Yu Kurosaki Senko Sujihiki 240mm

The Yu Kurosaki Senko Sujihiki 240mm is a Japanese slicing knife designed for the finishing cuts that bring a dish together. Whether carving roast beef, slicing a rested steak or portioning a fillet of fish, its long, slender blade helps produce clean, even slices with fewer repeated strokes.

Made in Echizen, Japan, the Senko reflects Yu Kurosaki’s recognisable approach to knife making: fine cutting geometry paired with expressive hammered finishes. The textured blade catches the light, while the warm grain of the octagonal walnut handle gives the knife a balanced, understated appearance.

The 240mm blade provides room for a smooth drawing cut, allowing you to use the length of the edge as you pull through the ingredient. Its narrow profile reduces the amount of blade passing through the food, making it particularly useful for precise meat and fish preparation.

The octagonal walnut handle provides defined surfaces for a controlled grip. Together with the slender blade, it suits cooks who value accuracy when carving, portioning and plating.

Steel and Construction

The Senko uses an SG2 powdered stainless steel core, hardened to approximately 62 to 63 HRC. SG2 is valued for its wear resistance and edge retention, supporting a fine cutting edge suited to detailed slicing.

Stainless steel cladding surrounds the core, providing good corrosion resistance and straightforward daily care. The cladding carries the Senko’s distinctive tsuchime, or hammered, finish.

The thin blade is designed for smooth slicing through boneless ingredients. Its double bevel edge is suitable for both left and right handed cooks and offers a familiar sharpening arrangement for those accustomed to Japanese chef’s knives.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry the blade and walnut handle thoroughly. Do not soak the knife or place it in a dishwasher.

Use a wooden or suitable synthetic chopping board. Slice with smooth, controlled strokes and avoid bones, frozen food, twisting or prying. When carving meat on the bone, separate the boneless portions before slicing.

Maintain the edge with a whetstone and protect the blade during storage. Although the steel is stainless, keeping it clean and dry will help preserve its finish.

Best for: Carving boneless roasts, slicing cooked steaks, portioning boneless fish and preparing clean, even slices for plating.

Kitchen Samurai Ease of Use Rating: Confident Cook. Stainless construction makes care straightforward, while the long, fine blade rewards controlled slicing technique.

HRC: 63

Made in Japan.

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