The blade on the Kagerou range consists of an SG2 core with a three-layer stainless steel cladding. The blade is finished in a Tsuchimi style (hammered finish) and is highly polished. The handle is an octagonal Japanese style made from handcrafted Urushi or lacquered finish. The Urushi feels fantastic in the hand and looks stunning.
These kitchen knives are super sharp with an almost perfect balance. The handles feel great in the hand and the Tsuchimi finish results in almost zero blade stickiness.
Kurosaki-san is a leading edge next generation Japanese blacksmith. Having apprenticed with Takamura Hamon in Takefu, Japan for last 10 years Kurosaki-san has now struck out on his own and is beginning to develop a reputation for delivery an extremely high quality and beautiful knife. The early offerings have been extremely impressive to us here at Modern Cooking and we looking forward to seeing more.
Blade Type: Gyuto – Chef Knife
Handle: Octagonal Urushi or Lacquered Finish
Cladding: 3 Layer Stainless steel Tsuchimi
HRC: 62 Rockwell