About the Maker - Makoto Kurosaki

Makoto Kurosaki (黑崎真), brother of Yu Kurosaki (黑崎優), is a sharpener from Echizen, Japan. Having learned his trade under the master Yoshimi Kato, knives his produces are praised for sharpness and aesthetics.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - VG7

Developed by Takefu Special Steel Company in Japan, VG7 steel is a high alloy steel with significantly higher tungsten content than for example VG10W. It has excellent wear resistance, yet its toughness is still high. It is widely used for cutting shears, kitchen knives, and general purpose knives. It also keeps the sharpness better than most and is a little harder than VG10 with a typical hardness of HRC 61.5≦.

About the Finish - Migaki

Migaki (磨き) means polished but not necessarily as finely polished like a mirror finish. The finish gives knives a minimalist and elegant look though the degree of polishing varies from one blacksmith to the next.

Makoto Kurosaki VG7 Ryusei Gyuto 210mm	$233.00	Sold by Knifewear	Ships from Canada
Makoto Gyuto VG-7 Ryusei 210mm (8.3")	$295.08	Sold by SharpEdge	Ships from Slovenia

Makoto Kurosaki Ryusei VG7 Gyuto 210mm

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Makoto Gyuto VG-7 Ryusei 210mm (8.3")

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