Makoto Kurosaki VG10 Kodama Gyuto 210mm

Experience VG10 Precision in a Japanese Chef's Knife

A fully forged VG10 stainless steel gyuto from Makoto Kurosaki, crafted in Echizen, Fukui, Japan. Trained under the legendary Hiroshi Kato in Takefu, Makoto applies expert sharpening and finishing to blades sourced from Japan's finest blacksmiths.

The Specs

• Knife Type: Gyuto
• Blade Length: 210mm
• Total Length: 360mm
• Weight: 148g
• Steel: VG10 Stainless Steel with Stainless Steel Cladding
• Edge: Double-edged (50/50, suitable for left and right-handed use)
• Handle: Octagonal Rosewood with Honduras Wood Ferrule
• Origin: Echizen, Japan

The Kodama Series

The Kodama series represents Makoto Kurosaki's refined approach to everyday kitchen performance - VG10 steel selected for its balance of sharpness, edge retention, and ease of maintenance, finished to his exacting standards. 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.

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