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Makoto Kurosaki is the older brother of famed blacksmith, Yu Kurosaki.
He started Working for Hiroshi Kato at the same time as Yu. He shares time with both Kato and brother Yu, making knives for many well-known Takefu knife brands.
His primary focus is on sharpening blades and he takes it very seriously. Makoto has trained with Mr. Morihiro, one of the great sharpeners working in Japan today, and judging from his latest creations he has learned his lessons very well! These knives have grinds that are as good as they get.
This fine looking gyuto is made from a san-mai sandwich of SG2 Powdered Metallurgical steel and a soft stainless alloy. His blades are lasers in the truest sense of the word, and they drop through food like few others. This is really well proportioned blade with a cutting edge length of 245mm and a height at the heel of 50mm. It has a generous flat spot from the heel which transforms to a gentle belly at about the mid-point of the blade.
Breaking into the knife business now is very difficult given that there are a lot of established names out there. Makoto-san is therefore offering these knives at a great price. Highly recommended!Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Kasumi
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 5.4 ounces
Blade Length: 245 mm
Total Length: 400 mm
Blade Height: 50 mm
Spine Thickness at Base: 1.9 mm
Edge Grind: Even (See Choil Photo)
His primary focus is on sharpening blades and he takes it very seriously. Makoto has trained with Mr. Morihiro, one of the great sharpeners working in Japan today, and judging from his latest creations he has learned his lessons very well! These knives have grinds that are as good as they get.
This fine looking gyuto is made from a san-mai sandwich of SG2 Powdered Metallurgical steel and a soft stainless alloy. His blades are lasers in the truest sense of the word, and they drop through food like few others. This is really well proportioned blade with a cutting edge length of 245mm and a height at the heel of 50mm. It has a generous flat spot from the heel which transforms to a gentle belly at about the mid-point of the blade.
Breaking into the knife business now is very difficult given that there are a lot of established names out there. Makoto-san is therefore offering these knives at a great price. Highly recommended!
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Makoto Sakura SG2 240 GYUTO this knife is a preformer!, June 2, 2020Posted By: Mitchell - verified customer
This blade is awesome. Sg2 really keeps an edge at the hrc it's at. Laser grind, and slick cladding. No stickiness here. Stays sharp and you can cut onion after onion and no patina will develop like a carbon blade. This PM steel, produced and ground from Makotos forge , really preforms. Watch that choil if you don't use kitchen knives everyday.
This blade is awesome. Sg2 really keeps an edge at the hrc it's at. Laser grind, and slick cladding. No stickiness here. Stays sharp and you can cut onion after onion and no patina will develop like a carbon blade. This PM steel, produced and ground from Makotos forge , really preforms. Watch that choil if you don't use kitchen knives everyday.
Excellent value , February 6, 2020Posted By: Rory
This knife is indeed beautifully ground, dead straight, gently convexed, and so thin behind the edge it's difficult to measure, even with machinist calipers (.002). The blade finish is simple and consistent, with very lightly eased edges on the spine and somewhat more pronounced rounding in the choil. My only complaint is that the handle was installed slightly off axis to the blade, but this in no way effects the impressive performance of this knife.
This knife is indeed beautifully ground, dead straight, gently convexed, and so thin behind the edge it's difficult to measure, even with machinist calipers (.002). The blade finish is simple and consistent, with very lightly eased edges on the spine and somewhat more pronounced rounding in the choil. My only complaint is that the handle was installed slightly off axis to the blade, but this in no way effects the impressive performance of this knife.
Excellent line knife , May 7, 2019Posted By: Vinny
I've been using this as my line knife for a few weeks in a high volume fine dining restaurant with coworkers who seem to want every knife they touch to become dull as quickly as possible and have no problem using my knife without asking... And it has held up beautifully with no more than a daily touch-up on a strop. This thing takes a screaming edge and doesn't let it go! Sharpening is a breeze on my Chosera 800 (but then again so is any knife on that stone).
It's a little sticky, but no more than I'd expect for a laser. Aesthetically it's gorgeous, I love the curved choil and the cherry handle is already taking on a nice darkened patina. Out of the box it needed a little rounding on the spine, but that's no biggie.
I've been using this as my line knife for a few weeks in a high volume fine dining restaurant with coworkers who seem to want every knife they touch to become dull as quickly as possible and have no problem using my knife without asking... And it has held up beautifully with no more than a daily touch-up on a strop. This thing takes a screaming edge and doesn't let it go! Sharpening is a breeze on my Chosera 800 (but then again so is any knife on that stone).
It's a little sticky, but no more than I'd expect for a laser. Aesthetically it's gorgeous, I love the curved choil and the cherry handle is already taking on a nice darkened patina. Out of the box it needed a little rounding on the spine, but that's no biggie.
