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A handcrafted Japanese gyuto designed for precise cutting!
21 cm blade with San Mai construction: three layers of steel stacked on top of each other
VG7 stainless steel core: approximately 1% carbon
Hardness 61 HRC: long-lasting edge and good cutting performance
Polished finish + clean lines characteristic of the Ryusei line
Cherry wood handle—contrasting red pakka wood bolster
Octagonal shape: comfortable ambidextrous grip and precise control
Handcrafted by Makoto Kurosaki in Takefu, Japan
Blacksmith from the Takefu Knife-Making Village in Japan
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The 21-cm Japanese chef's knife is the perfect length for most kitchen tasks. Its blade is ideal for slicing vegetables, fruits, boneless meats, fish, and herbs. Its gyuto-style profile allows for fluid, continuous cutting motions while maintaining precision on the cutting board.
Its San Mai construction consists of three layers of steel stacked on top of one another. The harder core forms the cutting edge, while the two outer layers of stainless steel surround and protect it. This design combines a smooth cut with the durability needed for regular use.
The VG7 stainless steel core contains approximately 1% carbon. This composition results in a fine, durable edge with good wear resistance. A hardness of 61 HRC on the Rockwell scale helps the blade retain its sharpness for longer, while still allowing for regular sharpening with a whetstone.
The blade features a polished, understated, and uniform finish. It highlights the clean lines of the Ryusei line and makes it easy to wipe clean after each use. Its understated appearance allows the cutting geometry and the craftsmanship from Takefu to take center stage.
The handle is crafted from cherry wood, a species prized for its pleasant feel and warm appearance. Its natural hues lend an elegant presence without visually weighing down the knife. The wood feels smooth in the hand and naturally complements cutting motions.
The junction with the blade is finished with a red pakkawood bolster. This composite material, made of resin-stabilized wood, offers consistent quality and durability suitable for kitchen use. Its red color creates a striking contrast with the cherry wood.
The octagonal shape of the handle is suitable for both right- and left-handed users. Its eight sides make it easier to position the fingers and allow for better control over the blade’s direction.
Wash the blade by hand after each use with a soft sponge and mild dish soap. Dry it immediately with a clean cloth to prevent water spots. Do not put the knife in the dishwasher, soak it for long periods, or let it come into contact with other utensils.
Use a cutting board made of wood or a soft synthetic material. Avoid glass, stone, or ceramic surfaces, which can damage the edge. To maintain the edge, use a Japanese whetstone suitable for blades with a hardness of approximately 61 HRC.
Makoto Kurosaki works at Takefu Knife Village, a knife-making center located in Echizen, Fukui Prefecture, Japan. This village is home to several workshops specializing in the manufacture of Japanese knives and helps preserve the traditional craftsmanship of Echizen. The site also features production, demonstration, and discovery areas dedicated to local knife-making.
His creations include various double-edged models designed to meet the needs of everyday cooking. The Ryusei line features a minimalist aesthetic, with polished blades and elegant Japanese handles. This knife is a testament to the craftsmanship produced in one of Japan’s renowned knife-making environments.
Find all the Makoto Kurosaki knives we offer on our website, Knifeleader.eu!
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