Thank you CKTG! The maker Mr. Kato has over 50 years experience as a blacksmith and his knives are a work of art. Masakage Yuki knives are the least expensive route to stanless-clad shirogami blades; the gold standard in knifemaking. I'm blown away by the build quality of the knife: blade rustic finish/grind/ chiselled kanji plus an awesome handle fit - I love the reverse taper! Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. ( Log Out /  Best selection of Japanese knives around. Bought 5 of masakage knives for my mother. The first Masakage I owned was a Yuki. What I'm about to tell you could rock your Starbucks-loving world: The coffee drink that makes you feel like you're eating liquid pumpkin pie is in fact a SSL.Yes, that is a Squash Spice Latte. Hand made general purpose knife made from white 2 steel. Normally when I get a knife it needs at least some stropping but this was not the case.As I said I have been quite happy with it overall and the edge retention is great from the perspective of a home cook. Whatever I threw at them, from tomatoes to hard and dense products like carrots, they cut them very well. I'm actually waiting on my second knife from them. So the balance point of the knives did not change much: on the Zero the balance point is about 1 cm in front of the choil, on the Koishi it is right at the choil. His service is second to none. Masakage Yuki. Magnolia and pakka wood handle. YOU ARE TOO LATE FOR XMAS DELIVERY USING GROUND. A million thank yous! The profiles of the knives are somewhat different. And thank you chef knives to go for all the information that you have on the the products that you sell. I was keen to try a 'white' steel knife as I have 2 'blue' ones. report. Quick shipping, description matches what is delivered and the price, you can't beat them. I experienced no wedging at all. Just got this knife in the mail today! Currently unavailable. However, I’ve had both knives rehandled with handles made of mammoth tooth and they are now the most beautiful knives I own. And the usual great service by Mark. White 2 steel. Master blacksmith Hiroshi Kato’s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. Tell me everything you know about this knife. It is thin behind the edge and just glides through product. All I can say, is wow. I recommend it to any cook and again thank you Mark, you are perfect. Anyway, I reached out to this community for advice and you guys pointed me in the right direction and the customer service at Chef Knives To Go is without rival. It pushed through the skin and mushy interior of the tomato without deforming it or spilling it's juices. It arrived very fast and the knife was a perfect fit and finish.It a beautiful knife to look at.You can tell that the gentleman who made it has a life time of talent and know how.It's a beautiful piece of working art.I like it so well,I ordered it's bigger brother,the 240.I have been using the 210 Yuki like crazy. Will I regret buying a Masakage Yuki santoku? It only tapers near the tip and at 1 cm from the tip it is, like the Koishi, 1.1 mm wide. Really appreciate the time he puts into every email as well as the free forum he hosts. ( Log Out /  On one hand, the Yuki is made with White #2 and the Kohetsu is made with Aogami Super. Yuki Review. I just want to work the hell out of this knife already lol hands down the best knife I have bought in the 13 years of being a chef! Absolutely beautiful blade and handle. I was like a giddy kid waiting for Christmas after I ordered this knife. I settled on this fine piece of work and placed my order. Great OTB edge and edge retention. The Yuki's are very thin behind the edge and the combination of the grind geometry and refined rustic finish help food release as well. Masakage Yuki Gyuto [Energy Class A+++] by YUKI. (The choil shots only show this marginally.). Check out our. I am looking forward to doing business with CKTG again to add more knives to my kitchen collection ! I have only been serious into kitchen knives for the past 2 years and this knife has put a smile on my face. I had been looking for quite sometime to find just the right knife for a lefty. Change ), You are commenting using your Twitter account. The Koishi has a spine that is 3.4 mm wide above the heel and then gradually tapers to 1.1 mm at 1 cm from the tip. On the other hand, I own the Kanehiro, the cost is already sunk, and I do think it outperforms the Yuki. US chef and handle maker Matt Delosso made a handle for my Masakage Zero out of Mammoth tooth and Ctek, with a brass bolster. As I wrote, both knives are made of stainless cladded Aogami Supersteel, which is hardened to about 64 HRC. After months of research and reviews I have pulled the trigger and bought myself a Yuki. Create a free website or blog at WordPress.com. Matsubara Blue #2 Nashiji Kiri Cleaver 190mm Custom. I can not say enough about how well crafted this knife is! