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Mr. Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his personal skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen making knives for many leading names in the Japanese knife business.
Using SG2 stainless steel as the core of the knife, Makoto-san clads it with a softer stainless steel to protect and lighten the knife blade. SG2 is a powdered metallurgical steel that is very popular in the kitchen knife world. It has great wear resistance and edge retention, and is fairly easy to sharpen. Makoto-san hardens the steel to about 62 HRC. The knife is constructed in the san-mai style of awase.
Makoto-san has developed into an incredibly talented sharpener and the outstanding attribute of these new knives is their superb grinds. These really are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters and we think you will be impressed when you use them. The handle is made from cherry wood and is an octagonal type with a maple ferrule.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: 4.5 ounces
Blade Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 49 mm
Edge Grind: Even (See Choil Photo)
Using SG2 stainless steel as the core of the knife, Makoto-san clads it with a softer stainless steel to protect and lighten the knife blade. SG2 is a powdered metallurgical steel that is very popular in the kitchen knife world. It has great wear resistance and edge retention, and is fairly easy to sharpen. Makoto-san hardens the steel to about 62 HRC. The knife is constructed in the san-mai style of awase.
Makoto-san has developed into an incredibly talented sharpener and the outstanding attribute of these new knives is their superb grinds. These really are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters and we think you will be impressed when you use them. The handle is made from cherry wood and is an octagonal type with a maple ferrule.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) DamnPosted By: Erik Cruikshank
1 people found this review helpful
Alright, I've owned an anryu Aogami super 210 for 6 months and have gotten it screaming sharp, have put it through many 12 hour days of a lot of cut work and thinking to myself, there's no way sg2 could get sharper than this. I have received my makoto sg2, have used it heavily the last two days on some large and detailed prep work and I am in shock. Performance is amazing, very comfortable, very controllable. Would recommend
1 people found this review helpful
Alright, I've owned an anryu Aogami super 210 for 6 months and have gotten it screaming sharp, have put it through many 12 hour days of a lot of cut work and thinking to myself, there's no way sg2 could get sharper than this. I have received my makoto sg2, have used it heavily the last two days on some large and detailed prep work and I am in shock. Performance is amazing, very comfortable, very controllable. Would recommend
Love this knifePosted By: EF - verified customer
1 people found this review helpful
This is my first 'laser' gyuto, and it is like a revelation as compared to my vg-10 workhorse gyuto. Super light and wicked sharp. I love the extra width at the belly of the knife, makes scooping up and transferring veg easy. This knife punches well above its weight in terms of quality for price. The only thing is I have to watch out for the part of the choil that rounds back, as it is easy to nick my finger on it. I'm thinking of purchasing the 240 gyuto. Normally knives of that size are too heavy and put too much strain on my (small) hands, but at only 5.4 ounces, I think I will go for it.
1 people found this review helpful
This is my first 'laser' gyuto, and it is like a revelation as compared to my vg-10 workhorse gyuto. Super light and wicked sharp. I love the extra width at the belly of the knife, makes scooping up and transferring veg easy. This knife punches well above its weight in terms of quality for price. The only thing is I have to watch out for the part of the choil that rounds back, as it is easy to nick my finger on it. I'm thinking of purchasing the 240 gyuto. Normally knives of that size are too heavy and put too much strain on my (small) hands, but at only 5.4 ounces, I think I will go for it.
TERRIFIC KNIFEPosted By: mdn - verified customer
Sharp, well-balanced/finished, and easy to use on a variety of products. Haven't tried heavy duty items such as melons; but, can attest that it sails through meats and vegs. I'm enjoying it even more than my Kanehiro ginsan santoku...and that's a great knife, too! TKS, CKTG!
Sharp, well-balanced/finished, and easy to use on a variety of products. Haven't tried heavy duty items such as melons; but, can attest that it sails through meats and vegs. I'm enjoying it even more than my Kanehiro ginsan santoku...and that's a great knife, too! TKS, CKTG!
Beautiful and Work HorsePosted By: JS - verified customer
This knife is a steal. Fit and Finish is perfect and looks absolutely beautiful with the stainless steel finish. VERY light knife which is ideal if you're looking for something nimble and sharp. 6/10 OOTB sharpness but 10/10 for beauty. Definitely a keeper and very useful in the kitchen.
This knife is a steal. Fit and Finish is perfect and looks absolutely beautiful with the stainless steel finish. VERY light knife which is ideal if you're looking for something nimble and sharp. 6/10 OOTB sharpness but 10/10 for beauty. Definitely a keeper and very useful in the kitchen.
