In Part 2 of our Shizuku Gyuto SG2/R2 review, we’ll continue looking at the knife’s many features and why it may be a great choice for you.
Knife Handle
The Shizuku Gyuto SG2/R2 is made with a traditional octagonal handle which is well-balanced and designed to be comfortable and easy to grip. The handle is made with rosewood, so if the handle ever starts to feel dry, simply apply a thin layer of mineral oil and it’ll feel like new again. The mineral oil also prevents the wooden handle from drying out and splitting. Additionally, while most handles come with a colored top part, the Shizuu Gyuto’s top part is a thin layer of resin which helps to prevent water damage to the handle. While the handle is protected from water damage, it is less durable since the handle is glued on and isn’t very impact resistant. Most Japanese knives with high Rockwell ratings aren’t very impact resistant in the first place so this is fine.
Fit, Finish and Distal Spine Taper
The spine and choil are both beautifully polished. For those who shift their grip to the front for more control, the knife’s rounded area is made so that this grip is extra comfortable. The knife also features a distal spine taper, and there is no noticeable flex during usage.
What Makes Yu Kurosaki Knives Unique?
One of the most exciting features about Yu Kurosaki’s knives is that the neck area usually starts very thick, and an aggressive distal spine taper is added on afterwards. When you pinch grip at the neck area, having the knife built this way adds extra grip and comfort, and the glued part is also sturdier when compared to thinner necked knives. The knife is front heavy, so it’s not for everyone and really depends on your preference. If you’re looking for a knife with a more center balance point, you can always grip a bit more forward which gives you more control and is ideal for more precise cutting work. Despite the thicker spine, Kurosaki has managed to reduce the overall weight of the knife without sacrificing sharpness. The knife features a profile taper which helps it maintain its sharpness. Lastly, there is plenty of knuckle clearance on the knife.
Suitable for Home Cooks?
This knife is absolutely suitable for home cooks; however, you must understand its limitations and what you can and can’t do with it. It’s also important you know how to properly sharpen knives before investing in a Shizuku Gyuto. This knife is on the higher end of the pricing spectrum, so improper use or lack of knowledge in how to properly use the knife could damage it and ruin your investment.
Suitable for Professional Cooks?
This knife is suitable for professional cooks, but you’ll need to consider where you want to use the knife and for what types of cooking. Professional chefs will enjoy the longer length of the knife and its ability to stay sharp without needing to hone the edge.
Maintenance and Care
For maintenance, it’s not recommended to use a diamond honing rod or a coarse rod such as an 800-grit ceramic rod. We recommend a ceramic rod with a minimum grit of 1000. The higher grit you go, the less material you remove with each honing session. You should also avoid using bamboo cutting boards as bamboo is quite hard and will dull your knife faster. Always hand wash and dry your knife after each use and this will prevent water damage on the blade and handle. If using a sponge, never use the sponge’s abrasive side to clean. Additionally, never use any abrasive material to clean the knife, as it destroys the polish and removes the vertical lines that were added to break down water content from food.
Each Yu Kurosaki knife will differ slightly with its measurements, and the cladding and chiseled hammered look will be different on each knife. If you’re looking for a high-quality Japanese knife, then Yu Kurosaki’s Shizuku Gyuto SG2/R2 is a great choice to consider.
