Makoto Kurosaki Coreless Tsuchime Damascus Gyuto 210mm Chef Knife - Japanese Handcrafted Kitchen Knife for Professional Chefs & Home Cooking, Perfect for Slicing, Dicing & Meat Cutting

Overview

Experience the innovative design and masterful craftsmanship of the Makoto Kurosaki Tsuchime Coreless Gyuto 210mm. Unlike traditional knives with a single core and cladding, this blade is forged from layered VG10 and VG2 stainless steels throughout, creating a true “coreless” Damascus construction. The result is a razor-sharp edge with excellent retention, easy maintenance, and a striking Damascus pattern showcasing its multi-layered steel. The hammered Tsuchime finish helps reduce food sticking, so slicing and chopping feel remarkably smooth. Whether you’re a professional chef or an avid home cook, this Makoto Kurosaki knife delivers laser-like cutting performance, enhanced durability, and the renowned handcrafted quality that put Echizen blacksmiths on the map.

Common Questions

Q: Is a 210mm gyuto too large for home kitchens?

A: Not at all! A 210mm (about 8.25 inches) blade is the most popular size for a versatile chef’s knife. It’s long enough to handle larger ingredients, yet still easy to control for daily prep.

Q: How do I maintain edge sharpness?

A: Handwash and dry the knife right after use, and avoid cutting bones or frozen items. Periodic whetstone sharpening and light stropping will preserve its keen edge.

Q: Does the hammered Tsuchime finish really help with food release?

A: Yes. The small dimples reduce surface tension, preventing foods like potatoes and cucumbers from clinging to the blade, making cutting smoother and more efficient.

Specifications

• Core Steel: VG10 / VG2 (Coreless Damascus)
• Cladding Type: None (Solid Dual-Steel Construction)
• Blade Length: 210mm
• Overall Length: ~350mm
• Spine Thickness (Heel): ~2.0mm
• Spine Thickness (Mid): ~1.8mm
• Weight: ~160–180g (with typical wa-handle)
• Handle Material: Octagonal Rosewood (Pakkawood Ferrule)
• Hardness (HRC): 60–62