Makoto Kurosaki VG7 Ryusei Gyuto 210mm
Experience Hand-Engraved Kanji Craftsmanship in a Japanese Gyuto
A fully forged VG7 stainless steel santoku from Makoto Kurosaki, crafted in Echizen, Fukui, Japan. The Ryusei series features hand-engraved kanji detailing and a distinctive maple and red pakka wood handle - a refined everyday knife with collector appeal.
The Specs
- Knife Type: Gyuto
- Blade Length: 210mm
- Total Length: 360m
- Weight: 148g
- Steel: VG7 Stainless Steel
- Hardness: 61.5 HRC
- Finish: Hairline
- Edge: Double-edged (50/50, suitable for left and right-handed use)
- Handle: Octagonal Maple with Red Pakka Wood ferrule
- Origin: Echizen, Japan
The Ryusei Series
The Ryusei series features Makoto Kurosaki's signature hand-engraved kanji detailing - a mark of craftsmanship that distinguishes each knife as both a precision tool and a collector's piece. The hairline finish gives the blade a refined, understated aesthetic that complements the warm maple handle and red pakka ferrule.
Care & Maintenance
- Hand wash with warm water and towel dry immediately
- Do not use a dishwasher
- Hone regularly with a ceramic or fine honing rod to maintain the edge between sharpenings
- Sharpen with a whetstone to restore the edge
- Do not cut frozen foods, bones, or hard produce - the blade may chip
- Store on a magnetic strip or in a knife block to protect the edge
Original: $144.53
-65%$144.53
$50.59More Images
Makoto Kurosaki VG7 Ryusei Gyuto 210mm
Experience Hand-Engraved Kanji Craftsmanship in a Japanese Gyuto
A fully forged VG7 stainless steel santoku from Makoto Kurosaki, crafted in Echizen, Fukui, Japan. The Ryusei series features hand-engraved kanji detailing and a distinctive maple and red pakka wood handle - a refined everyday knife with collector appeal.
The Specs
- Knife Type: Gyuto
- Blade Length: 210mm
- Total Length: 360m
- Weight: 148g
- Steel: VG7 Stainless Steel
- Hardness: 61.5 HRC
- Finish: Hairline
- Edge: Double-edged (50/50, suitable for left and right-handed use)
- Handle: Octagonal Maple with Red Pakka Wood ferrule
- Origin: Echizen, Japan
The Ryusei Series
The Ryusei series features Makoto Kurosaki's signature hand-engraved kanji detailing - a mark of craftsmanship that distinguishes each knife as both a precision tool and a collector's piece. The hairline finish gives the blade a refined, understated aesthetic that complements the warm maple handle and red pakka ferrule.
Care & Maintenance
- Hand wash with warm water and towel dry immediately
- Do not use a dishwasher
- Hone regularly with a ceramic or fine honing rod to maintain the edge between sharpenings
- Sharpen with a whetstone to restore the edge
- Do not cut frozen foods, bones, or hard produce - the blade may chip
- Store on a magnetic strip or in a knife block to protect the edge
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Experience Hand-Engraved Kanji Craftsmanship in a Japanese Gyuto
A fully forged VG7 stainless steel santoku from Makoto Kurosaki, crafted in Echizen, Fukui, Japan. The Ryusei series features hand-engraved kanji detailing and a distinctive maple and red pakka wood handle - a refined everyday knife with collector appeal.
The Specs
- Knife Type: Gyuto
- Blade Length: 210mm
- Total Length: 360m
- Weight: 148g
- Steel: VG7 Stainless Steel
- Hardness: 61.5 HRC
- Finish: Hairline
- Edge: Double-edged (50/50, suitable for left and right-handed use)
- Handle: Octagonal Maple with Red Pakka Wood ferrule
- Origin: Echizen, Japan
The Ryusei Series
The Ryusei series features Makoto Kurosaki's signature hand-engraved kanji detailing - a mark of craftsmanship that distinguishes each knife as both a precision tool and a collector's piece. The hairline finish gives the blade a refined, understated aesthetic that complements the warm maple handle and red pakka ferrule.
Care & Maintenance
- Hand wash with warm water and towel dry immediately
- Do not use a dishwasher
- Hone regularly with a ceramic or fine honing rod to maintain the edge between sharpenings
- Sharpen with a whetstone to restore the edge
- Do not cut frozen foods, bones, or hard produce - the blade may chip
- Store on a magnetic strip or in a knife block to protect the edge
