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A precise and refined handcrafted Japanese knife
17 cm blade with San Mai construction: three layers stacked on top of each other
VG7 stainless steel core: approximately 1% carbon
Hardness of61 HRC on the Rockwell scale: long-lasting edge
Polished finish —Clean lines of the Ryusei line
Cherry wood handle—contrasting red pakka woodbolster
Octagonal shape: comfortable ambidextrous grip
Handcrafted by Makoto Kurosaki
Blacksmith from the Takefu Knife-Making Village in Japan
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The Makoto Kurosaki Ryusei VG7 17cm handcrafted Japanese santoku knife combines the versatility of an iconic Japanese blade with the precision of craftsmanship from the Takefu Knife Village in Japan. Its size makes it ideal for everyday cutting tasks: vegetables, boneless meats, fresh herbs, prepared fish, and more. The Ryusei line features a minimalist design, a polished finish, and a technical construction designed to ensure a sharp edge. This handcrafted Japanese knife is perfect for enthusiasts seeking an efficient, elegant blade crafted with care!
The 17-cm santoku blade offers a versatile cutting surface, ideal for slicing, mincing, and chopping with consistency. Its San Mai construction consists of three layers of steel stacked on top of one another: a hard core surrounded by two outer layers of stainless steel. This design combines the performance of the blade’s core with enhanced protection along the edges.
The core is made of VG7 stainless steel, enriched with approximately 1% carbon . This alloy, developed by Takefu Special Steel, also contains tungsten, an element valued for improving wear resistance. With a hardness of approximately 61 HRC, the blade retains an effective edge. The polished finish gives it a sleek appearance, true to the Ryusei spirit: a simple, precise blade.
The handle complements the knife’s overall balance with a warm and elegant design. It is crafted from cherry wood, a lightweight wood with a soft feel that is prized for its natural appearance. Its light color creates a harmonious contrast with the polished blade, while giving the knife a discreet and refined visual identity.
The blade is joined to the handle by a red pakkawood bolster, a stable composite material created by resin impregnation. The octagonal shape of the handle promotes a precise grip for both right- and left-handed users. This design naturally guides the hand, improves control, and makes this Makoto Kurosaki Japanese knife a pleasure to use during long preparation sessions!
Wash the blade by hand with a soft sponge and mild dish soap, then dry it immediately with a clean cloth. Avoid the dishwasher, prolonged soaking, and contact with other utensils. Use a wooden or soft synthetic cutting board to preserve the edge. For sharpening, use a Japanese water stone suitable for hard steels.
Makoto Kurosaki works in the Takefu Knife Village, located in Fukui Prefecture, Japan. This knife-making hub brings together artisans specializing in Japanese kitchen knives and helps preserve the traditional craftsmanship of Echizen. Makoto Kurosaki is often described as a craftsman with a particular passion for sharpening and blade geometry. His approach emphasizes a smooth cut, balance, and the feel of the knife in the hand. Coming from a renowned cutlery-making background, he collaborates with local artisans to develop knives with a clean, functional, and refined style. The Ryusei line reflects this pursuit of simplicity: no excessive ornamentation, a high-performance stainless steel blade, and an elegant Japanese handle. A wonderful introduction to the world of Takefu’s handcrafted knives!
Check out our selection of wooden cutting boards to complete your cutting setup!
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