Yu Kurosaki is an extremely talented blacksmith who works independently in the Takefu Knife Village. Every day he tries to implement new techniques and modern steels in his production process, and the result of these efforts are truly unique blades.

The Fujin series consists of stunningly beautiful knives, where the hammer finish is designed to evoke the feeling of the wind movement of the Fujin God combined with the subtle exposed tapering of the SG2 steel core all the way to the blade. These features truly make Fujin series knives high performance pieces of art.

SG2 is a stainless powder steel manufactured by Takefu Special Steel Company in Takefu, Japan. It is, in our eyes, the ultimate combination of sharpness retention, stainless properties and ease of sharpening. Having approximately the same amount of carbon as high carbon steels such as white and blue, but also more stainless elements than VG10, knives made from this steel are the best option.

Sujihiki is the Japanese equivalent of a slicer knife. It is primarily intended for making long and precise cuts, which makes it perfect for processing and preparing meat and fish. In addition to the above, you can use this knife for any other task in the kitchen. In fact, a large number of professional chefs find this particular knife to be the most useful.

The traditional octagonal handle made of noble rosewood, which is also known as rosewood, fits perfectly in the hand and will retain its original, authentic appearance over time.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".