{"title":"Yu Kurosaki Knives Europe | Tokushu Knife","description":"\u003cp\u003eShop authentic Yu Kurosaki Japanese knives in Europe, shipped from Malta with insured DHL Express delivery across supported EU markets. Forged in Echizen at Takefu Knife Village, Kurosaki knives are renowned for thin performance-focused grinds, distinctive hammered finishes and premium steels such as SG2 and Aogami Super.\u003cbr\u003e\u003cbr\u003eDiscover current Gyuto, Bunka, Nakiri and Petty availability as stock arrives. Every knife is inspected by Tokushu Knife Malta, with expert guidance, sharpening and after-sales support available.\u003c\/p\u003e","products":[{"product_id":"yu-kurosaki-kokusen-aogami-super-bunka-170mm-ebony-buffalo-horn","title":"Yu Kurosaki Kokusen Aogami Super Bunka 170mm – Ebony \u0026 Buffalo Horn Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yu Kurosaki Kokusen Aogami Super Bunka 170mm is a compact, high-performance Japanese all-purpose knife forged in Echizen, Fukui. Its useful blade height, flatter cutting profile, and sharply defined K-tip make it especially capable for push-cutting vegetables, precise tip work, herbs, fruit, and portioning boneless proteins.\u003c\/p\u003e\n\u003cp\u003eThe core is Aogami Super—also called Blue Super—a high-carbon steel known for taking an exceptionally keen edge and retaining it through demanding prep. Stainless cladding protects most of the blade face, while the exposed carbon-steel edge will gradually develop a natural patina and requires prompt drying after use.\u003c\/p\u003e\n\u003cp\u003eKokusen means “black flash,” an apt name for Kurosaki’s crisp, light-catching hammered pattern. The textured cladding gives the blade a distinctive three-dimensional surface without obscuring its thin geometry. This example is completed with a dark octagonal ebony wa handle and black buffalo-horn ferrule for a restrained, traditional presentation.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile 170mm bunka profile:\u003c\/strong\u003e Combines useful board clearance, a flatter edge, and a precise K-tip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAogami Super core:\u003c\/strong\u003e Takes a very fine edge and offers excellent edge retention for controlled kitchen work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Moves cleanly through vegetables and boneless proteins with low resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKokusen hammered finish:\u003c\/strong\u003e Crisp, faceted tsuchime marks catch the light and give the blade its distinctive identity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEbony and buffalo-horn handle:\u003c\/strong\u003e Dense octagonal ebony provides a secure ambidextrous grip with a traditional natural ferrule.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis bunka suits professional chefs and experienced home cooks who enjoy carbon-steel performance in a compact all-purpose profile. It is particularly effective for push-cutting, chopping, and detailed tip work. The hard, thin edge is designed for controlled cutting—not bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yu Kurosaki\u003c\/h2\u003e\n\u003cp\u003eYu Kurosaki is a leading Echizen blacksmith known for expressive hammered finishes, thin cutting geometry, and high-performance heat treatments. After a long apprenticeship under Hiroshi Kato, he established his own forge and became one of the youngest smiths recognised as a Traditional Craftsman in Japan.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Bunka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kokusen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kokusen tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 170mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 310mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 45mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 146g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony wa handle with buffalo-horn ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade line. Individual knives and natural handle materials may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. The exposed Aogami Super edge can form a patina and may rust if left wet. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. For extended storage, apply a very light coat of food-safe knife oil to the carbon-steel edge.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a bunka best used for?\u003c\/h3\u003e\n\u003cp\u003eA bunka is a compact all-purpose knife suited to vegetables, fruit, herbs, and boneless proteins. Its K-tip is particularly useful for scoring, trimming, and other detailed work.\u003c\/p\u003e\n\u003ch3\u003eIs Aogami Super stainless?\u003c\/h3\u003e\n\u003cp\u003eNo. Aogami Super is carbon steel. The stainless cladding protects most of the blade, but the exposed cutting edge can patina or rust and must be kept clean and dry.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle suit both right- and left-handed use.\u003c\/p\u003e\n\u003ch3\u003eWill every buffalo-horn ferrule look identical?\u003c\/h3\u003e\n\u003cp\u003eNo. Buffalo horn is a natural material, so colour, grain, and subtle patterning can vary from one handle to another.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":50189276414209,"sku":"YK-KOK-AS-BUN170-EBBH","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yu-kurosaki-kokusen-as-bunka-170mm-ebony-buffalo-horn-02-angled-profile.jpg?v=1786715492"},{"product_id":"yu-kurosaki-kokusen-as-gyuto-210mm-with-ebony-and-buffalo-horn-handle","title":"Yu Kurosaki Kokusen AS Gyuto 210mm with Ebony and Buffalo Horn Handle","description":"\u003ch2\u003eDescription\u003c\/h2\u003e\n\u003cp\u003eThe Yu Kurosaki Kokusen AS Gyuto 210mm combines outstanding cutting performance with Kurosaki-san’s distinctive hammered finish. Its Aogami Super (Blue Super) carbon-steel core is hardened to approximately 65 HRC, delivering a keen edge and excellent edge retention. Stainless cladding makes the blade faces easier to maintain while preserving the performance of the high-carbon cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe versatile 210mm gyuto profile is ideal for everyday preparation, from slicing meat and fish to chopping and portioning vegetables. An octagonal ebony handle with a buffalo horn ferrule provides a comfortable, secure grip and an elegant finish.