Gyuto 210 mm, MAKOTO KUROSAKI Samidorizuki SGSTRIX Gyuto
For those who want one knife for most things: meat, fish and vegetables.
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Description
A high-performance knife forged in the new SGSTRIX steel, a further development of SG2 powder steel. Sharpened by master sharpener Makoto Kurosaki. With a 210 mm blade this is the workhorse of the series, as good on vegetables as on meat and fish.
Makoto Kurosaki · Takefu Knife Village
Makoto Kurosaki is a knife sharpener from Takefu, known for his strict approach to edge geometry and performance. He is the elder brother of Yu Kurosaki and has a sharp eye for detail in sharpening.
All knives from Makoto KurosakiSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Takefu, Fukui
- Steel
- SGStrix, powder steel (hsps)
- Blade length
- 210 mm
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- MK-SGSTRIX-210G
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: SGStrix
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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