240mm Makoto Kurosaki Style-K Jumbo Wa Santoku

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

Location: Echizen, Japan

Line: Style K

Construction: San mai

Edge Steel: VG7 (HRC ~61)

Cladding: Stainless Steel

Finish: Nishiji

Edge Grind: 50/50 (Double Bevel)

Handle: Oval rosewood with pakka ferrule

Weight: 238 grams

Blade Length: 240mm

Overall Length: ~405mm

Thickness at Heel: ~2.1mm

Blade Height: ~64mm

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.