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Makato Kurosaki  |  SKU: MKT-SMDRZK-SS-STK170

Makato Kurosaki Samidorizuki SGStrix Santoku 170mm

$379.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 148 g        5.22 oz
Edge Length 166 mm   .6.54 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 1.5 mm     0.06 inch
Steel SPG STRIX | Powdered Stainless
Hardness (HRC) 63 - 65
Handle Special Handle
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

Makoto Kurosaki Samidorizuki SGSTRIX Series

The Makoto Kurosaki Samidorizuki SGSTRIX Series represents a refined fusion of traditional Japanese craftsmanship and advanced powdered steel technology. Handcrafted in Echizen, Japan, by master bladesmith Makoto Kurosaki, this series showcases his signature precision heat treatment and clean, functional blade geometry.

Steel – SG STRIX

At the core of the Samidorizuki series is SG STRIX, a high-end powdered metallurgy stainless steel engineered for superior performance.

  • This premium steel offers:
  • Exceptional edge retention
  • Fine, razor-like sharpness
  • Excellent corrosion resistance
  • Long-lasting durability with relatively low maintenance

SG STRIX delivers the cutting feel and precision expected from top-tier Japanese knives while maintaining the practicality required for everyday use.

Design & Craftsmanship

The Samidorizuki line reflects Kurosaki’s minimalist yet performance-focused philosophy:

  • Thin, refined blade geometry for effortless cutting
  • Excellent balance between sharpness and strength
  • Clean, elegant finish with subtle detailing

Each knife is carefully finished to ensure smooth cutting performance and a responsive feel in hand.

Performance & Use

The Samidorizuki SGSTRIX series is ideal for:

  • Professional chefs seeking high-performance stainless steel
  • Enthusiastic home cooks who value sharpness and edge retention
  • Users who want premium Japanese craftsmanship with easier maintenance

Care & Maintenance

  • Although SG STRIX is highly corrosion-resistant, proper care ensures longevity:
  • Hand wash and dry immediately after use
  • Avoid dishwasher cleaning
  • Sharpen regularly with whetstones for optimal edge performance



Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. 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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