Makoto Kurosaki | SKU: MKT-SMDRZK-SS-GY210

Makoto Kurosaki Samidorizuki SGStrix Gyuto 210mm

$9,039.00

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	170 g 6.0 oz
Edge Length	215 mm .8.46 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	2.1 mm 0.08 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	1.3 mm 0.05 inch
Steel	SPG STRIX \| {{ lbl_powdered }} Stainless
Hardness (HRC)	63 - 65
Handle	Special Handle

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The 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 SPG STRIX steel, manufactured by Takefu Special Steel, measures 63-65 HRC and is a powdered stainless steel designed to strengthen the metallic base material for improved workability and ease of sharpening despite its high hardness rating.

This knife features a stabilized birch octagonal handle and weighs 170g. The blade has an edge length of 215mm with a heel height of 47mm. Spine thickness measures 2.1mm at the heel, 2.0mm at mid, and tapers to 1.3mm at the tip. The strong metallic base of the SPG STRIX steel achieves ideal cutting edges while maintaining the corrosion resistance of stainless steel. This construction suits users who require a hard powdered steel that sharpens with feedback similar to carbon steel while providing unsurpassed cutting sharpness for daily kitchen preparation.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: SPG STRIX
SPG STRIX was born from the proposition to develop a “blade-oriented powdered steel” that can achieve optimum performance when used as a cutting tool.
While we have heard that conventional hard powder steels with a hardness of about HV900 (HRC67) are difficult to sharpen on a grinding wheel, we have not heard of many such cases with carbon steels of the same hardness.
Although the hardness is the same, the ease of sharpening is different. Why is there such a difference?
The answer is that blade steel hardness is the combination of the "hardness of the metal base" and the "hardness of the metal carbides".
SPG STRIX is a stainless powder steel that was created to strengthen a metallic base material, featuring both workability and ease of sharpening like carbon steel, despite its high hardness.
It is the best powder steel for knives, as its strong metallic base achieves ideal cutting edges and provides unsurpassed cutting sharpness.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 63- 65
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Handle Specs
Profile: Octagonal WA
Material:
- Unknown
A unique handle crafted by the hamono, with the material undisclosed.

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