AS Makoto Ryusei Gyuto 240mm (9.5")
AS Makoto Ryusei Gyuto 240mm (9.5")
AS Makoto Ryusei Gyuto 240mm (9.5")
AS Makoto Ryusei Gyuto 240mm (9.5")
AS Makoto Ryusei Gyuto 240mm (9.5")
€ 295.00

AS Makoto Ryusei Gyuto 240mm (9.5")

Best To Use

vegetablesnot for meatnot for fish

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Makoto Kurosaki is Yu Kurosaki's older brother, based in Takefu, Echizen, where he works as the main sharpener in the forge of the famous Kato-san. His new AS Ryusei line was created in collaboration with local blacksmith masters, whose blades he then grinds and sharpens to perfection.

Gyuto is a Japanese version of traditional European chef knives. The length of 240mm (9.5”) is optimal for versatile work as well as cutting larger pieces of meat. Due to its length, it is recommended for experienced chefs and all those who are accustomed to longer knives. The blade is extremely thin at the spine and its edge laser-sharp. The blade features a delicate kasumi finish and a hand-engraved kanji signature. 

The traditional Japanese (Wa) handle is made of maple and finished off with a red Pakka ferrule. Due to its symmetric octagonal shape, it fits comfortably in the right as well as the left palm. 

The core of this knife is Hitachi's Super Blue steel (Aogami Super), which is at the very top of quality Japanese steels. The knife is hardened to 63 HRC, meaning that it will retain super-fine sharpness for a long time. The outer layers are made of stainless steel, which also encloses the spine of the blade and provides the knife with additional rust protection. The combination of carbon steel core and stainless outer layers brings the best of both worlds: easy maintenance and protection against rust on one hand and sharpness, quick sharpening, a smooth edge, and efficiency while cutting on the other. The blade will gain a patina on the lower edge of the blade - along the shinogi line separating the layers of steel.

Despite the corrosion-resistant outer layers, the knife must be cleaned with regular and careful wiping, and occasional application of Ballistol oil is recommended.

Makoto Kurosaki is Yu Kurosaki's older brother, stationed at Takefu knife Village in Echizen. He and his brother spent their internships under the tutelage of Hiroshi Kato and the other masters of the Takefu Cooperative, meaning they had the great privilege of learning from the legends of contemporary Japanese blacksmithing. The result of the knowledge gained can be seen in all of their finished products. Makoto is a cutting edge sharpener and knife designer. He began his blacksmithing career following in the footsteps of his brother into the world of knife forging but decided to create his own path by diverting into knife sharpening. He developed his own brand recently - based on collaboration with local blacksmiths (including his brother) who forge blades of his design, which he then grinds and sharpens.


Blade shape: Gyuto
Steel type: Aogami Super
Hardness (HRC scale): 63
Overall length: 396mm (15.6")
Blade length:
240mm (9.5")
Blade height:
51.1mm (2.1")
Spine thickness: 2.1mm (0.08")
Weight: 174g (6.1 oz)
Handle length: 140mm (5.5")
Handle type / wood:
Japanese / Maple, Pakka
Blacksmith: Makoto Kurosaki

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.