In this video, I will be reviewing the Makoto Kurosaki Gyuto knife. Makoto Kurosaki is the younger brother of Yu Kurosaki, he is a Japanese bladesmith. Makoto Kurosaki has a lot of similarities with Yu Kurosaki, Yoshimi Kata, and Hiroshi Kato.

🛒S H O P:
Always order from a retailer that you can trust and have a good warranty and return policy. Google ''Makoto Kurosaki'' to find a retailer in your country.

N O T E S:
Makoto Kurosaki knives are very popular mainly because of the price (his cheaper line-ups), and the retailers might be out of stock for a long period of time. Each knife will differ slightly with the measurements, the cladding and chiseled hammered look will not be the same on each knife. Kurouchi finishes Gyuto from Makoto Kurosaki 210mm is around $150. 240mm is around $200. Makoto Kurosaki also has a line called Ryusei, a 210mm Gyuto is around $200.

I N F O: The angle guide ruler method maybe 1 or 2 degrees off, but I contacted the artisans; Makoto Kurosaki intends to keep 15 degrees on this knife. Yu Kurosaki intends to maintain 12 degrees on the Shizuku Gyuto.

But due to hand sharpening and hand-made processes, not every knife will have the exact same angle, but they want to maintain that specified angle. The same applies to the tapering weight etc. each knife will differ slightly.

Special thanks to @LTN Steve for explaining the angle ruler measuring method since I found is very accurate, but after his explanation/ the video, he shared it maybe 1/2 degrees off. (But I will always double-check with the manufacturer/spokesperson to get the ''intended'' angle from them).

FULL DISCLOSURE
If you purchase from these links, I get a small commission that goes towards supporting the channel.

As an Amazon Associate, I earn from qualifying purchases

Thank you for your support :)

★ F O L L O W ChefPanko 😊

👍🏼 S U B S C R I B E: [ Ссылка ]

🔪 G E A R: [ Ссылка ]

📸 I N S TA G R A M: [ Ссылка ]

🌎 W E B S I T E: [ Ссылка ]

📬 B U S I N E S S: [ Ссылка ]

🍱 C O O K I N G: [ Ссылка ]

T I M E S T A M P S:

00:00 Video introduction
00:14 Disclosures
00:36 Packaging
01:10 Brief Summary
01:29 Knife Rockwell Hardness and Core Material
02:23 Sharpened Angle
02:56 Blade aesthetic and food release
03:10 Blade profile
03:24 Knife balance point
03:56 Knife Handle
04:42 Fit and Finish
05:02 Weight & Distal Spine Taper
05:21 What makes Makoto Kurosaki knives unique?
05:45 Suitable for home cooks?
06:02 Suitable for professional cooks?
06:16 Maintenance and Care
06:57 Blacksmith Finish

свернуть