Makoto Kurosaki, the elder brother of Yu Kurosaki, works and creates in Takefu, Echizen. He is the head sharpener at the workshop of the renowned master Katō. His knife line, Ryusei, was developed in collaboration with local craftsmen, though he personally thins and sharpens each blade.
The Gyuto is the Japanese equivalent of the traditional European chef’s knife. The 210 mm length is optimal for versatile tasks and cutting larger pieces of meat. Due to its length, it is recommended for experienced chefs, especially those accustomed to working with longer blades. The spine of the knife is exceptionally thin, and the edge is finely sharpened. It features a beautiful kasumi finish and a hand-engraved kanji signature. The handle is octagonal, made from maple wood with a red pakkawood (stabilized wood) ring, and fits comfortably in both left and right hands.
The core of the blade is made from VG-7 steel, which ranks among the finest Japanese steels. It is hardened to 61.5+ HRC.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
