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

Makoto Kurosaki Samidorizuki SGStrix Santoku 170mm

₩336,000
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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    +61 2 8234 8848
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    +61 3 8199 9948
    Pickup only
Detailed Specifications
Line Makoto Kurosaki Samidorizuki SGStrix
Profile Santoku / Santoku
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 | {{ lbl_powdered }} Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 63 - 65
Surface Finish To Be Added
Handle Special Handle
Region Takefu
Best for
  • Enthusiasts
  • Pro chefs
  • Household
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Makoto Kurosaki Samidorizuki SGStrix Santoku 170mm is a double-bevel general-purpose knife best fit for home cooks seeking a compact everyday blade with SPG STRIX powdered stainless steel. This 170mm santoku profile features a less aggressive tip and controllable geometry suited to slicing, dicing, and mincing tasks in domestic kitchens. The blade measures 166mm at the edge with a 49mm heel height, providing functional clearance for vegetable preparation while maintaining a manageable size for precise cutting work.

    SPG STRIX is a stainless powder steel manufactured by Takefu Special Steel that achieves HRC 63-65 through a strengthened metallic base designed to offer sharpening characteristics similar to carbon steel despite high hardness. This construction yields a double bevel edge that balances cutting performance with maintenance accessibility on standard sharpening stones. The knife weighs 148g and features an octagonal stabilised birch handle paired with a spine measuring 2.0mm at the heel, tapering to 1.5mm at the tip for reduced resistance during use.

    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.

    Makoto Kurosaki

    Makoto Kurosaki (黒崎真) is a professional sharpener based at Takefu Knife Village in Echizen, Fukui, where he runs his own sharpening workshop, Style K, opened in 2018. He is the older brother of blacksmith Yu Kurosaki, and his work shows a family eye for clean, crisp knife design, but his own role is the one behind the edge: taking forged blades and grinding and sharpening them into knives that actually cut. His Kaen line, with its hexagonal tsuchime patterns and VG10/VG2 coreless damascus, pairs that clean look with thin, light geometry.

    In 2020 he was certified a Dento Kogeishi (traditional craftsman), and his recent lines use modern steels such as Takefu's SPG Strix powdered stainless, hardened to 63-65 HRC while keeping a carbon-like sharpening feel. The workshop is now organised as Echizen Kurosaki K.K. (越前くろさき). He is a sharpener (togishi), not a blacksmith, so his craft is the finishing that turns a forged blank into a working knife.

    • Profile: Santoku

      Santoku

      The Santoku(三徳) knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is more controllable in chopping and slicing, and the profile is less aggressive, for those reasons, it has bacame a preferred choice for home cooks.

      Slide for more >>

    • 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

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

      << Slide for more

    Our Locations

    Visit Us In Person

    Experience our knives hands-on at any of our four showrooms across Australia.

    St Peters HQSt Peters, Sydney
    St Peters, Sydney

    St Peters

    HQ
    Unit 2, 2 Bishop St
    St Peters, NSW 2044
    (02) 8234 8818 email us
    Mon–Fri 10am–4:30pm Closed weekends

    Enter via Bishop St. Limited parking — please find nearby street parking.

    Get directions
    Crows Nest Open WeekendsCrows Nest, Sydney
    Crows Nest, Sydney

    Crows Nest

    Open Weekends
    107 West St
    Crows Nest, NSW 2065
    (02) 8234 8848
    Mon, Tue, Thu, Fri, Sat, Sun 10am–6pm Closed Wed

    Right next to Ryo's Noodle.

    Get directions
    Canberra KakumeiBraddon, Canberra
    Braddon, Canberra

    Canberra

    Kakumei
    Unit 3, 32 Lonsdale St
    Braddon, ACT 2612
    (02) 8234 8808
    Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
    Get directions
    Prahran NewPrahran, Melbourne
    Prahran, Melbourne

    Prahran

    New
    Shop 1, 180 Commercial Rd
    Prahran, VIC 3181
    (03) 8199 9948
    Mon, Thu, Fri, Sat, Sun 10am–6pm Closed Tue & Wed

    Soft opening from Monday 27 July. Just opposite the Prahran Market!

    Get directions
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