• 170mm Makoto Kurosaki Kodama VG10W Wa Santoku - District Cutlery
  • 170mm Makoto Kurosaki Kodama VG10W Wa Santoku right side - District Cutlery
  • 170mm Makoto Kurosaki Kodama VG10W Wa Santoku left side - District Cutlery
  • 170mm Makoto Kurosaki Kodama VG10W Wa Santoku choil - District Cutlery
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170mm Makoto Kurosaki Kodama VG10W Wa Santoku

170mm Makoto Kurosaki Kodama VG10W Wa Santoku

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: ~132g

Blade Length: 170mm

Overall Length: ~300mm

Thickness at Heel: ~2mm

Blade Height: ~48.1mm

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.

$229.99 USD
$229.99 USD
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.