We are suckers for modestly priced knives that cut outside of their price bracket. So when we got to see these new knives from the brother of one of our favorite blacksmiths, Yu Kurosaki, we were excited to add them to our catalog.
Makoto Kurosaki has been apprenticing for Hiroshi Kato for several years and continues in that tradition to date. He has recently been making some blades for us and we are thrilled with the results of his maiden solo voyage.
His steel of choice is Hitachi White #2 carbon alloy. It is universally liked in the kitchen knife world for its ability to take an extremely fine edge. White, or Shirogami, #2 is very pure with a slightly lower carbon content than Shirogami #1 steel. It is capable of achieving a high hardness level without being overly brittle. It is great steel for professional or home cooks who like to keep their knives extra sharp.
The inner core is covered with a stainless steel cladding in the san-mai style. The outer layer features a nicely executed kurouchi finish for added protection and increased food release characteristics.
The most outstanding attribute of these new knives is the superb grinds. They really are as good as we have seen in knives costing far more than these. These blades are real cutters and we think you will be impressed when you use them. The handle is a very well made rosewood octagonal type with a black pakka wood ferrule. Makoto knives push the price/performance envelope in a way rarely seen.
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
Edge Steel: Shirogami #2 (White #2)
Cladding: Stainless Steel
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
Edge Length: 215mm
Edge Grind: Even (See Choil Photo)