Makoto Coreless VG‑10 Santoku 165mm
Handcrafted by Makoto Kurosaki, a talented bladesmith and sharpener from Echizen’s Takefu Knife Village, this coreless VG10 santoku blends classical Japanese skill with modern performance. Makoto-san trained under master smith Hiroshi Kato and has developed a reputation for exceptionally clean geometry and superb edge work, earning respect among enthusiasts and professional cooks alike. Chef Knives To Go +1
At the heart of this blade is VG-10 stainless steel, a cutlery-grade alloy originally developed by Takefu Special Steel Co., Ltd., known for its excellent wear resistance, edge retention, and ease of sharpening. Properly heat-treated to approximately 60–61 HRC, VG-10 strikes a balanced combination of durability and performance that makes it ideal for everyday kitchen use. Wikipedia
This santoku features a coreless stainless Damascus cladding that highlights Makoto-san’s clean aesthetic, with a smooth tsuchime-hammered surface that not only looks stunning but also helps reduce drag and food adhesion during cutting. The knife’s san-mai construction places the VG-10 core at the center for cutting performance, protected by softer outer layers for increased toughness and resilience. Knifewear
Renowned for his sharpening skill, Makoto-san delivers precise, refined grinds that result in a ready-to-use edge right out of the box. This santoku’s geometry and balance make it a dependable tool for slicing, dicing, and chopping a wide variety of ingredients with minimal effort.
The handle is crafted from ebony, paired with a dyed maple ferrule that complements the blade’s refined character while providing excellent grip and balance.
Care Instructions: Hand wash only; dry immediately after cleaning. Avoid cutting frozen foods, bones, or hard materials. Use a wooden or plastic cutting board to preserve the edge and store the knife in a saya or protective cover when not in use.
Brand: Makoto Blacksmith: Makoto Kurosaki Location: Takefu, Japan Construction: San Mai Method: Hammer Forged Quenching: Water Quenched HRC: ~60-61 Finish: Kasumi with Tsuchime Damascus Cladding Edge Steel: VG-10 Stainless Steel Handle: Ebony Ferrule: Dyed Maple Weight: 5.1 oz (146 g) Blade Length: 165 mm Total Length: 305 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Edge Grind: Even/Double Bevel
Handcrafted by Makoto Kurosaki, a talented bladesmith and sharpener from Echizen’s Takefu Knife Village, this coreless VG10 santoku blends classical Japanese skill with modern performance. Makoto-san trained under master smith Hiroshi Kato and has developed a reputation for exceptionally clean geometry and superb edge work, earning respect among enthusiasts and professional cooks alike. Chef Knives To Go +1
At the heart of this blade is VG-10 stainless steel, a cutlery-grade alloy originally developed by Takefu Special Steel Co., Ltd., known for its excellent wear resistance, edge retention, and ease of sharpening. Properly heat-treated to approximately 60–61 HRC, VG-10 strikes a balanced combination of durability and performance that makes it ideal for everyday kitchen use. Wikipedia
This santoku features a coreless stainless Damascus cladding that highlights Makoto-san’s clean aesthetic, with a smooth tsuchime-hammered surface that not only looks stunning but also helps reduce drag and food adhesion during cutting. The knife’s san-mai construction places the VG-10 core at the center for cutting performance, protected by softer outer layers for increased toughness and resilience. Knifewear
Renowned for his sharpening skill, Makoto-san delivers precise, refined grinds that result in a ready-to-use edge right out of the box. This santoku’s geometry and balance make it a dependable tool for slicing, dicing, and chopping a wide variety of ingredients with minimal effort.
The handle is crafted from ebony, paired with a dyed maple ferrule that complements the blade’s refined character while providing excellent grip and balance.
Care Instructions: Hand wash only; dry immediately after cleaning. Avoid cutting frozen foods, bones, or hard materials. Use a wooden or plastic cutting board to preserve the edge and store the knife in a saya or protective cover when not in use.
