Makoto Kurosaki VG7 Nashiji Wide Gyuto 240mm Shitan & Black Pakkawood Handle - Seisuke Knife
Makoto Kurosaki VG7 Nashiji Wide Gyuto 240mm Shitan & Black Pakkawood Handle - Seisuke Knife
Makoto Kurosaki VG7 Nashiji Wide Gyuto 240mm Shitan & Black Pakkawood Handle - Seisuke Knife
Makoto Kurosaki VG7 Nashiji Wide Gyuto 240mm Shitan & Black Pakkawood Handle - Seisuke Knife
Makoto Kurosaki VG7 Nashiji Wide Gyuto 240mm Shitan & Black Pakkawood Handle - Seisuke Knife

Makoto Kurosaki

Makoto Kurosaki VG7 Nashiji Wide Gyuto 240mm Shitan & Black Pakkawood Handle

$439.00
SKU: MA-V7-N-WG240SB
In stock
Option

Engraving

Personalize your knife with a custom engraving! All engravings are done by hand; placement and style to be determined by engraver unless otherwise specified in notes. If additional clarification is needed, engraver will reach out to you directly.

For more information, please visit the Name Engraving page

Max 20 characters, ensuring capitalization, spacing and punctuation are exact and correct.
Subtotal$439.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Makoto Kurosaki VG7 Nashiji Wide Gyuto 240mm Shitan & Black Pakkawood Handle

1532 NE Alberta st.

Pickup available, usually ready in 24 hours

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138

Makoto Kurosaki

He is so passioinate about sharpening, and his knives has an excellent sharpeness and very good edge retention. His young brother Yu Kurosaki is a well known blacksmith and both of them went on the front page of Knife Magazine which is the most known knife magazine in Japan.



Specifications:
Knife Type: Gyuto (Wide)
Steel Type: VG7 (Stain resistant steel)
Blade Hardness: HRC 58-61
Blade Type: Double beveled blade
Blade Length: 240mm (9.4")
Blade Height: 64mm (2.5")
Blade Thickness: 2.1mm (0.1")
Ferrule Material: Black Pakka wood
Handle Material: Rosewood (Ferrule: Black Pakka Wood)
Handle Length: 140mm (5.5")
Weight: 236g (8.3 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.