The tall gyuto format takes the all-purpose chef knife shape and adds significant blade height, which changes how the knife works: more knuckle clearance, more scooping surface, and a more imposing presence on the board for cooks who work through high volumes of produce. At 64mm tall, this Makoto VG7 tall gyuto is one of the tallest gyutos we carry, which makes it especially useful for cooks with larger hands or those who do a lot of board work with a pinch grip.
Makoto Kurosaki works out of Echizen, Japan, trained under the legendary Hiroshi Kato and with the great sharpener Mr. Morihiro. His VG7 stainless steel knives are known for their thin, precise grind and good edge retention, and the tall gyuto format showcases those qualities at a scale that rewards the serious cook.
Care Instructions: VG7 is a stainless steel, so day to day care is straightforward. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Makoto Kurosaki works out of Echizen, Japan, trained under the legendary Hiroshi Kato and with the great sharpener Mr. Morihiro. His VG7 stainless steel knives are known for their thin, precise grind and good edge retention, and the tall gyuto format showcases those qualities at a scale that rewards the serious cook.
Care Instructions: VG7 is a stainless steel, so day to day care is straightforward. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
- Brand: Makoto
- Blacksmith: Makoto Kurosaki
- Location: Echizen, Japan
- Edge Steel: VG7 Stainless Steel
- Weight: 8.5 oz (240 g)
- Blade Length: 242 mm
- Total Length: 405 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 64 mm
