Some knives, like the Fujiwara Denka or Masakage Yuki and Koishi lines have a carbon steel core with stainless steel cladding. The reactivity of the core steel is not such that is should catch you off guard with rusting issuse if you're attentive. Either is easy to sharpen. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. Posted by Bullman in American Made, carbon steel, Chef Knives, Freehand sharpening, patina, American made chef knife, Cooking, Culinary, Fajitas, Italian food, Mexican food, mom's cooking, Vegan, Vegetarian cooking, Posted by Bullman in carbon steel, Chef Knives, Damascus Chef Knives, Freehand sharpening, patina, Thin Cleavers for slicing or chopping, Cooking, Culinary, Culinary Arts, Freehand sharpening, Sharpening, Vegan, Vegetarian, Sugimoto #7 Chinese Cleaver and Kajiwara 240: https://youtu.be/jOFrK2AQuRU, Posted by Bullman in carbon steel, Chef Knives, Damascus Chef Knives, patina, Thin Cleavers for slicing or chopping, Celebration, Congac, Cooking, Food, Freehand sharpening, Hennessy. The masakage yuki 210mm gyuto is an amazing knife. Mein persönlicher Favorit war das Masakage Yuki, an dem mich die Kombination aus rostfreien Außenlagen und einer Schneidlage aus Shirogami interessiert hat. They are made by Hioshi Kato, a blacksmith with over 50 years experience. I think for the size if the grapes it turned out quite well. SKU: AK010-1 Categories: Knives, Masakage Knives Tags: Masakage, white 2 steel, Yuki. Nakiri is a vegetable specific knife .. Hans Recommended for you. Masakage Yuki Nakiri Japanese vegetable knife. For a better experience, please enable JavaScript in your browser before proceeding. Super light in the hand with a razer sharp edge makes it a joy to work with. 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. Cleavers like Nakiri’s are an acquired taste, you either love them or hate them there’s no in-between. Posted by Bullman in Chef Knives, Damascus Chef Knives, patina, Best knives, bistro food, Culinary, Culinary school, Food, Greek food, Hamburgers, Italian food, potatoes, sharp knives, Sugimoto #7 Chinese Cleaver and Kajiwara 240: http://youtu.be/jOFrK2AQuRU. can it get any better, Chinese Cleaver the Suien VC Carbon steel with Patina, A little more thinning on the Shiro Kamo and it’s so sweet, Just having fun with a Yanagiba and Chinese cleaver, Watch “Sugimoto #7 Chinese Cleaver and Kajiwara 240” on YouTube, http://www.bullockbladesandsharpening.com. Masakage Yuki 240mm. 14 10 Joined Feb 9, 2017. Item Description This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. Out of stock. It is constructed of a Shirogami #2 carbon steel core, clad … If you would like to give sharpening service a try just email jmbullman69@yahoo.com or kellybullock71@yahoo.com, Chef Knives, Chinese Cleavers, Cooking, Culinary, Food, Freehand sharpening, Grapes, Greek foid, Italian food, Mail in sharpening, Mothers cooking, Wine, www.bullockbladesandsharpening.com, Yanagiba. Das Yuki ist mir vom Sehen schon seit Längerem bekannt. Other knives pictured also. Kati has over 50 years of experience making cutlery. Masakage Yuki. ChefTalk.com is a community of food lovers dedicated to chefs, © 1999-document.write(new Date().getFullYear()); ChefTalk.com. Create a free website or blog at WordPress.com. Really stupid sharp out of the box, coming from a victorinox and whatever miscellaneous stuff I've used of other people's. Masakage Koishi Nakiri Japanese Vegetable knife - Artisan Knives. The Shun 210 Classic, still kicking after all these years. I decided to have some fun and since in N.C. we grow great wine grapes due to the magnesium left in the farmers soil from hundreds of years of tobacco growing, someone (wish I’d have tried it) figured out our soil is producing now some of the best wine grapes in the world and tours of wineries are now common place in thus great state. Your knives if mailed in for our sharpening service are treated with honor and upmost respect so we hopefully can return a knife back to you that will blow your mind with its sharpness and hopefully increase your production if your a pro chef, or make cutting fun if you are a  home chef. This knife is crafted by Hiroshima Kati in takeoff village. These knives require less maintenance as the carbon steel is only on the very edge of the knife. I try to order my knives unsharpened or just a small bevel, it just depends on the maker. Great video on a great knife actually 2 knives freehand sharpened by http://www.bullockbladesandsharpening.com where your blades are treated with honor and respect. