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 - VG10

Developed by Takefu Special Steel Company in Japan, VG10 is also called V Gold 10. A stainless steel with high-carbon content which is very hard and tough, with great edge retention. Typically has an HRC of 60-61.

About the Finish - Damascus

Damascus or "Modern Damascus" finish refers to the watery or wavy light and dark pattern of the metal. Suminagashi (墨流し) which literally translates to "floating ink" is another word used for the finish.

Makoto Kurosaki VG10 Damascus Gyuto 210mm

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