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Home | Japanese Kitchen Knives | Trade in Yu Kurosaki 'Senko Ei" 270mm Gyuto SG2 Oct Rosewood With Box

Trade in Yu Kurosaki 'Senko Ei" 270mm Gyuto SG2 Oct Rosewood With Box No Saya

$335.00
$335.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

Made in Takefu Japan with stainless clad SG2 stainless powder metal and rosewood and blonde pakka handle. 

Knife is barely used, it arrives with its first edge still sharp, for all intents and purposes this is a new knife with the box. 



About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Semi-stainless

Reacts very slowly with regular use.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length:
Total Length: 426mm
Edge Length: 272mm
Heel Height: 57mm
Spine Thickness: 1.98mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: SG2 (R2)
Steel Hardness (HRC): 63
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Oct Rosewood

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$50.00
$50.00
Sold Out
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Sold Out
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$68.00
$68.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



SG2 (R2)

Carbon (C): 1.25–1.45% | Chromium (Cr): 14.0–16.0% | Molybdenum (Mo): 2.3–3.3% | Vanadium (V): 1.8–2.2%

SG2/R2 is a Japanese PM stainless targeting top‑tier edge retention with true stainless behavior. Typically ~62–64 HRC, it forms fine, hard carbides for long‑lasting sharpness while remaining more sharpenable than ultra‑carbide steels. Popular in premium kitchen knives.