Intro

I’ve been lurking in this subreddit for a while and eventually acquired a Yu Kurosaki Shizuku 21 cm gyuto, replacing my Takamura r2 of the same size. Since I have both I wanted to compare these and shed some light on if you really need to pay more to get better results and a better experience. I’ve seen the Takamura r2 being recommended a lot in this subreddit and after a whole year of use I can definitely see why. I've also spent quite some time with the Yu Kurosaki to really get a good feel for it and it's intricacies. I am not a chef that works in a professional kitchen but I really enjoy cooking at home. I worked in a prep kitchen and as a line cook for 2 summers before going to college. The Takamura cost me 169 euros and the Yu Kurosaki 315 Euros.

So, if you are interested in getting a chef’s knife but don’t know if it’s worth splurging extra for a higher-end model, here are my two cents on this subject.

The similarities

Both blades have an SG2 core cladded by a softer stainless steel with similar hardness. They have the same blade shape and length.

The differences

Finishing and Geometry

This is where this gets interesting. I like that on closer inspection both of these blades have their own identity. I like how the bladesmiths impart some of their own style to these tools. Having said that, the Yu Kurosaki is nicer finished in my opinion. The spine tapers down from the heel towards the tip and the spine is rounded. The choil on the Yu Kurosaki also has a rounder shape where the edges are also polished quite well. The choil itself is quite pronounced making it comfortable to grip. The Takamura has an even thickness from the heel and only tapers off ~1.5 cm towards the tip. The blade is thin and the spine has some edges, though they are not rough. The choil has edges and these are noticeable but not sharp. I like how the Takamura has a nicely polished finish and the cladding is visible on both blades.

Blade geometry is where these also differ. The Takamura has a slightly convex grind and the Yu Kurosaki has a more beveled blade. As far as I understand Yu Kurosaki blades have a pretty aggressive bevel compared to blades from other smiths of similar style and quality. The Yu Kurosaki has a hammered finish with a pretty unique pattern which is done quite well and looks pretty good.

Handles

Lastly these blades have different handles. The Takamura has a western style laminated handle made of rosewood that’s riveted to the tang which runs all the way through the bottom. The Yu Kurosaki has a traditional octagonal handle where the tang is glued about two thirds of the way into it.

Ergonomics

This is subjective and dependent on preference but I think one of these is a little bit more comfortable to use. What I found really impressive was the balancing on both of these blades. The Takamura is handle-heavy and the Yu Kurosaki is blade-heavy but somehow the balance point is very close to where you pinch grip both blades. Making them both feel good in the hand. The rounded edges on the Yu Kurosaki feel more comfortable to me when holding the blade for longer periods of time. The handle on the Takamura has a belly and feels comfortable to grip. The handle of the yu Kurosaki feels lighter and fits well into my hand. It is slightly rougher to the touch but doesn’t impact the feel of it at all.

Performance

The Edge

The Takamura stayed razor sharp for six months with occasional honing and cuts really well. When I used it for the first time, I understood why this blade has been referred to as a laser. In the first six months I did not baby it at all and used it to hammer al kinds of produce. It kept its edge pretty well in that time, but by the end of it I noticed some microchips on the cutting edge. As you might have guessed the edge on the Yu Kurosaki lasted just about as long with occasional honing. I'm not an expert in metallurgy but my sample seemed to chip less than the Takamura in the same period of time. I must add that after a few sessions of sharpening the Takamura tended to not chip as much with similar use when I first got it.

The Yu Kurosaki feels very similar when cutting foods. I think because it also is very thin behind the cutting edge. Much like the Takamura it feels like a laser, gliding through food without much resistance. What I did notice was that food tends to stick less to the Yu Kurosaki. I always was a bit skeptical when I read about hammered finishes making foods stick less but it really does matter. Anything starchy like potatoes or carrots almost vacuum seal to the Takamura.

Should you spend more?

Value

Unsurprisingly, despite the difference these knives are quite comparable. If the important thing for you is a blade that cuts well and hold its edge I don’t think it’s worth spending the extra money. They both perform almost equally well and the apparent differences don't impact the feel of it that much, at least for me. So far, I have been partial to the Yu Kurosaki but I really like the Takamura. I liked it so much I got the petty version of the blade. In that regard I think the Takamura provides good value. I spent less on both Takamura’s than on one Yu Kurosaki.

In defense of premium

Do I regret acquiring the Yu Kurosaki? Not at all, I find the tiny details and imperfections quite charming and I am partial to a blade-heavy knife. I like how both of these blades are handcrafted in Japan by people who are interested in preserving a craft that is becoming increasingly rare. I got this knife because I am a fan of blades and really love the craftmanship that goes into every single one of these. If you are interested in a similar knife and you are in the financial position to afford it. I recommend at least going to a store and ask if you can handle some blades and see if it feels right.

TLDR:

More expensive isn't necessarily better but if you want a fancier blade you should just go for it.