A fully forged VG7 stainless steel gyuto from Makoto Kurosaki, crafted in Echizen, Japan. San Mai construction with stainless Damascus cladding, water quenched and hardened to 62 HRC for an edge that sharpens easily and holds its bite through daily use.
Handle: Octagonal Rosewood with Ebony Wood ferrule
Made in Echizen, Japan 🇯🇵
About Makoto Kurosaki
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.
Use & Care
Hand wash with warm water and towel dry immediately.
Do not use a dishwasher.
Sharpen with a whetstone to maintain the edge.
Do not cut frozen foods, bones, or hard produce — the blade may chip.
