Makoto Kurosaki Samidorizuki SG-STRIX Gyuto 240mm

Overview

The Makoto Kurosaki Samidorizuki SG-STRIX Gyuto 240mm is a refined, high-performance chef knife made in Echizen, Japan. Its long, versatile profile gives you the reach for efficient vegetable prep and clean slicing through boneless proteins, while Makoto Kurosaki’s thin geometry keeps the knife precise and easy to guide.

At the core is SG-STRIX, an advanced powdered stainless steel chosen for its ability to take a keen edge, hold it through demanding prep, and resist corrosion in everyday use. Stainless cladding makes the blade relatively easy to maintain, while the crisp heat treatment rewards controlled cutting on a knife-friendly board.

The Samidorizuki finish is immediately recognizable: small, leaf-like hammer marks travel across the blade face, catching the light and adding subtle texture without overwhelming the clean profile. A dark octagonal wa handle, green ferrule, and light spacer complete the knife with a balanced, distinctive presentation.

Why Choose This Knife?

• Long, versatile 240mm profile: Excellent reach for larger vegetables, proteins, and high-volume prep.
• SG-STRIX powdered stainless steel: Combines strong edge retention, fine sharpness, and practical corrosion resistance.
• Thin, precise grind: Moves cleanly through food with minimal wedging while remaining easy to control.
• Samidorizuki hammered finish: Gives every blade a distinctive texture and may help reduce broad food contact.
• Comfortable wa handle: The octagonal shape supports a secure pinch grip for right- or left-handed cooks.

Who Is It For?

This gyuto is an excellent fit for experienced home cooks and professional chefs who want more reach than a 210mm knife without moving to a heavy Western-style chef knife. It excels at vegetables, herbs, fruit, and boneless meat or fish. Its hard, thin edge is designed for controlled cutting—not bones, frozen food, twisting, or hard impacts.

Specifications

• Knife Type: Gyuto
• Maker: Makoto Kurosaki / STYLE-K
• Region: Echizen, Fukui, Japan
• Core Steel: SG-STRIX / SPG-STRIX powdered stainless steel
• Cladding: Stainless steel
• Construction: San-mai
• Finish: Samidorizuki tsuchime
• Edge Length: 242mm
• Overall Length: 396mm
• Blade Height at Heel: 51mm
• Spine Thickness at Heel: 2.0mm
• Weight: 196g
• Hardness: 65 HRC
• Bevel: Double bevel
• Handle: Dark octagonal wa handle with green ferrule and light spacer
• Hand Orientation: Ambidextrous

Measurements are representative averages from the standard 240mm line. Because these knives are handmade, individual examples may vary slightly.

Care

Hand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board, and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.

Common Questions

What is a 240mm gyuto best used for?

A 240mm gyuto is a general-purpose chef knife with extra reach. It is especially useful for larger vegetables, long slicing strokes, portioning boneless proteins, and cooks who prefer more cutting edge than a 210mm gyuto provides.

Is SG-STRIX stainless?

Yes. The SG-STRIX core and stainless cladding offer strong corrosion resistance, though the knife should still be hand washed and dried promptly to protect the finish and handle.

Is this knife suitable for left-handed cooks?

Yes. The double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.

Is this a beginner-friendly knife?

It is easy to maintain for a high-performance Japanese knife, but the hard, thin edge requires good cutting technique. Avoid hard ingredients and never twist the blade through food.