Yu Kurosaki Juhyo Cobalt Special Steel Hammered Sujihiki 240mm Chinese Quince (White Ferrule and End Cap) Handle - Seisuke Knife
Yu Kurosaki Juhyo Cobalt Special Steel Hammered Sujihiki 240mm Chinese Quince (White Ferrule and End Cap) Handle - Seisuke Knife
Yu Kurosaki Juhyo Cobalt Special Steel Hammered Sujihiki 240mm Chinese Quince (White Ferrule and End Cap) Handle - Seisuke Knife
Yu Kurosaki Juhyo Cobalt Special Steel Hammered Sujihiki 240mm Chinese Quince (White Ferrule and End Cap) Handle - Seisuke Knife
Yu Kurosaki Juhyo Cobalt Special Steel Hammered Sujihiki 240mm Chinese Quince (White Ferrule and End Cap) Handle - Seisuke Knife

Yu Kurosaki

Yu Kurosaki Juhyo Cobalt Special Steel Hammered Sujihiki 240mm Chinese Quince (White Ferrule and End Cap) Handle

Sale price$791.00
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SKU: YU-CS-JU-SU240CQW
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Subtotal$791.00
Pickup currently unavailable at 1532 NE Alberta st.

Yu Kurosaki Juhyo Cobalt Special Steel Hammered Sujihiki 240mm Chinese Quince (White Ferrule and End Cap) Handle

1532 NE Alberta st.

Pickup currently unavailable

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
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Yu Kurosaki

Well known for his unique blade designs Yu Kurosaki is one of the youngest and most talented blacksmiths in Japan. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back. High quality materials and age old forging techniques combine to create a knife with an extremely sharp edge that will hold up throughout use.

The Juhyo series is a beautiful series of blades designed with the motif of "snow rime ". Its sharpness is amazing.

Specifications:
Knife Type: Sujihiki
Steel Type: Cobalt Special Steel (Stain resistant steel)
Blade Hardness: HRC 63-65
Blade Type: Double beveled blade
Blade Length: 240mm (9.4")
Blade Height: 38mm (1.5")
Blade Thickness: 3mm (0.1")
Handle Material: Chinese Quince (White Ferrule and End Cap)
Handle Length: 130mm (5.1")
Weight: 179g (6.3 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.