210mm Makoto Kurosaki Kodama VG10W Wa Gyuto
210mm Makoto Kurosaki Kodama VG10W Wa Gyuto
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: 210mm
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.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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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.