• 170mm Makoto Kurosaki Style - K VG Coreless Wa Santoku - District Cutlery
  • 170mm Makoto Kurosaki Style - K VG Coreless Wa Santoku right side - District Cutlery
  • 170mm Makoto Kurosaki Style - K VG Coreless Wa Santoku left side - District Cutlery
  • 170mm Makoto Kurosaki Style - K VG Coreless Wa Santoku choil - District Cutlery
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170mm Makoto Kurosaki Style-K VG Coreless Wa Santoku

170mm Makoto Kurosaki Style-K VG Coreless 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: Damascus

Edge Steel: VG10 & VG2

Cladding: N/A

Finish: Tsuchime

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal  rosewood with pakka ferrule

Weight:  ~142g

Blade Length: 170mm

Overall Length: ~305mm

Thickness at Heel: ~2.2mm

Blade Height: ~48.6mm

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.

$199.99 USD
$199.99 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.