A fully forged VG7 stainless steel gyuto from Makoto Kurosaki, crafted in Echizen, Japan. San Mai construction with stainless cladding, water quenched and hardened to 62 HRC. The Nashiji (pear skin) finish provides a refined, textured surface that reduces drag and food adhesion.
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.
