Makoto Kurosaki Damascus Tsuchime Gyuto 210mm

Experience Hammered Damascus Performance in a Japanese Chef's Knife

Crafted by Makoto Kurosaki - trained under the legendary Hiroshi Kato in Takefu - this gyuto features a stainless Damascus cladding over a VG7 core, hardened to 61 HRC for an edge that sharpens easily and holds its bite through daily use.

The Specs

• Knife Type: Gyuto
• Blade Length: 210mm
• Total Length: 360mm
• Blade Height (spine to heel): 47mm
• Spine Width: 2.1mm
• Weight: 158g
• Steel: VG7 Stainless core, Stainless Damascus cladding
• Finish: Tsuchime (Hammered)
• Hardness: 61 HRC
• Edge: Double-edged (50/50)
• Handle: Oval Rosewood with Black Pakka ferrule
• Origin: Japan

The Gyuto

Like his brother Yu Kurosaki, Makoto trained under Hiroshi Kato in Takefu. He works with local blacksmiths to source blades, then applies his own expert sharpening and finishing - making each knife a true collaboration between Japan's finest craftsmen. At 210mm, this gyuto is the ideal all-rounder for professional and home cooks alike - long enough for slicing proteins and breaking down vegetables, agile enough for fine detail work. The tsuchime hammered finish reduces drag and prevents food from sticking to the flat.

Care & Maintenance

• Hand wash with warm water and towel dry immediately
• Do not use a dishwasher
• Hone regularly with a ceramic or fine honing rod to maintain the edge between sharpenings
• Sharpen with a whetstone to restore the edge
• Do not cut frozen foods, bones, or hard produce - the blade may chip
• Store on a magnetic strip or in a knife block to protect the edge