210mm Makoto Kurosaki Style-K Coreless Wa Gyuto

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

Location: Echizen, Japan

Line: Style K

Construction: 

Edge Steel: VG7 (HRC ~61)

Cladding: Stainless Steel

Finish: Nishiji

Edge Grind: 50/50 (Double Bevel)

Handle: Oval rosewood with pakka ferrule

Weight:  grams

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.