This is a new line of knives that we are having made for us by Makoto Kurosaki. Makoto and his younger brother, Yu, apprenticed under the watchful eye of notable blacksmith, Hiroshi Kato. In fact Makoto still works for Kato-san some of the time, while also sharing time with his brother in the new shop he has established in Echizen.
So far we have received two styles of knife from him. This santoku is a 170mm blade which features Hitachi White Paper #2 as its core steel. It is a hammer forged san-mai construction with a great looking kurouchi finish. One of the things that really captured our attention is the superior grinds with which Makoto Kurosaki has endowed these blades. They are as good as we have seen on knives costing far more than the price of these examples.
Santoku knives are general purpose chef-type blades capable of cutting and chopping most ingredients. They get their name from the Japanese translation of “three virtues.” It refers to the three cutting techniques of slicing, dicing, and mincing. The blade has a flat edge that slopes up into a sheep-foot tip. This geometry results in a shorter, lighter, and thinner knife than a standard chef or gyuto type.
The well-made blade is coupled to a very nicely finished rosewood octagonal handle with a black pakka wood ferrule. The looks, fit, and finish belie the price that this knife sells for. Be prepared to see more great additions to the Makoto line in the future.
I appreciate the person at Chef Knives To Go who recommended this. It is just a perfect balance of physical beauty, workmanship and functionality -- without compromising any of those three. The grind alone speaks of its quality. I turned it up on a 6000 whetstone and I can slice potatoes to see-through paper thin with ease yet it is not afraid to find a path through a tough butternut squash. This knife is a GREAT value. Cld easily be priced at $200.
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