Makoto Kurosaki handmade japanese knives

Makoto Kurosaki kitchen knives: well-thought-out blades

The sharpness of a kitchen knife is an essential factor in making your recipes a real success. But all too often, we forget that a good knife is above all a matter of alchemy. It all starts with creation in the forge. Know-how is the only component that counts. The shaping of the blade goes hand in hand with its chemical composition. The alloy is meticulously chosen to deliver pre-established cutting performance. Makoto KurosakiJapanese knives are designed to appeal to professionals and amateurs alike. Their steel and aesthetics are rooted in the purely Japanese tradition that has made Japanese cutlery such a success.

The Makoto Kurosaki story: a traditional approach

In the art of craftsmanship, there are those who follow convention and those who innovate. Both approaches have their merits and are not mutually exclusive, since some prefer not to choose! Makoto Kurosaki has settled in Takefu to spread his work like a country painter. His ability comes from a family history, like many talented blacksmiths. The way to forge and build Japanese kitchen knives is through experience and the transmission of knowledge. In this sense, Makoto Kurosaki is a pillar of his craft. He is the older brother of Yu Kurosaki and the father-in-law of Yoshimi Kato, themselves blacksmiths. He learned the trade from the famous Hiroshi Kato. From this virtuous circle of knowledge springs an incredible talent for blades.