Makoto Kurosaki Damascus Petty 135 mm

Blade Length	135 mm
Total Length	260 mm
Steel	VG-10 Stainless
Handle	Ebony
Ferrule	N/A
Rockwell	62
Height Spine to heel	30 mm
Width at Spine	1.8 mm
Weight	85 grams
Bevel	Double (50/50)

Makoto Kurosaki

We're excited to have these knives in made by Makoto Kurosaki. Makoto Kurosaki trained as a sharpener and apprenticed under Hiroshi Kato-san, as part of Takefu Knife Village, based in Echizen city, Fukui prefecture, Japan. While Makoto is Yu Kurosaki’s older brother, he has his own shop separate from Yu's, and has sharpened several different lines from knife makers such as Yoshimi Kato and Takumi Ikeda, as well as Yu Kurosaki.

The “Style-K” line knives still have a great grind and geometry to them, they are slightly more robust than Yu's knives on the spine making them slightly less delicate.  The fit and finish on these knives is also of a very high level with a perfectly smooth transition between the handle and ferrule, the joint between the tang and handle, and the rounding and polishing on the spine and choil.

The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse. is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse. 

The Knife

The petty knife is the Japanese equivalent of a utility knife. They typically range in size from 90 mm (3.5 inches) to 150 mm (6 inches) and have a slender, easy-to-control, short blade. They are a perfect accompaniment to a Gyuto, Santoku, or Bunka, as they facilitate smaller tasks. Shorter versions are great for in-hand use. Longer versions are great for fine chopping and managing small ingredients on a cutting board. They also handle butchery tasks with ease.

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.