Makoto VG10W Damascus Gyuto 210mm

Makoto Kurosaki honed his craft under the legendary Hiroshi Kato, mastering the art of knife-making and sharpening. He also trained extensively with the renowned sharpener, Mr. Morihiro. Today, Makoto collaborates with his famous brother, Yu Kurosaki, working out of Yu’s shop in Echizen, where he creates knives for some of the most respected names in the Japanese knife industry.

Makoto-san’s knives feature a VG10 stainless steel core, clad with stunning suminagashi stainless steel. VG10 is a premium kitchen knife steel, known for its exceptional wear resistance, edge retention, and ease of sharpening. When expertly heat-treated by Makoto-san, this steel delivers performance that meets the highest culinary standards. The blades are constructed in a traditional san-mai awase style, with a hardened steel core (62 HRC) flanked by softer cladding for enhanced durability and precision—a hallmark of Japanese kitchen cutlery.

Makoto-san’s true expertise lies in his sharpening skills, and the standout feature of his knives is their impeccable grinds. These blades rival those of much higher-priced knives, offering exceptional cutting performance and balance. Paired with a beautifully crafted rosewood handle and a black pakka wood ferrule, these knives are as functional as they are elegant. Whether you're a professional chef or a passionate home cook, you’ll be captivated by the quality and craftsmanship of Makoto Kurosaki’s knives.

Brand: Makoto

Blacksmith: Makoto Kurosaki

Location: Echhizen, Japan

Construction: San Mai

Method: Hammer Forged

Quenching: Water Quenched

HRC: 62+-

Finish: Stainless Hammered Damascus

Edge Steel: VG10 Stainless Steel

Cladding: Suminagashi Stainless Steel

Handle: Rosewood Octagonal

Ferrule: Black Pakka Wood

Weight: 5.2 ounces / 148g

Blade Length: 215 mm

Total Length: 355 mm

Spine Thickness at Base: 2 mm

Blade Height: 47 mm

Edge Grind: Even (See Choil Photo)