Makoto Kurosaki Samidorizuki SGStrix

Sanmai - Stainless Clad To Be Added SPG STRIX / Stainless Stainless Clad Takefu, Japan

The Samidorizuki line carries SPG STRIX, a powdered stainless steel from Takefu Special Steel hardened to 63 to 65 HRC. It is built on a strengthened metallic base, so despite the high hardness it sharpens with feedback closer to a carbon steel than a typical powder stainless.

Each blade is a double bevel sanmai build, on an octagonal stabilised birch handle. The gyuto weighs 170 g with a 215 mm edge and a spine that tapers from 2.1 mm at the heel to 1.3 mm near the tip; the compact 170 mm santoku is 148 g, and the 135 mm petty handles the peeling and detail work at 81 g.

At 63 to 65 HRC the edge holds up well, and the steel is designed so it sharpens with the feedback of a carbon steel on your usual stones. For cooks who want high hardness without the fuss of carbon steel, this series threads that needle well.

Pros

Excellent performance
Ideal for the household
Great for professionals

Best For

Enthusiasts
Pro chefs
Household

Construction

Sanmai - Stainless Clad

Surface Finish

To Be Added

Cladding

Stainless Clad

Steel

SPG STRIX / Stainless

Origin

Takefu, Japan

Frequently asked questions

Why is SPG STRIX easy to sharpen for such a hard steel?

Takefu, which makes SPG STRIX, designed it that way. It says a blade steel's hardness comes from its metal base and its carbides, and it made this stainless powder steel by strengthening the base, which it says gives ease of sharpening like carbon steel at about HRC 65.

Takefu calls it a powder steel developed for blades and does not disclose its composition. We recommend drying the knife after washing.

Published by K&S Education Desk; staff review pending