (R2) powdered stainless steel, hardened to around 62–63 HRC for exceptional edge retention and a razor-sharp, long-lasting edge. The signature “Shizuku” tsuchime finish, inspired by falling water droplets, reduces food sticking while adding distinctive character.

Substantial yet agile, highly refined yet built for daily use, this series is widely sought after by both professionals and collectors. With only a few pieces remaining from the Kurosaki/Shibata Event, availability is extremely limited.


Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. 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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