Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mmMakoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mmMakoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mmMakoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mmMakoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mmMakoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mmMakoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mmMakoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mmMakoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
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Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm

$420.00
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Makoto Kurosaki SG2 Tsuchime Sakura Gyuto 210mm
$420.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SG2 Core, Stainless Tsuchime Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
SG2 Core, Stainless Tsuchime Clad
Handle Material
Octagon Cherry Wood
Bevel
Double Bevel
Edge Length
215mm
Overall Length
362mm
Spine Thickness Heel/Mid
2mm
Blade Height @ Heel
46mm
gWeight
143mm

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Echizen·Blacksmith

Makoto Kurosaki

Echizen, Fukui
Makoto Kurosaki

Trained under Hiroshi Kato, with full responsibility for every stage of the forge.

Coordinates
35.9°N · 136.2°E
Hailing from the knifemaking region of Echizen, Makoto Kurosaki is the elder brother of Yu Kurosaki and a highly skilled craftsman in his own right. Both brothers began their blacksmithing journey under the legendary Hiroshi Kato, and Makoto continues to refine his craft through close collaboration with some of Echizen’s most respected makers, including Yoshimi Kato and his own brother Yu.

Known particularly for his sharpening and finishing expertise, Makoto brings a quiet precision to every blade he produces. While his work is often understated compared to his younger brother’s bold designs, Makoto’s knives are deeply respected for their balance, clean lines, and uncompromising attention to performance.

Rooted in tradition but focused on refinement, Makoto Kurosaki represents the enduring strength of Echizen craftsmanship, forged through discipline, collaboration, and a lifelong dedication to the blade.

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