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Fit and finish is amazing. I'm thinking of buying one, but it's a big purchase for a non-pro such as myself so I want to make sure I'm doing the right thing. ( Log Out /  I always come here to order anything I might need for the kitchen and I am never disappointed. Es wurde mir von einem Mitforianer zugeschickt und … Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. I wrote a separate blog post on the handles, so in this review I will concentrate on the blades. Awesome selection of knives and tools. Change ), You are commenting using your Facebook account. The double-sided blade has the appearance of storm clouds, hence the name Kumo which means cloud in Japanese. It's all in the title. Probably going to ride this edge out for a little while just to see how well it holds getting beat up on poly boards for hours a day. So overall i love this knife. Related products. This was however, a bit of a disappointment: it was quite thick above the edge and consequently it wedged on a lot of foods. $99.00 Masakage Yuki 210mm Gyuto . Carbon steel Age Verification Required on ... Find answers in product info, Q&As, reviews There was a problem completing your request. Love my Yuki 210mm. $131.00 Maid Bride Yuki 1/7 Scale Pvc Figure 13.5 Cm Orchidseed Kizuki Aruchu Anime- New. Company Name: Sekaie Inc. Office: Ri 86-3 Hamamachi, Nomi Ishikawa Japan 929-0124 Phone:+81 9013928053 Email: info@japanny.com Whatever your priorities, the chart below should help. This one, in contrast, is crazy thin above the edge. How that will translate for a pro chef, I know not. Sharp right out of the box and thin behind the edge and nice and light. The handle is comfortable and ever at 210mm (more like 215mm it's good enough to use in a pro kitchen all day. A couple weeks into work at a fine dining, high volume restaurant in the NY area, using this as my main knife with a wide variety of produce and proteins (mostly fish). Three days later I get this thing out of the box and I am super pleased with the looks. The fit and finish is exactly what you would expect from reading reviews. The splash of red pakka gives it a … I can be brief about the cutting performance of both knives: they cut great. I have read reports that the kurouchi finish on the Koishi would cause some drag when cutting, but I did not experience this. Handmade by master knife maker Hiroshi Kato. That steel is very hard for a stainless steel and requires almost no maintenance. Hands down an amazing knife. Sharpening weekly, 3k and 8k King stones, haven't needed 1k yet. And the edge will stay sharp for a long time as well. Change ), You are commenting using your Google account. After careful review of many knives, I chose this one as my first from CKTG. This one, in contrast, is crazy thin above the edge. The knife is excellent, very sharp, craftsmanship is really good. The Masakage Kiri range is made out of folded stainless VG-10 steel. They are made by Hioshi Kato, a blacksmith with over 50 years experience. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. Masakage Yuki Nakiri Specs Rockwell: 61:63 Blade Length: 165mm Spine at Base: 3.05mm Width at Base: 59.90mm Steel: White #2 Shirogami, Stainless Cladding (Karouchi finish) Handle: Oval, Magnolia with Pakka wood farrell Price and Availability A few places carry the Masakage line of knives and pricing on them is very reasonable. We understand, because we love them all too. It is very well balanced, the fit & finish are almost flawless, and the blade is extremely sharp out of the box. After watching Steve's review of this knife I decided to get one! I came from a Global professional series knife to this one. Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. White 2 is very quick to sharpen while the stainless steel jacket makes care minimal. When the Masakage Yuki line was introduced it quickly garnered attention for its beautiful, elegant aesthetics. The knife is perfect, is very easy to sharpen.i am speechless with this knife. Even though both knives came out of the box pretty sharp, I first took them to my stones. Great experience working with Chef Knives to Go. This causes a mean sharp point at the heel and I’ve already managed to cut myself on it. Super light in the hand with a razer sharp edge makes it a joy to work with. I always have and always will recommend chefknivestogo to all of my co-workers for getting quality knives! The masakage yuki 210mm gyuto is an amazing knife. Excellent fit and finish. They’re known as beautiful knives that are good performers. $100.10 Johnny Was Yuki Linen Embroidered Trapunto Kimono Boho Chic ... $33.00 Yugioh Jaden Yuki Deck - Elemental Hero Neos Neo-spacian. Masakage Koishi Collection Handmade by Kato san Knife Care. Mammoth tooth is heavier than wood, but not as much as you might think. I have not had to resharpen or touch it up since owning it and the OOTB edge was right where I wanted it, surprisingly. I bought this knife to take over as the workhorse in my collection. Masakage Koishi. The bottom line is that this is a very good knife that I feel anyone would be happy adding to their collection. I would classify both knives as all-round knives. The knife wears a characterful nashiji (pear skin) finish and is constructed of a Shirogami #2 carbon steel core wrapped in low maintenance stainless steel. Later I also obtained a Masakage Zero. However, we will see there are also significant differences between the knives. Both have Wa Handles and I've heard the fit and finish on Masakage's are amazing. The spines of the knives are quite different. You get all then benefits of a high carbon blade like great edge retention, easy sharpening and silky smooth cuts, with only minor maintenance issues (possible rusting). Specs: Masakage Yuki… As more enthusiasts and pros put these knives to the test, their reputation grew for their performance. They have a hammered finish, which in my view aids to their aesthetics. They are wider at their spines (and at their tips) than lasers, but they are not as wide as workhorse knives. It is beautiful and stupid sharp right out of the box. Both knives had above average food release. I have been using it daily for about eight months now and it