Makoto Kurosaki Samidorizuki SPG-STRIX Gyuto 210mm

From the maker

Overview

The Makoto Kurosaki Samidorizuki SG-STRIX Gyuto 210mm is a high-performance Japanese chef knife built around one of the most exciting modern powdered stainless steels available today. SG-STRIX offers excellent edge retention, strong corrosion resistance, and a crisp cutting feel, making this gyuto a serious choice for cooks who want stainless convenience without giving up premium Japanese knife performance.

Samidorizuki, often translated as “early green moon,” is reflected in the knife’s distinctive tsuchime pattern, with hammer marks that resemble small leaves across the blade face. The result is a knife that feels refined, seasonal, and unmistakably Makoto Kurosaki: clean geometry, elegant finishing, and a practical cutting profile for daily prep.

At 210mm, this gyuto is one of the most versatile sizes for a Japanese chef knife. It is long enough for smooth slicing through proteins and larger vegetables, while still nimble enough for home kitchens and tighter workspaces. The stainless cladding and SG-STRIX core make it a strong option for cooks who want a premium handmade knife with relatively easy maintenance.

Common Questions

Q: Is the Makoto Kurosaki Samidorizuki SG-STRIX Gyuto good for home cooks?

A: Yes. This 210mm gyuto is an excellent fit for serious home cooks who want a high-end Japanese chef knife that can handle vegetables, boneless proteins, herbs, and general meal prep. The stainless construction makes care easier than reactive carbon steel, while the thin geometry gives it the cutting feel enthusiasts look for.

Q: What is SG-STRIX steel?

A: SG-STRIX is a premium powdered stainless steel designed for sharpness, edge retention, and corrosion resistance. It reaches high hardness while still being practical to maintain, making it a strong choice for cooks who want long-lasting performance from a stainless Japanese knife.

Q: How should I care for this knife?

A: Hand wash and dry the knife immediately after use, avoid the dishwasher, and use a knife-friendly cutting board such as a Hasegawa Pro Cutting Board. For edge maintenance, light stropping on the Tokushu Knife leather strop can help preserve sharpness between full sharpening sessions.

Q: What is a 210mm gyuto best used for?

A: A 210mm gyuto is a versatile Japanese chef knife size. It works well for slicing meat, chopping vegetables, mincing herbs, trimming boneless proteins, and everyday prep where you want more reach than a santoku but less length than a 240mm gyuto.