Makoto Kurosaki Samidorizuki SGStrix Gyuto 210mmThe Makoto Kurosaki Samidorizuki SGStrix Gyuto 210mm is a double bevel Japanese chef's knife featuring SPG STRIX powdered stainless steel, best fit for users seeking a general purpose blade with high hardness and carbon steel like sharpening characteristics. This gyuto profile performs mincing, slicing, and chopping tasks across vegetables and meats, functioning as a multi purpose tool with an acute edge geometry typically sharpened to 15 18 degrees.

the knife pairs this performance-oriented blade with an octagonal WA handle crafted from stabilised birch burl

this blade features a VG10 core clad in stainless damascus steel with an etched finish

The knife weighs 170g with a consistent 1

4mm at the heel and tapering to 1

This tsuchime-finished honesuki serves as a dedicated tool for breaking down poultry and trimming meat where agility and stiffness are prioritised over general-purpose slicing

and chromium to enhance wear resistance and strength while maintaining corrosion resistance

the blade measures 2

Takefu VG10 steel achieves a hardness of 59-61 HRC

Sanmai stainless Damascus cladding protects the core and displays an etched surface finish that requires specific maintenance to preserve its contrast

the term 「千早ぶる」 (chihayaburu) is a well-known pillow word (makurakotoba) traditionally used to describe gods or divine power

This combination provides a sturdy grip for precise handling during culinary tasks

which utilises optimised fabrication procedures to combine sharp edge geometry with powder stainless steel performance