Overview

The Yu Kurosaki Fujin SG2 Gyuto 210mm is a hand-forged Echizen masterpiece built for effortless daily prep. The SG2 (R2) powdered steel core takes a screaming-sharp edge and holds it, while stainless cladding with Kurosaki’s signature Fujin (wind-god) hammered pattern sheds food and looks stunning on the line. A thin convex grind glides through onions and dense veg alike, and the octagonal rosewood wa handle offers secure, all-shift comfort. Maintain with a quick wipe and, for long-term care, a light coat of tsubaki (camellia) oil. Pair with a Tokushu leather strop for easy touch-ups and a Hasegawa Pro cutting board to protect the edge.

Common Questions

Q: Is this knife suitable for home cooks or only pros? A: Both. The 210mm gyuto is the most versatile Japanese chef’s knife size—long enough for large prep, nimble enough for tight boards. Stainless cladding makes care easy, even if it’s your first high-end Japanese knife.

Q: How does SG2 compare to other steels like VG10 or carbon steel? A: SG2 (also called R2) is a premium powdered metallurgy stainless. It sharpens crisply like fine carbon steels but offers better edge retention than VG10 and far better corrosion resistance than reactive carbons—ideal for busy kitchens.

Q: What maintenance do you recommend? A: Hand-wash and dry immediately. Strop periodically on our leather strop to keep the apex keen. For a pro edge or chip repair, use our Tokushu Knife sharpening service. A tiny drop of tsubaki oil after service storage is optional but helpful.

Specifications

Brand/Blacksmith: Yu Kurosaki (Echizen, Japan)

Core Steel: SG2 (R2) powdered stainless

Cladding Type: Stainless, with Fujin hammered finish

Blade Length: 210mm (edge typically ~215mm)

Overall Length: ~360mm

Spine Thickness (Heel): ~2.8mm

Spine Thickness (Mid): ~1.9mm

Weight: ~162g

Handle Material: Octagonal rosewood with black pakka ferrule

Hardness (HRC): ~63