Makoto Sakura SG2 Gyuto 240mm (9.5")
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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 Sakura 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. This very thin knife is made of SG2 powder steel, which will stay sharp for a long time and will feel most at home when preparing large quantities of vegetables and meat. Suitable for both professional chefs who demand a lot from their knife and enthusiastic home cooks. Due to the thinness of the blade, we recommend using the correct cutting techniques and a suitable cutting board (wooden or plastic) to prevent damage to the knife.
The minimalistic blade has a kasumi finish and is adorned only with a simple kanji signature. Its understated advantage is the carefully selected material of the blade! The core is made of SG2 powder steel, which ranks among the very best of Japanese steels used for kitchen blades. Due to the composition and microstructure of the steel and its hardness of 64 HRC, it retains sharpness for a long period of time. This steel is easy to maintain and its high chromium content makes it rust-resistant. Regular sharpening is recommended using Suehiro or Naniwa sharpening stones.
SG2, also known as Super Gold steel, is a powder steel manufactured Takefu steel plant. It has a high content of carbon and chromium and is stainless. The composition of the steel allows for the forging of super-thin 64 HRC hard knives. Steel composition: Carbon (C) 1.25 - 1.45% (C), chromium (Cr) 14.00 - 16.00%, molybdenum (Mo) 2.30 - 3.30%, vanadium (V) 1.80 - 2.20%
What does Sakura in the name of the knife stand for?
Sakura is a Japanese word for the cherry blossom, one of the important signifiers of Japanese culture. Blacksmiths like to use references to tradition, customs and symbolism in their work. Makoto stayed true to this principle when creating this knife, a minimalist, sleek blade of powder steel fitted with a traditional Japanese octagonal cherry wood handle that fits perfectly both in the left and right palm. With this knife, we can sense the contemporary spirit of Japan, blending tradition with modern design and advanced materials.
The first cherry tree is said to have been planted in the 9th century in front of the Imperial Palace, which is why its flower is viewed as having a touch of royalty. In addition, cherry blossoms represent the transience of life, and therefore, during the cherry blossom, the Hanami (花 見, "flower viewing") is celebrated. Observing the white and pink of the newly bloomed blossoms on cherry trees- marveling at the beauty and transience of nature.
In honor of spring and the start of a new life cycle, with all the opportunities it brings, petals of cherry blossoms are sprinkled in the knife box.
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.
|Hardness (HRC scale):||64
|Overall length:||396mm (15.6")|
|Blade length:||240mm (9.5")|
|Spine thickness:||1.9mm (0.07")|
|Weight:||155g (5.5 oz)|
|Handle length:||140mm (5.5")|
|Handle type / wood:||
Japanese / Maple, Cherry
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.
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Yesterday I cooked a Chinese meal for a couple of friends: a main mie dish and verious side dishes. Preparing all the vegetables and meat with this Santoku was a joy: effiortless and precise cutting. Probably this inspired me to be as precise in the cooking itself, because we all agreed that it was the best version of this recipe I ever made.
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