Makoto Kurosaki worked his way up through years of apprenticeship like any serious blacksmith, training alongside his brother Yu Kurosaki under a respected smith known as Kato san. He began making knives under his own name relatively recently, and his early releases through CKTG quickly became customer favorites, growing from limited offerings into several full lines, including the Ryusei series.
As of 2021, Makoto introduced a new steel to his lineup called VG7, clad in stainless steel and hardened to about 61.5 HRC or higher, giving the blade excellent edge retention along with easy sharpening. The spine is slender, tapering into a beautifully ground primary bevel that narrows to a razor thin edge. The blade is finished with hand engraved kanji, and the handle is an octagonal maple with a red pakka wood ferrule.
What Customers Are Saying:With four reviews, this gyuto draws consistently glowing feedback, with buyers praising the high grind, the thinness behind the edge, and a slightly blade heavy balance that still lets the tip move with precision. One reviewer who has used steels including VG10, SG2, and AUS10 calls this one of the most wonderful profiles they have encountered, and another notes the edge does not dull quickly, and even as it starts to dull, just a few strokes on a leather strop bring it right back to full sharpness.
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.
As of 2021, Makoto introduced a new steel to his lineup called VG7, clad in stainless steel and hardened to about 61.5 HRC or higher, giving the blade excellent edge retention along with easy sharpening. The spine is slender, tapering into a beautifully ground primary bevel that narrows to a razor thin edge. The blade is finished with hand engraved kanji, and the handle is an octagonal maple with a red pakka wood ferrule.
What Customers Are Saying:With four reviews, this gyuto draws consistently glowing feedback, with buyers praising the high grind, the thinness behind the edge, and a slightly blade heavy balance that still lets the tip move with precision. One reviewer who has used steels including VG10, SG2, and AUS10 calls this one of the most wonderful profiles they have encountered, and another notes the edge does not dull quickly, and even as it starts to dull, just a few strokes on a leather strop bring it right back to full sharpness.
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: 6.1 oz (172 g)
- Blade Length: 237 mm
- Total Length: 397 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 51 mm
- Photos credit: Gustavo Bermudez
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) VG7 Another hit out of the park...Posted By: d_rap - verified customer
10 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.
10 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 KnifePosted By: Ken Slaughter - verified customer
13 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.
13 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.Posted By: Ingo Edler
11 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
11 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