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kokusen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammered tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness: \u003c\/strong\u003e65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height:\u003c\/strong\u003e 47mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony with buffalo horn ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThe Aogami Super cutting edge is reactive and can develop a patina. Hand wash only with mild detergent and dry thoroughly immediately after use. Do not place in a dishwasher, and do not use on bones, frozen food, or other very hard ingredients. Slight variations in dimensions and finish are normal for handcrafted knives.\u003c\/p\u003e","brand":"Tokushu Knife Malta","offers":[{"title":"Default Title","offer_id":50189339099393,"sku":null,"price":309.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yu-kurosaki-kokusen-as-gyuto-210mm-5.jpg?v=1786719810"},{"product_id":"yu-kurosaki-kokusen-as-nakiri-155mm-with-rosewood-octagon-handle","title":"Yu Kurosaki Kokusen AS Nakiri 155mm with Rosewood Octagon Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yu Kurosaki Kokusen Aogami Super Nakiri 155mm is a compact, high-performance Japanese vegetable knife forged in Echizen, Fukui. Its tall 52mm blade and flat nakiri profile give excellent knuckle clearance and efficient board contact for chopping, push-cutting and fine vegetable preparation.\u003c\/p\u003e\n\u003cp\u003eThe core is Aogami Super—also called Blue Super—a high-carbon steel prized for taking an exceptionally keen edge and retaining it through demanding prep. Stainless cladding protects most of the blade face, while the exposed carbon-steel cutting edge will develop a natural patina and should be dried promptly after use.\u003c\/p\u003e\n\u003cp\u003eKokusen means “black flash,” an apt name for Yu Kurosaki’s crisp, light-catching hammered finish. The textured cladding gives the blade a distinctive three-dimensional surface while preserving the thin cutting geometry for which his knives are known. This knife is completed with an octagonal rosewood wa handle for a secure, ambidextrous grip and a warm traditional appearance.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePurpose-built 155mm nakiri profile:\u003c\/strong\u003e A compact, agile vegetable specialist with a broad blade and efficient flat edge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e52mm blade height:\u003c\/strong\u003e Provides generous knuckle clearance and makes it easy to transfer prepared ingredients from board to pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAogami Super core:\u003c\/strong\u003e Takes a very fine edge and offers excellent edge retention.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Moves cleanly through vegetables with low resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKokusen tsuchime finish:\u003c\/strong\u003e Yu Kurosaki’s striking hammered pattern catches the light and gives the blade its distinctive character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOctagonal rosewood wa handle:\u003c\/strong\u003e Comfortable, lightweight and suitable for right- or left-handed use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis nakiri suits professional chefs and enthusiastic home cooks who want a refined vegetable knife with carbon-steel performance. It excels at chopping cabbage, onions, herbs, root vegetables and other produce. The hard, thin edge is designed for controlled cutting—not bones, frozen food, hard pits, twisting or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yu Kurosaki\u003c\/h2\u003e\n\u003cp\u003eYu Kurosaki is a leading Echizen blacksmith known for expressive hammered finishes, thin cutting geometry and high-performance heat treatments. After a long apprenticeship under Hiroshi Kato, he established his own forge and became one of the youngest smiths recognised as a Traditional Craftsman in Japan.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kokusen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kokusen tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 155mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 300mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 52mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 158g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e  63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal rosewood wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative of this individual handmade knife. Small variations in finish and natural handle grain are normal.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. The exposed Aogami Super edge can form a patina and may rust if left wet. Do not place the knife in a dishwasher. Use a wood, rubber or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting and lateral pressure. For extended storage, apply a very light coat of food-safe knife oil to the carbon-steel edge.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a nakiri best used for?\u003c\/h3\u003e\n\u003cp\u003eA nakiri is a Japanese vegetable knife designed for clean chopping and push-cutting. Its broad blade offers excellent knuckle clearance and is useful for transferring chopped ingredients.\u003c\/p\u003e\n\u003ch3\u003eIs Aogami Super stainless?\u003c\/h3\u003e\n\u003cp\u003eNo. Aogami Super is carbon steel. The stainless cladding protects most of the blade, but the exposed cutting edge can patina or rust and must be kept clean and dry.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle suit both right- and left-handed use.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":50197534474497,"sku":"YK-KOK-AS-NAK155-ROSE","price":275.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yu-kurosaki-kokusen-as-nakiri-155mm-angled-profile_f08a2274-dcd2-4979-aa43-1d0073903bf0.jpg?v=1786960568"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/yu-kurosaki-gekko-vg-xeos-bunka-no-handle-170789.jpg?v=1781198379","url":"https:\/\/tokushuknife.eu\/en-hr\/collections\/yu-kurosaki.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}