240mm Makoto Kurosaki Ryusei Wa Gyuto

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

Location: Echizen, Japan

Line: Senko

Construction: San mai

Edge Steel: VG7(HRC ~61)

Cladding: Stainless Steel

Finish: Nishiji

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal Enju and red pakka wood

Weight: ~ grams

Blade Length: 240mm

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.