Makoto Kurosaki VG7 Nashiji Gyuto Knife 240mm

Experience Nashiji Finish Precision in a Long-Form Japanese Chef's Knife

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.

The Specs

• Knife Type: Gyuto
• Blade Length: 240mm
• Total Length: 390mm
• Blade Height: 63mm
• Spine Thickness: 2mm
• Weight: 74g (2.6 oz)
• Steel: VG7 Stainless core, Stainless Steel cladding
• Construction: San Mai, Hammer Forged
• Finish: Nashiji (Pear Skin)
• Hardness: 62 HRC
• Edge: Even grind (50/50)
• Handle: 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 240mm, this gyuto excels at slicing proteins, breaking down larger cuts, and long pull-cuts through vegetables where extra blade length gives a clean, single-stroke result. The nashiji 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