Makoto Kurosaki VG7 Damascus Gyuto Knife 210mm

Experience Polished Damascus Precision in a Japanese Chef's Knife

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.

The Specs

• Knife Type: Gyuto
• Blade Length: 210mm
• Total Length: 360mm
• Blade Height: 46mm
• Spine Thickness: 2mm
• Weight: 190g
• Steel: VG7 Stainless core, Stainless Damascus cladding
• Construction: San Mai, Hammer Forged
• Finish: Polished Damascus
• Hardness: 62 HRC
• Edge: Even grind (50/50)
• Handle: Octagonal Rosewood with Ebony Wood ferrule
• Origin: Echizen, 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 polished Damascus cladding gives each blade a unique, flowing pattern that deepens with use.

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