Thank you very much for doing a review on this knife! I have been struggling to decide which Japanese knife will be my first knife to purchase. I managed to narrow the list down to 4 Japanese blacksmiths and your enthusiastic and honest review has convinced me to get this knife! My wife is also Asian and I think it will be perfect for her to use!

Glad to see a video in English! My favorite KZfaq channel!

Hello knife person, it's so good to see you back, I've missed you. I see that you're still doing your bit for the Japanese export drive :-)) I cannot remember a time when Mrs. Wako was NOT camera-shy! Thanks for posting these pretty , pretty knives.

Glad to see you back thank you for sharing

In the end you are entering the japanese kitchen knife world. You will be amazed!

Just got a Shizuku Nakiri made by Yu Kurosaki and it is a great knife. The food release properties of these knives are excellent and R2 is an excellent steel for the kitchen, holds an edge for a long time and gets very sharp. He is a truly talented smith, I believe he apprenticed under Hiroshi Kato who I am also a big fan of. I definitely plan on buying more of his knives in the future, the fact that he is still young makes his work even more impressive.

I have a Yu Kurosaki petty knife same steel and tsuchime finish, it's great. My more favorite is my santoku from Konosuke in SKD steel. Which may be lesser steel, but the handcraft and blade grind of Konosuke are exceptional.

Just bought the Yu Kurosaki Shizuku SG2 nakiri from this range to start improving my Japanese knives from factory produced (Tojiro, Mac) and move onto artisan knives. I haven't got a specialist vegetable knife so it seemed a sensible place to start. It's possibly the most beautiful knife I've ever seen.

Glad to see you back Wako San.....thanks for sharing a beautiful Japanese handmade knife!

Just found your channel and like it very much. I use to live in Iwakuni Japan. Love Japan and the people. Thanks for the videos.

I love his knives. I currently use a knife from his brother Makoto as my everyday work knife. Ive only used their aogami steels, havent had the chance to try their powder metal stuff. Love your videos.

look who is back thank you

Great to see you back. And the Japanese characters were interesting also. Thank you.

Beautiful knife! Glad to see you're posting videos and doing well.

Classic Japanese knives!! Beautiful!!

Great video...I always enjoy your videos... keep making more

All sold out. Thanks for the review

Now we're talking! I am in love with this Japanese knife and can sleep with it. I am just too bored watching too many of your reviews of USA knives (they aren't bad - but they are not novel to me as I see them all the time at my local dealers). Great review.

Yes, Kurosaki knives are great. I have a few from his Aogami Super line with a Kurouchi finish and love them. I have not tried any in R2, though. Sure looks stunning. BTW, his older brother Makoto makes great knives in white steel as well as R2.

Hello Virtuovice, I do mostly the cooking at home, my children likes my cooking, we live in London, England but I was born in the Philippines. I use a kitchen knife made by British brand similar ergonomics and contour like the YU YUROSAKI R2 SANTOKU KNIFE. When you weight it, I was surprised how light it was and the handle seemed very light and easy. I haven't use R2 knife personally but because of similarity to my favourite knife I use on a daily basis, however It must be a better than my British brand knife in reference to R2's contour, ergonomics and lighter in weight. When you said that YOU WOULDN'T MIND USING THE R2 ALL DAY LONG, I like it! It's a shame we don't get that brand in London!

I bought many knives based solely on your reviews is there a website you can post that carries these knives thank you and keep the videos coming

Hello from Miami Florida thank you for sharing great video God bless...

Thanks so much for sharing with us doctor!

Finally! i was missing your videos!

Very nice kitchen knife Wako

Thank You, Dr. Wako for all of your wonderful videos, and for sharing your knowledge and family life. I enjoy all of them, and watching is an education. I have recently bought this knife, the Yu Kurosaki knife, that you have recommended. It is beautiful. Could you please advise me about sharpening maintenance. Would stropping with bark river white and black compound work for maintaining a sharp edge? Thank You again!

I always wondered about laminated steel. Considering that the core on many that I have handled had VG10, which is very hard and brittle, and the laminate is softer steel to absorb shock to protect the core. I wonder why, so often I can easily see the core material well above the lamination line, how the softer steel can bolster it, if so much of the core is exposed? On your knives, this is not the case. I can see the lamination line, but it is much closer to the apex than the knives I was referring to in V10. For laminated steels, I would prefer a blade like these, with the ratio of exposed core minimized.

Very informative and helpful! My parents anniversary is soon, maybe now I will buy the real Japanese kitchen knife, instead of shun “handcrafted” knife.

Greetings Virtuovice, I would like your opinion on Bark Rivers CPM M4 knife steel. I just bought the Gunny Sidekick with M4. Have not used it yet. Thank you for all your excellent knife research. I appreciate learning from your videos.

But those decorative hammer marks - do they make the knife harder to clean and possibly harbor bacteria and offer some resistance to cutting compared with a smooth blade?

Beautiful well designed knife. Is there a website to order them internationally. Thank you & thumbs up!

I watched this first on your japanese language channel and hoped you would to an english one. Thanks!

Great video!

Thankyou

Hello Doc. I am following your channel for over 5 years now. Why did you stop uploading English hunting videos( or do it very rare)? Miss them a lot. Some years ago, you used to go hunting very often, which is not the case anymore. Why, what has changed? Even knives videos are now rare. Is there a reason? Has KZfaq policy anything to do with this? Or is it something else? Please answer.

You have to try out the mora flex for sashimi

Could you do some food cutting with these three kitchen knives? Where do you buy the 240mm kurosaki gyuto? Thanks

I have two knives I am very interested in trying as hunting knives and was wondering if you had any experience with either. The Cold Steel ultimate hunter folding knife with cts xhp steel and the Lionsteel M4 knife in m390 steel. They both seem like they would be good hunting knives.

Octagonal my friend :) ì looked up his knives and many are sold out

Try a shibata kotetsu gyuto its a good bit better than kurosaki. Its thinner and have a better grind. Or a konosuke gs+ or konosuke hd or gesshin ginga ia also thinner and better cutters. I havent found a knife better than my shibata kotetsu gyuto thats fpf sure. His bunka to is extremely good

Beautiful! Because of the full convex, would you only use a strop to sharpen this?

Japanese writing is very interesting

I love that hunting knife

How do the knifes prices compare to each other? Are they all priced equaly, in Japan at least?

Thank you. Where can we buy this knife ?

Doctor, what is your thoughts about the geometry on a edc blade. I carry a 940, with a V edge. 40degree inclusive. I watched your benchmade griptilian video. Very imformitive. Cheers Doctor. Wishing you and your family a blessed holiday.

did you ever try a cKc kitchen knife?

Say Heah Virtuvice, ありがとうございました.,,.p

黒崎 優

Wow $280 US dollars!

Its a beuit.

20th.

Why are you holding a knife all day long?

I doubt very much that the santoku knife is the best in Japan. How would Mr. virtuovice know that without making comparisons with a large number of similar knives. The point of balance that he demonstrates is typical of Japanese knives. I do believe it is superior to the Shun, but that isn't saying much. This is not a serious video, just unsubstantiated opinion.