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Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.
He started making blades under his own name quite recently, and his offerings from the start were hits with many of our customers. His original limited offerings through CKTG have grown, and now included the Ryusei line of Aogami Super stainless clad knives. We are pleased to be the first store in the world to offer them for sale.
As of 5-10-2021, Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The spine is certainly thin and it has a lovely primary bevel which comes together at a super thin edge. It really is a great looking knife from every angle. Nice laser engraved kanji and good looking handle constructed from maple and red dyed pakka wood complete the package.Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Hairline
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Weight: 180g
Blade Length: 236 mm
Total Length: 390 mm
Blade Height: 51 mm
Spine Thickness at Base: 2 mm
Edge Grind: Even (See Choil Photo)
Photos by Gustavo Bermudez
He started making blades under his own name quite recently, and his offerings from the start were hits with many of our customers. His original limited offerings through CKTG have grown, and now included the Ryusei line of Aogami Super stainless clad knives. We are pleased to be the first store in the world to offer them for sale.
As of 5-10-2021, Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The spine is certainly thin and it has a lovely primary bevel which comes together at a super thin edge. It really is a great looking knife from every angle. Nice laser engraved kanji and good looking handle constructed from maple and red dyed pakka wood complete the package.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Another hit out of the park..., June 21, 2020Posted By: d_rap - verified customer
4 people found this review helpful
With it's beautiful high grind, thinness behind the edge and up the grind, and slightly blade heavy balance, this knife delivers all over the board. It chops and rocks easily, and while thin and nimble, the tip can also be powered by the substantial balance in the forward direction. A young up-and-coming smith, 9 out of 10 fit and finish, ease of care...what's not to love?
And then there's the almost incomprehensibly low price! Get one of these while they're still in stock.
4 people found this review helpful
With it's beautiful high grind, thinness behind the edge and up the grind, and slightly blade heavy balance, this knife delivers all over the board. It chops and rocks easily, and while thin and nimble, the tip can also be powered by the substantial balance in the forward direction. A young up-and-coming smith, 9 out of 10 fit and finish, ease of care...what's not to love?
And then there's the almost incomprehensibly low price! Get one of these while they're still in stock.
Love This Knife, May 9, 2019Posted By: Ken Slaughter - verified customer
4 people found this review helpful
This knife hits the sweet spot for me. The fit and finish is excellent, it's just a beautiful knife, but the main thing it how it feels in my hand and how it performs. It doesn't get dull very fast, but even as it dulls it still performs quite well. 4 or 5 strokes on a bare horsebutt or rolled buffalo stop usually brings the edge right back. When that doesn't work I go with a 2.0 or 1.0 micron strop. I've only taken it to the stones once in the 2 months I've had it, and that was when I first got it. I have several knives in various flavors of steel, and this one is my go-to.
4 people found this review helpful
This knife hits the sweet spot for me. The fit and finish is excellent, it's just a beautiful knife, but the main thing it how it feels in my hand and how it performs. It doesn't get dull very fast, but even as it dulls it still performs quite well. 4 or 5 strokes on a bare horsebutt or rolled buffalo stop usually brings the edge right back. When that doesn't work I go with a 2.0 or 1.0 micron strop. I've only taken it to the stones once in the 2 months I've had it, and that was when I first got it. I have several knives in various flavors of steel, and this one is my go-to.
First Carbon knife..If blessings exist this is one., March 21, 2019Posted By: Ingo Edler
4 people found this review helpful
I'm familiar with vg-10/sg2/aus10/JA henckels' friodur pro S line's steel, this knife has one of the most wonderful profile's i've ever encountered, i've got a kramer 8" sg2 damascus knife which i was afraid to use /felt unworthy as i'd won it in a giveaway. i've been using knives that i've purchased & recieved as gifts as a traveling chef & my profession in general and i've got to say, this is one incredible knife. I've cut Tonnes of onions & peppers, mushrooms, shallots, ginger, squash/potatoes/yams/sweet potatoes and cucumbers/zuchinni , Pork loins, Salmon &halibut, Beef top rounds & tenderloins with Shuns, Henckel as mentioned of their Kramer line & a miyabi birchwood nakiri, a Dalstrong and a custom AEB-L knife made by Noah vachon (first custom knife and is amazing) But nothing compares to just how incredible this knife is. The blade geometry is amazing, It's Aogami super, i've tried a few coworkers knives which are constructed out of this, W2 and white
4 people found this review helpful
I'm familiar with vg-10/sg2/aus10/JA henckels' friodur pro S line's steel, this knife has one of the most wonderful profile's i've ever encountered, i've got a kramer 8" sg2 damascus knife which i was afraid to use /felt unworthy as i'd won it in a giveaway. i've been using knives that i've purchased & recieved as gifts as a traveling chef & my profession in general and i've got to say, this is one incredible knife. I've cut Tonnes of onions & peppers, mushrooms, shallots, ginger, squash/potatoes/yams/sweet potatoes and cucumbers/zuchinni , Pork loins, Salmon &halibut, Beef top rounds & tenderloins with Shuns, Henckel as mentioned of their Kramer line & a miyabi birchwood nakiri, a Dalstrong and a custom AEB-L knife made by Noah vachon (first custom knife and is amazing) But nothing compares to just how incredible this knife is. The blade geometry is amazing, It's Aogami super, i've tried a few coworkers knives which are constructed out of this, W2 and white
