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The Japanese chef' s knife designed to excel in the kitchen!
21cm Damascus steel blade: superimposed layers of stainless steel
Japanese VG7 steel core with approx. 1% carbon
Rockwell hardness: 61 HRC - Long-lasting cutting edge
Hammered blade tip: non-stick punch effect
Satin-finish - Flat grip
Octagonal walnut handle - Ebony bolster
Handcrafted by Makoto Kurosaki, Japan
Takefu Knife Village craftsman
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The Makoto Kurosaki VG7 Damascus hammered chef's knife is a 21cm artisanal Japanese model, hand-forged at the Takefu Knife Village in Echizen. A truly versatile kitchen knife, it is ideal for slicing, dicing and chiseling meat, fish and vegetables. Designed to meet the requirements of demanding cooks, this knife combines cutting efficiency, traditional Japanese finishes and noble materials.
This knife was forged by Makoto Kurosaki. Based in Echizen, at the Takefu Knife Village, he is part of the new generation of Japanese blacksmiths. The eldest brother of Yu Kurosaki, he perpetuates the skills handed down within his family and perfected by his master, Yoshimi Kato.
His knives are produced in small batches, and bear a strong artisanal stamp: each piece is shaped, hammered and adjusted by hand. The series from which this chef's knife is taken is a perfect illustration of this approach, between respect for tradition and the pursuit of an assertive personal style.
The balance between aesthetics, sturdiness and precision makes his creations durable cutting utensils appreciated by demanding enthusiasts. A Makoto Kurosaki chef's knife is the assurance of a knife forged with passion and exacting standards.
This chef's knife is forged with a damascus structure, using a VG7 stainless steel core. This Japanese alloy contains almost 1% carbon, guaranteeing an excellent cutting edge, capable of lasting over time. The blade reaches a hardness of 61 HRC, ensuring a good balance between cutting performance and ease of maintenance.
The hard core is then surrounded by several layers of softer stainless steel, which form the damask pattern visible on the blade's surface. This design strengthens the blade, absorbs stress when cutting, and protects the core from oxidation. Each blade features its own unique pattern, the result of meticulous bending and polishing by hand.
The top of the blade is hand-hammered using the Tsuchime technique, with clean, punch-like impacts. Hammering helps to loosen wet or greasy food from the blade, limiting friction. It is particularly useful for quickly cutting meat, fish and vegetables without interruption.
Finally, the satin finish offers a smooth, visually pleasing blade surface, and theflat cutting edge ensures even penetration of the food, with excellent control of the gesture.
The knife handle is carved from walnut, a wood renowned for its natural strength, balanced density and warm appearance. Its octagonal shape ensures a secure grip for both right- and left-handed users.
This traditional Japanese shape is ideal for long, fatigue-free work, while maintaining excellent stability. Whether you're slicing thin strips of fish or firmer pieces of root vegetable, the grip remains firm and precise.
An ebony bolster completes the handle. Dark and dense, it reinforces the knife's structure and ensures optimum balance between blade and handle. The visual contrast between the light wood of the walnut and the depth of the ebony underscores the care taken in every manufacturing detail.
Always wash your knife by hand, without soaking it in the sink. Use a soft sponge and neutral soap, then dry immediately. Avoid prolonged contact with moisture, and never put it in the dishwasher.
For storage, opt for a shock-proof box, knife block, magnetic bar or case. To maintain its razor-sharp edge, sharpen the blade regularly with a Japanese stone suitable for VG7 steel.
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