Makoto Kurosaki is one of Echizen's most accomplished younger blacksmiths, working from a region with a blade-making tradition that stretches back over 700 years. His STYLE-K line - where the K stands for Kurosaki - represents his own brand identity, built around powdered metallurgy steels and refined san mai construction that reflects both his technical skill and his eye for finished detail. The name is understated but the knives are not.
The SGSTRIX powdered stainless steel at the core of this gyuto (Japan's all-purpose chef knife) is a high-performance alloy with a fine grain structure that allows it to take a very keen edge and hold it well through demanding prep sessions. At an estimated 62 HRC it is genuinely hard - meaningfully harder than most production stainless knives - which translates to better edge retention and a finer possible edge, while the powdered metallurgy process keeps the grain tight enough that sharpening remains accessible on quality water stones. The san mai construction wraps the SGSTRIX core in softer stainless cladding, and Kurosaki-san finishes the cladding with a subtle hammered texture that aids food release and gives the blade a quiet, handmade character. At 242mm with a 2mm spine and 196g, this is a knife with presence and reach - long enough for efficient strokes through proteins and larger produce, thin enough to move through food with minimal resistance. The visible cladding line running along the blade road is a detail that rewards a second look. The octagonal wa handle in dark wood with a green ferrule and light spacer is a considered combination that balances the blade well and sits comfortably in a pinch grip through extended sessions.
Care Instructions: SGSTRIX is stainless and resistant to rust, but at 62 HRC it is hard enough to be chip-prone if used carelessly. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
The SGSTRIX powdered stainless steel at the core of this gyuto (Japan's all-purpose chef knife) is a high-performance alloy with a fine grain structure that allows it to take a very keen edge and hold it well through demanding prep sessions. At an estimated 62 HRC it is genuinely hard - meaningfully harder than most production stainless knives - which translates to better edge retention and a finer possible edge, while the powdered metallurgy process keeps the grain tight enough that sharpening remains accessible on quality water stones. The san mai construction wraps the SGSTRIX core in softer stainless cladding, and Kurosaki-san finishes the cladding with a subtle hammered texture that aids food release and gives the blade a quiet, handmade character. At 242mm with a 2mm spine and 196g, this is a knife with presence and reach - long enough for efficient strokes through proteins and larger produce, thin enough to move through food with minimal resistance. The visible cladding line running along the blade road is a detail that rewards a second look. The octagonal wa handle in dark wood with a green ferrule and light spacer is a considered combination that balances the blade well and sits comfortably in a pinch grip through extended sessions.
Care Instructions: SGSTRIX is stainless and resistant to rust, but at 62 HRC it is hard enough to be chip-prone if used carelessly. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Maker: Makoto Kurosaki
- Brand: STYLE-K
- Location: Echizen, Japan
- Construction: San Mai
- Edge Steel: SGSTRIX Powdered Stainless Steel
- Cladding: Stainless
- Finish: Hammered
- HRC: 62 (approx.)
- Handle: Octagonal Wa, Dark Wood
- Ferrule: Green with Light Spacer
- Weight: 6.9 oz (196g)
- Blade Length: 242mm
- Total Length: 396mm
- Spine Thickness at Base: 2mm
- Blade Height: 51mm