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Wenn das Messer umgehend nach Gebrauch gewaschen und getrocknet wird, bildet sich lediglich eine Patina Die Klinge hat eine Länge von 185mm und ist sehr handlich, das Messer selber ist sehr leicht und perfekt ausgewogen. See more ideas about kitchen knives, japanese knife, knife. Jag har inte hunnit använda den så mycket än, men är hittils extremt nöjd. Article from artisanknives.co.nz. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Finally I’m happy with this true laser that will fly through almost anything I throw at it. I own the master of all Cleavers or thin Asain Slicers (Chans) the Sugumoto #7, as far as I can tell the closest I’ve come to holding one similar is the Suien VC from Japanese Knife Imports. I bought it new a few months ago from chef knives to go. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. I use a chef's knife to cut pretty much everything except bones, coconuts, and frozen foods. I’m quite happy with the way my freehand edges performed on such a small delicate fruit. Hand made Japanese Vegetable specific knife made from White 2 steel. This is the easiest steel to sharpen and is capable of achieving the most perfect mirror finished edge. ... and then the 210 and the 210 and 240 Masakage Yuki. This knife is handmade by Kato san, a blacksmith with over 50yrs experience from Takefu Knife Village. Det ska dock tilläggas att jag är nybörjare på det här med kolstålsknivar, så jag har inte så mycket att jämföra med förutom en Tanaka Nakiri i Aogami 2. Magnolia and red pakka wood handle. Angeregt durch die Reviews der Wakui KU V2 Messer wurde ich sozusagen auf den Japan Messer Shop der Familie Horie gestoßen und habe dort die Wakui Nashiji Reihe entdeckt. Feb 10, 2017 #9 rubius. Shirogami #2, known for keen edge taking, couples with the Yuki’s incredibly thin grind to make the Yuki a purebred performer in the kitchen. MASAKAGE YUKI 300mm sujihiki. Masakage Yuki Gyuto [Energy Class A+++] by YUKI. After taking them in my hands and looking closer the Koichi doesn't have a super thin tip and the balance point is about 3/4" in front of my pinch grip so it's not supper nimble but I really liked the feeling. Aug 29, 2017 - Masakage Koishi Nakiri. The striking new collection by the brand Masakage and blacksmith Yoshimi Kato is called Yuki - snow. Masakage is one Japanese small producer of hand made chef’s knives. It's clad in stainless which has its benefits, however watching a patina develop or forcing one … White steel is the purest of the Carbon steels. It’s one of the best I’ve used and will be used tonight as I slice a flank steak into very thin slices for fajitas, this steak has been marinating for 2 days now in lime and various Latin seasonings and I expect this Suien VC Chinese Cleaver freehand sharpened on a BBW or Belgian Blue Whetstone which is one of the most underrated stones there is for carbon knives or stainless knives under 61 Rockwell. If you don't cook as often or have a lot of knives to rotate through, the semi stainless is a nice touch. Just going to be a great night. I figured what a great way to test my freehand sharpened edges since I sharpen on various Whetstone’s from Japan, Belgium, Germany and just about every other place around. And if the price difference between the V2 and StainLess (semi-stainless) is a concern, go with the V2, Hope you get a response soon! One of my friends who’s quite the accomplished sharpener himself did a large grape and peeled the skin off it using a large Yanagiba. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. I present the now just touched up freehand on Japanese Whetstone’s the Masakage Yuki Bunka and a great bottle of Congac for the celebration. 