is still a joy to pick up each time. And I am generally predisposed to favor performance over aesthetics....generally. Nož se bo odlično izkazal kot manjši, vsestranski Utility nož, s katerim se lahko lotimo sekljanja zelišč, priprave zelanjave in celo mesa. A coworker has another Masakage series and after looking it over, I had made my decision that I would be investing in a Masakage soon. You get all then benefits of a high carbon blade like great edge retention, easy sharpening and silky smooth cuts, with only minor maintenance issues (possible rusting). © 2002 - 2017 Chef Knives To Go. This knife is every bit of perfection... Sharp as a razor if not sharper! hide. There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. The main difference regarding looks is that the Koishi has a kurouchi finish, wheareas the Zero does not. The masakage yuki 210mm gyuto is an amazing knife. I’ve long been interested in Masakage knives. I can say that I am happy with the fit and finish as well. My go to company for kitchen gear. Having trouble deciding which Masakage line is right for you? Not heard anything about the Kohetsu fit and finish though, so chances are that may be the deciding factor as I don't like to have to sand down my knives. after using it for a few months i had to sharpen but mind you i use this knife everyday around 8 hours each day. The Koishi doesn’t really have a flat spot. The steel these knives are made of is great. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! The Zero has a polished finish and a western handle. Originally, the Koishi came with an octagonal handle of cherry wood and a black pakka wood ferrule. Masakage Yuki Santoku, This Japanese Santoku knife has a core of Japanese Shirogami #2 white carbon steel. Very happy with the purchase. Have not tried them myself - would not comment on performance. Bought it about 10 months ago after meticulous research on CKTG and time has proven that I chose wisely.I've used a variety of knives and handled quite a few more doing the Quick Look product videos for CKTG. Very thin blade definitely more of a laser than a workhorse. I cant wait for my second knife. Instead, it has a recurve towards the heel. I LOVE this knife! Masakage Yuki Nakiri This knife is completely hand-forged by master smith Hiroshi Kato and is unique in its kind. The blade also has enough weight to help cut through product. The slicer—known as sujihiki in Japanese. Has a good weight, not to heavy not to light, you just feel good when you hold this thing! save. This double-sided sharpened knife has a Nashiji pattern which gives the knife a snowy appearance, hence the name Yuki which means snow in Japanese. I'm sure there will be more to come. What should I get, fellas? I amUpgrading from - dont laugh - Calphalon knives. All-in-all I am incredibly happy with my purchase and would HIGHLY recommend this knife, and website, to anyone, whether working professional or at-home chef. It's not a laser, but it's not heavy either.I have found the White #2 core steel to be minimally reactive in normal use with moderate upkeep while prepping. Later I also obtained a Masakage Zero. Company Name: Sekaie Inc. Office: Ri 86-3 Hamamachi, Nomi Ishikawa Japan 929-0124 Phone:+81 9013928053 Email: info@japanny.com .. At first sight the Zero may look as the Western version of the Koishi: it has no kurouchi and a western handle instead of a yo handle, but it shares with the Koishi a hammered finish and the fact that it is made of stainless cladded Aogami Supersteel. Masakage kitchen knives is a luxury performance brand of knives founded by Takayuki Shibata. Fit and finish was immaculate. share. This was my first Masakage purchase and I can say with confidence that it will not be my last. This knife is my first from this brand . Masakage Kiri Gyuto Knife with a 180mm blade. "But wait. The fit and finish was great plus the oobe was razor sharp. $160.00 Masakage Yuki Santoku 170mm. RAZOR sharp...mine was uber sharp right out of the box. This 210mm gyuto couples Hitachi Shirogami #2 steel, reputed to take one of the keenest edges available in cutlery, with a uniquely thin grind resulting in a delicate, high performance edge. I am in love with this knife!!! I'm in love with this blade.. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen. Shibata-san recognized the talents of the blacksmiths working at Takefu Knife Village and put together a team of master knifemakers such Katsushige Anryu, Hiroshi Kato and Yu Kurosaki to create beautiful blades with extraordinary steel. These knives really show the importance of a blade being thin just above the edge. First of all congratulations to Mark for his great service! Their Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. When I ran the knife through the first ingredient, (a very soft skinned tomato), only one thing came to mind, light saber! There's just something about holding a Masakage - you can feel the soul and craftsmanship that go into creating these great kitchen tools.The Yuki 210 Gyuto looks fantastic, has lower maintenance stainless cladding over the carbon steel core, comes super sharp OOTB, and it cuts like a dream. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) while drastically reducing the risk of tarnishing. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. I've used other Asian knives and German knives but the sheer quality of this one stands alone. Super fast shipping. Masakage Yuki Santoku Japanese knife. Masakage Yuki. It feels good in the hand and is solid! 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