Makoto Kurosaki Coreless Kaen Tsuchime Gyuto 210mm
About the Makoto Kurosaki Coreless Kaen - The new Kaen line is also super interesting—with its hexagonal tsuchime patterns, kasumi bevel, and damascus core, we’re honestly just a kurouchi finish away from ticking every single box! The VG10/VG2 coreless damascus is wild; the idea is that the alternating metals wear at different rates, giving the edge a really nice "bite" during use.
While Makoto-san crafts several lines, they all sport clean, crisp aesthetics with laser-like performance. If you’re used to Western-style blades, the first thing you’ll notice is just how light these feel in the hand. Despite the featherweight feel, you don’t need much force to get through prep, as the Japanese-style handle shifts the balance perfectly toward the blade. Makoto Kurosaki is the older brother of Yu Kurosaki and now runs his own sharpening company, Style K, in Takefu Knife Village.
The work of a sharpener is often overlooked, but it’s absolutely vital. While the blacksmith handles the hammering and hardening, the sharpener is the one who makes it actually work as a tool. They take a rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction.
About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
Original: $360.08
-65%$360.08
$126.03Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About the Makoto Kurosaki Coreless Kaen - The new Kaen line is also super interesting—with its hexagonal tsuchime patterns, kasumi bevel, and damascus core, we’re honestly just a kurouchi finish away from ticking every single box! The VG10/VG2 coreless damascus is wild; the idea is that the alternating metals wear at different rates, giving the edge a really nice "bite" during use.
While Makoto-san crafts several lines, they all sport clean, crisp aesthetics with laser-like performance. If you’re used to Western-style blades, the first thing you’ll notice is just how light these feel in the hand. Despite the featherweight feel, you don’t need much force to get through prep, as the Japanese-style handle shifts the balance perfectly toward the blade. Makoto Kurosaki is the older brother of Yu Kurosaki and now runs his own sharpening company, Style K, in Takefu Knife Village.
The work of a sharpener is often overlooked, but it’s absolutely vital. While the blacksmith handles the hammering and hardening, the sharpener is the one who makes it actually work as a tool. They take a rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction.
About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
