• Makoto Kurosaki SG2 Sakura Tsuchime Gyuto 240mm from Makoto Kurosaki
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Makoto Kurosaki SG2 Sakura Tsuchime Gyuto 240mm

Makoto Kurosaki SG2 Sakura Tsuchime Gyuto 240mm

$341.00 CAD
$341.00 CAD
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About Makoto Kurosaki - 

While Makoto-san makes several lines, they all sport a clean, crisp aesthetics with laser-like performance. If you’re used to Western knives, the first thing you’ll notice about your knife from Makoto-san is just how light it feels. Despite this, you don’t need force to make it go, as the Japanese-style handle puts almost all the weight into the blade

Makoto-san is the older brother of Yu Kurosaki and now runs his own sharpening company called Style K in Takefu Knife Village. He sources forged blades from different blacksmiths in the area like Kato-san, Ikeda-san and Yu Kurosaki-san. 

The work of a knife sharpener is often overlooked, but its importance cannot be overstated. While the blacksmith is responsible for hammering and hardening the steel, the sharpener

is responsible for making it actually work as a knife. They start with an extremely rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction through the application of immense skill.

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.

 

Shape Gyuto
Maintenance Level Low
Blade Length 240 mm |
Blade Height 50.9 mm
Thickness 2.1 mm
Weight 174 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle -
Sharpener Makoto Kurosaki
Sharpened in Echizen, Fukui, Japan
Brand Style K

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 4 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["handle","knife"].

Review highlights

Reviews

Wonder laser-profile gyuto

"Makoto Kurosaki and his brother Yu makes some of the finest Japanese knives at their price point, this knife is no exception. The grind is an excellent laser-profile convex that allows the blade to drop through soft ingredients like nothing, dicing an onion is an absolute treat. The choil and spine are both well rounded making a pinch grip comfortable for hours, about as well relieved as can be expected from such a thin blade. Handle is an octagonal shaped Cherrywood WA-handle with a maple ferrule, install is great with no gaps between the tang and handle, there is no noticeable line where the cherry meets the maple ferrule. When I got the knife the handle felt really smooth and had a slight gloss to it, however after washing it once it immediately got rougher, I strongly recommend treating the handle with some mineral oil. All in all I cannot recommend this knife enough, I was a little worried that 240mm would be too long, but I find that because of how light and well balanced the knife is, the length was no problem for my relatively small kitchen. If you're looking for a "laser" performer, this one should definitely be considered."

— Eirik S. (5/5)

The Makoto Kurosaki Sakura Tsuchime

"The Makoto Kurosaki Sakura Tsuchime Gyuto 240mm is a joy to use and looks great. Razor-sharp out of the box, it gave my fruit and vegetable slices a glassy finish. Highly recommended."

— Paul H. (5/5)

Great Knife, Great Customer Service

"I bought this knife as a gift for my son. He loves it. He said it glides through food and it is absolutely beautiful. Before it shipped someone from Knifewear noticed a small scratch on it. Honestly, it was so small, I wouldn't even have noticed it. But they contacted me, because it was the last one in stock, to see how I wanted to proceed. And then worked with me on options. AND then I received it in ONE day. Most large retailers would have just shipped it without pointing out the issue. I highly recommend Knifewear!!!"

— Ann M. (5/5)

It’s a freakin’ laser!

"Super sharp out of the box. Gorgeous blade and tsuchime pattern. Incredibly light despite the fact that it’s quite a large knife at 240mm; lighter than my Iseya 210mm, and arguably lighter than your average henckels chefs knife. As a poor college student this was probably the biggest bang for my buck purchase that I could find!"

— Khang N. (5/5)

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