Makoto Kurosaki Coreless Kaen Tsuchime Gyuto 210mm

About Makoto Kurosaki - While Makoto-san makes several lines, they all sport a clean, crisp aesthetics with laser-like performance. If you’re used to Western knives, the first thing you’ll notice about your knife from Makoto-san is just how light it feels. Despite this, you don’t need force to make it go, as the Japanese-style handle puts almost all the weight into the blade.
Makoto-san is the older brother of Yu Kurosaki and now runs his own sharpening company called Style K in Takefu Knife Village. He sources forged blades from different blacksmiths in the area like Kato-san, Ikeda-san and Yu Kurosaki-san. 
The work of a knife sharpener is often overlooked, but its importance cannot be overstated. While the blacksmith is responsible for hammering and hardening the steel, the sharpener is responsible for making it actually work as a knife. They start with an extremely rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction through the application of immense skill.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape	Gyuto
Blade Length	210 mm | Inches
Blade Height	47.1 mm
Blade Thickness Above Heel	2.2 mm
Weight	157 g
Steel Type	VG2 / VG10 Stainless Steel Coreless Damascus with Stainless Steel Cladding
Edge/Bevel	Double (50/50)
Handle	Wa (Japanese) Handle -
Sharpener	Makoto Kurosaki
Sharpened in	Echizen, Fukui, Japan