150mm Makoto Kurosaki VG10W Kodama Wa Petty Utility

Makoto Kurosaki is a phenomenal sharpener, and this line of knives shows off his talent.

Location: Echizen, Japan

Line: Kodama

Construction: San mai

Edge Steel: VG10W (HRC ~63)

Cladding: Damascus stainless steel

Finish: Etched

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal rosewood with green pakka ferrule.

Weight: ~g

Blade Length: 150mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.