Yu Kurosaki Hammered Damascus VG10 Gyuto Chef Knife 240mm Fujin
Blacksmith: Master Yu Kurosaki
Type: Gyuto / Chef Knife (Double Bevel)
Blade Material: Hammered(TSUCHIME) Damascus(SUMINAGASHI) VG10 Clad Stainless Steel
Core: VG10 (Cobalt alloy Stainless steel)
Blade Length: 240 mm
Total Length: approx 404 mm
Weight: approx 203 g
Blade Width: approx 51 mm
Thickness of Spine: approx max 3.8 mm
Handle: Octagonal Rose Wood
Ferrule: Black Pakka Wood
The knives that are made in Echizen city are called Echizen Uchi(Forging) Hamono(Cutlery). The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry.
Blacksmith Master Yu Kurosaki makes his knives in Echizen City. His forged kitchen knives and forged Field knives are masterpieces. He has participated in a number of knife show so far, is the hot young craftsman of attention as the feature is organized magazines and TV. He can do NIMAI-HIROGE and forge very easily, is skillful blacksmith. The edge is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means edge. This edge form helps release foods and cut smoothly. Furthermore his knives are so cool and very beautiful!!!
NIMAI-HIROGE(Spreading Two Sheets)
NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker. This skill looks easy, but it is very hard. Even a skillful blacksmith could not do this well for 5 years.
The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like Japanese sword "Katana", the blade is made with low and high carbon stainless steel to layers. The same wave pattern does not exist. Furthermore the hammered(Tsuchime) blade also feel a sense of luxury and more art of Japan, especially this hammered pattern is so cool and powerfully. It is one article that can withstand use for home use and professional use by the forging.
VG-10 is high-carbon stainless steel containing cobalt, hard. The material is excellent sharpness and has wear resistance. So it spreads between the professional. It is developed and made by Takefu Special Steel Co.,Ltd which is Japanese company. If the entire blade is very hard, it is difficult to sharpen. If the blade is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side. VG-10 is hard, so Ceramic sharpening stone is recommended for speedy sharpening.