| Blade Length |
210 mm |
| Total Length |
360 mm |
| Steel |
VG-10W Stainless |
| Handle |
American Cherry |
| Ferrule |
Green Pakka Wood |
| Rockwell |
63-65 |
| Height Spine to heel |
46 mm |
| Width at Spine |
2 mm |
| Weight |
145 grams |
Makoto Kurosaki
We're excited to have these knives in made by Makoto Kurosaki. Makoto Kurosaki trained as a sharpener and apprenticed under Hiroshi Kato-san, as part of Takefu Knife Village, based in Echizen city, Fukui prefecture, Japan. While Makoto is Yu Kurosaki’s older brother, he has his own shop separate from Yu's, and has sharpened several different lines from knife makers such as Yoshimi Kato and Takumi Ikeda, as well as Yu Kurosaki.
The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The Knife
The gyuto is the Japanese equivalent to the western chef's knife. It is an all purpose knife that you can do every task in the kitchen with, from slicing, dicing, chopping, rocking, you name it, this knife can do it. At the shop we recommend a 210 (8 inch) gyuto as the first knife someone adds to their collection.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
