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A handcrafted santoku knife with exceptional capabilities
16.5 cm blade, San Mai construction: 3 layers of steel interwoven
Blade core made of Japanese SGSTRIX steel: high hardness at 65 HRC
Combines a sharp, long-lasting edge with flexibility and corrosion resistance
Tsuchime hammered finish: unique handcrafted texture
Ebony handle— green pakka wood bolster with a stunning finish
Octagonal shape: ergonomic grip, suitable for everyone
Crafted by Makoto Kurosaki in Takefu, Japan
Artisan from the Takefu Cutlery Village in Japan
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The 16.5 cm Makoto Kurosaki Samidorizuki SGStrix handcrafted Japanese santoku knife combines a refined design, a highly technical blade, and handcrafted construction in the Takefu Knife Village in Japan. Its name, Samidorizuki—often associated with the image of a “green crescent moon”—is reflected in the elegant contrast between the dark ebony wood and the green pakka handle.
This handcrafted Japanese knife handles everyday cutting tasks with precision: vegetables, boneless meats, fish, fresh herbs, or delicate preparations.
This santoko knife, with a16.5 cmblade, is prized for its smooth slicing, mincing, and chopping. It features a San Mai construction, consisting of three layers of steel stacked on top of one another: a high-performance central core surrounded by outer layers that enhance the blade’s overall stability. This design results in a thin, responsive, and durable blade that feels excellent on the cutting board. The core is made of Japanese SGSTRIX steel, a high-tech stainless powder steel manufactured by Takefu Special Steel. Its exact composition, including the carbon content, remains a trade secret held by the manufacturer. Its design aims to strengthen the metal matrix to achieve a high hardness—reported to be 65 HRC—while maintaining toughness, flexibility, and corrosion resistance. It remains easy to sharpen.
This Japanese SGStrix steel knife thus offers an exceptionally sharp, durable, and precise cutting edge. The Tsuchime finish, with its hammered relief pattern, adds character to the blade and reduces food sticking during cutting.
The handle combines deep ebony wood with a green pakka wood bolster, creating a visual contrast that is directly linked to the Samidorizuki identity. The ebony provides a dense, stable, and high-quality feel in the hand, with understated elegance that enhances the blade’s hammered finish. Pakka wood, made of compressed wood and resin, offers good resistance to moisture when properly cared for. Its green hue adds an original touch, without being excessive, and highlights the transition between the blade and the handle.
The octagonal shape ensures an ergonomic, stable, and ambidextrous grip. It is well-suited for both repetitive motions and precise cuts, offering excellent control over movement.
Use this santoku on a wooden cutting board or a soft synthetic surface. Do not cut bones or frozen foods, and avoid hard surfaces and twisting motions. Clean the blade by hand with a soft sponge, then wipe it dry immediately with a dry cloth. Do not put it in the dishwasher, soak it for long periods, or use harsh cleaning products. Store it in a dry place, in a knife sheath or on a suitable stand, to ensure the blade and handle remain in good condition for years to come.
Makoto Kurosaki works in the Takefu Knife Village in Fukui Prefecture, Japan, a region renowned for its traditional Japanese cutlery. The brother of blacksmith Yu Kurosaki, he develops his own collections with particular attention to blade textures, finishes, and overall balance. His creations often combine modern steels with carefully selected handles to produce high-performance, precise, and visually striking knives.
Check out our selection of sharpening stones to help you care for your knife!
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