Makoto Kurosaki Samidorizuki SG-STRIX Santoku 165mm

Overview

The Makoto Kurosaki Samidorizuki SG-STRIX Santoku 165mm is a compact, high-performance Japanese all-purpose knife made in Echizen, Japan. Its balanced santoku profile gives you enough blade height for comfortable chopping and knuckle clearance while remaining nimble for detailed prep.

The core is SG-STRIX, an advanced powdered stainless steel capable of taking a very fine edge and holding it through demanding kitchen work. Despite its high hardness, SG-STRIX gives clear feedback during sharpening and forms a noticeable burr, making apex formation easier to judge than with many highly wear-resistant powdered steels. Stainless cladding keeps everyday maintenance straightforward.

Makoto Kurosaki’s Samidorizuki finish is the defining visual detail. Small, leaf-like hammer marks scatter across the blade face, reflecting light differently from every angle. The knife is completed with a dark octagonal wa handle, vivid green ferrule, and light spacer for a distinctive but balanced presentation.

Why Choose This Knife?

• Versatile 165mm santoku profile: A practical size for vegetables, fruit, herbs, and boneless meat or fish.
• SG-STRIX powdered stainless steel: Delivers excellent sharpness, strong edge retention, corrosion resistance, and unusually clear sharpening feedback.
• Thin, precise geometry: Cuts cleanly with low resistance while remaining controlled and practical for everyday prep.
• Samidorizuki tsuchime finish: Gives the blade a distinctive leaf-like texture and subtle visual depth.
• Ambidextrous wa handle: The octagonal handle supports a secure pinch grip for right- or left-handed cooks.

Who Is It For?

This santoku is ideal for experienced home cooks and professional chefs who want a compact primary knife with premium stainless performance. It is especially well suited to kitchens where a 210mm gyuto feels larger than necessary. The hard, thin edge rewards controlled technique and a knife-friendly cutting board; it is not intended for bones, frozen food, hard pits, twisting, or lateral pressure.

Specifications

• Knife Type: Santoku
• 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: 165mm
• Overall Length: 285mm
• Blade Height at Heel: 49mm
• Spine Thickness at Heel: 2.0mm
• Weight: 147g
• Hardness: 65 HRC
• Bevel: Double bevel
• Handle: Dark octagonal wa handle with green ferrule and light spacer
• Hand Orientation: Ambidextrous

Measurements are representative averages for this handmade line. Individual knives 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 santoku best used for?

A santoku is a compact all-purpose knife suited to slicing, dicing, and chopping vegetables, fruit, herbs, and boneless proteins. Its moderate length and useful blade height make it easy to control in smaller kitchens.

Is SG-STRIX stainless?

Yes. Both the SG-STRIX core and stainless cladding offer strong corrosion resistance, although the knife should still be hand washed and dried promptly.

Is this knife suitable for left-handed cooks?

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

Is this a beginner-friendly knife?

Its stainless construction is practical to maintain, but the hard, thin edge requires sound cutting technique. Avoid hard ingredients, impacts, and twisting the blade through food.