This 170mm santoku belongs to the Ryusei line from Makoto Kurosaki, a name that means shooting star in Japanese, a fitting description for how quickly this young blacksmith has built a following. The blade is thin at the spine and thins out even further past the high transition into the primary blade road, with a choil shot that clearly shows off the precise grind.
The core is VG7 stainless steel, hardened to about 62 HRC and clad in a softer stainless layer through san mai construction. The blade is finished with well executed hand engraved kanji, and the handle is an octagonal maple with a red pakka wood ferrule, rounding out a knife that looks as good as it performs.
What Customers Are Saying:The one reviewer on this listing bought it as their first real kitchen knife, wanting to start with stainless before eventually moving to carbon, and reports being thoroughly impressed with how well it has held its sharpness, calling the construction well made throughout and recommending it highly as a first knife.
Care Instructions:VG7 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
The core is VG7 stainless steel, hardened to about 62 HRC and clad in a softer stainless layer through san mai construction. The blade is finished with well executed hand engraved kanji, and the handle is an octagonal maple with a red pakka wood ferrule, rounding out a knife that looks as good as it performs.
What Customers Are Saying:The one reviewer on this listing bought it as their first real kitchen knife, wanting to start with stainless before eventually moving to carbon, and reports being thoroughly impressed with how well it has held its sharpness, calling the construction well made throughout and recommending it highly as a first knife.
Care Instructions:VG7 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
- Brand: Makoto
- Blacksmith: Makoto Kurosaki
- Location: Takefu Village, Echizen, Japan
- Construction: San Mai, Hammer Forged
- Quenching: Water Quenched
- Edge Steel: VG7 Stainless Steel
- Cladding: Stainless Steel
- HRC: 61.5-62
- Finish: Hairline
- Edge Grind: Even (See Choil Photo)
- Handle: Maple Octagonal
- Ferrule: Red Pakka Wood
- Weight: 4.9 oz (138 g)
- Blade Length: 172 mm
- Total Length: 320 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing first knife!Posted By: Jonah
25 people found this review helpful
This was my first real kitchen knife purchase. I wanted to start off with a stainless steel before moving up into carbon steel and I am thoroughly impressed with how well it has maintained it's sharpness. Everything about the knife is well constructed and I'd highly recommend this to anyone as a first knife!
25 people found this review helpful
This was my first real kitchen knife purchase. I wanted to start off with a stainless steel before moving up into carbon steel and I am thoroughly impressed with how well it has maintained it's sharpness. Everything about the knife is well constructed and I'd highly recommend this to anyone as a first knife!
