In this video I'm showing you my Yu Kurosaki Senko Gyuto with a custom WA handle by Joe Bone. It's 1 of 4 (soon to be 5) Yu Kurosaki knives that I have in my collection. I'm happy, humbled and grateful to own it and love using it!
My friend, this video is outstanding! And thank you for including a bit of prep and cooking. Your food always looks amazing, and if you ever decide to do any cooking videos l would watch them as intently as l do your knife reviews.
Mr. Tatro. Thanks for your support man, much appreciated! I actually have some 'cooking' videos scattered over youtube. Type in Amsterdam Stoners Cookbook and get ready for some baked shenanigans.
@@realthatbrian A Yu Kurosaki blade made with Aogami Super is most likely forged by him. I think most, if not all, stainless steel knives are roll forged and stamped (perhaps even stock removal).
That's great! I'm sure you're going to enjoy your Santoku for a long time. I really like the Fujin Tsuchime pattern, I think I might have to get me a Fujin Nakiri one day.
Did you purchase it fairly recently? If so, you probably have the newer iteration of the Yu Kurosaki "Senko"...which is the "Senko Ei". It has a slightly different profile, especially where the tang enters the handle. The new shape offers a little bit more knuckle clearance. Mine has a completely straight spine and is from the older version of the Senko series of Yu Kurosaki.
@@chefknivesenthusiast I just opened up YT and your Kurosaki chucka bocho video was in my "recommended" list, so I started watching it. While watching, I noticed the notification of this very comment. Love the custom handle as well! A chucka bocho is also on my list of "knives to get", but here in Europe they don't seem to be so easy to come by.
@@cdh79 Not this particular Yu Kursoaki Juhyo Chuka Bocho, but there are Chuka Bocho's available in Europe quite regularly. But not as much as other profiles for sure.
Great video and amazing knife. I own a 270mm Sujihiki myself from this line. But little fun fact, (correct me if I'm wrong) I think the Senko line is actually roll forged 👍
I think you are right about that. I've heard/read somewhere that the Senko line is roll forged and stamped, hence they are really affordable for the quality and looks of the blade. I'm definitely in the market for a Yu Kurosaki Sujihiki, but I think I want it with the Raijin Tsuchime.
@@chefknivesenthusiast the raijin tsuchime pattern is gorgeous. I just got a nakiri yesterday and I'm struggling to decide which one I line the most. Raijin or Fujin
Stumble on your vid by accident. Looks like you are indonesian or at least have indonesian background. It's nice to know thanks to youtube. I can tell straight away that you really are knives enthusiast. Looking forward to more videos on your knives collection
Hi, I was born in Jakarta and grew up in the Netherlands since I was 2,5 yesrs old. If you subscribe to my channel you will see plenty more videos of my knives in the (near) future.
@Chef Knives Enthusiast i was also born in Jakarta. Currenty living and working in Sydney Australia. May i ask you what sort of restaurant are you working/owning? I am currenty working in a Japanese restaurant
@@danielkusuma9902 I loved Sydney when I visited an Architect friend of mine who lives there. Such an interesting and vast food culture over there. And loved seeing how the ocean plays a big part in daily life in Sydney. Very cool to hear you're working in a Japanese restaurant over there! I only worked in a restaurant for a few years (25 years ago). I have done all kinds of things over the years as a one man, independent Event Catering Business and Private Chef: so I started as a cook in small businesses, doing corporate lunches, organising my own monthly 'Foodie Call' event, doing (Food) Festivals, Pop-Up Restaurants, had a shop in shop Food Stand at the biggest University in Amsterdam the last 6 years before the Covid pandemic, was also killing it at a an interesting Hospitallity Concept that outsourced their kitchen to me last summer...and now (because of the pandemic) mostly Private Chef gigs. Every day, everyone, everywhere, need to eat...so with a good skill set as a Chef, there is always a way to create or find work. My dream is opening an Omakase style restaurant, but my way: combining dishes from several Asian cuisines instead of only Sushi. As a Private chef I usually doing a 5 course meal with dishes from Indonesia, Japan, Korea, Thailand, Vietnam and/or China.
@@chefknivesenthusiast I'm a retired Italian (Sardegna) chef living in the Netherlands, reason enough to subscribe, I share you obsession with Japanese knives, keep the videos coming, great stuff.
What do you think about the hollow grind? Do you think that this knife will be extremely difficult to thin when the time comes? Curious to hear your thoughts. Thanks
A hollow grind is not my preferrence. A convex grind is. When the time comes, I will either bring it to a professional, or thin the blade myself and change the grind to a convex grind.
It is a track I produced years ago. I used to make a lot of music back in the days. I thought I uploaded this track to my Soundcloud profile (Wannabeats Amsterdam), but it is not up there. I must have it somewhere on a harddrive.
Sorry, I don't know what you mean with "a extra chisel word in them". And I'm not familiar to which Kato you're referring to, but this definitely is a Senko blade.
Sorry, I don't know what you mean with "a extra chisel word in them". And I'm not familiar to which Kato you're referring to, but this definitely is a Senko blade.
SG2 is not Stainless High Speed steel! Stainless high speed doesnt exist! Some high speed steels contains up to 5% of Chromium but most of that will be combined into carbides, some CrC and some Cr enriched carbides especially vanadium... 🤷♂️
@@chefknivesenthusiast Im not metallurgist either but i became interested in the science of how different metal and carbon content affect properties of the knife... My interest shifted several times from knives to stones and abrasives to metallurgy and back to knives😉 Thank you Chef🙏❤