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). The Kumo range is without a doubt one of our favourites. Masakage Yuki Bunka 170 mm. Carbon steel Age Verification Required on Delivery: This product is not for sale to people under the age of 18. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping My advice is if you cook 3-4 times a week you can use carbon. This knife is gorgeous and lives up to the hype. 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) without most of the maintenance issues as cladding with stainless steel reduces the risk of rusting. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping Description Reviews (0) Description Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. Neglected carbon steel has a tendency to rust. Serier från Masakage som han tillverkar är: Hikari (VG10), Kiri (VG10, kappa med damaskus), Yuki (Shirogami #2, kappa med rostfri nashiji) och Koishi (Aogami Super, kappa med rostfri hamrad kurouchi). This steel has the ability of being forged to incredible hardness which translates to exceptional edge retention. http://www.japanesenaturalstones.com/itinomonn-stainless-kasumi-210mm-wa-gyuto/, http://www.japanesenaturalstones.com/itinomonn-kasumi-240mm-wa-gyuto/, December 2020 Challenge - Let's make SOUP, Storing Fresh Ravioli in the Fridge - SOS Pasta Experts, A little frenchy, who wanna make gorgeous cookies. Btw, your Ikazuchi looks gorgeous with the patina on. While reactivity is greatly minimized by the stainless steel cladding, carbon core on this knife will patina during normal use and could rust if neglected. Cooking for a block party tonight and celebrating a dear close friend getting out of the hospital so tonight’s a night of food, thanks, celebration, (possibly stumbling) later on. Har nu fått min Masakage Yuki 21 cm gyuto (Shirogami #2). Currently unavailable. These fantastic knives are functional pieces of art that fall through ingredients with laser thin edges. I have decided to buy my first japan knife and I am leaning towards a 24cm masakage yuki gyuto. I have recently purchased from CKTG and have been using the Masskage Yuki 150mm petty. The handmade blade is a work of art and it looks like snow. I’ve got the handle marinating in some beeswax mineral oil now, but I gave it a spin first and DAMN. Shirogami #2, known for keen edge taking, couples with the Yuki’s incredibly thin grind to make the Yuki a purebred performer in the kitchen. Chefknivestogo 38,269 views. The Suien VC sharpened properly on a BBW or Belgian Blue Whetstone, Posted by Bullman in carbon steel, Chef Knives, Kurouchi Finish, patina, Cooking, Culinary, Food, Freehand sharpening, Greek food, Gyuto, healthy food, Italian food, sharpening service, Shiro Kamo, Vegan food, Occasionally you come across a knife that for lack of words is a step above most and I’m fortunate in being able to own them along with professionally freehand sharpening it with a wide variety of stones from the best naturals to the Best synthetics of various makes I acquired over 20 plus yrs in this mom and pop business and have learned what stone works best with which steel from the original bevel to the finished product. This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. Masakage Yuki 180mm Gyuto White steel Japanes chef knife. It is constructed of a Shirogami #2 carbon steel core, clad in an easy to maintain stainless steel. level 2 carbon steel is just too much for me, Im always stressed about rust, which there is none of. You are using an out of date browser. IMO there'd be no problem with the Itinomonn Kasumi V2 being your 'daily driver' knife. Only the cutting edge is carbon steel (white #2), but I had to share it anyways: It's a beautiful knife: It is just barely starting to form a pretty blue patina on the cutting edge, though wiping it with mineral oil after use has kept it to a minimum. The stone leaves no burr as to speak of so lightly stropping with a plain leather strop is up to you. This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. You must log in or register to reply here. Jedoch erfährt das Messer hierzulande doch sehr wenig Aufmerksamkeit. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. It may not display this or other websites correctly. The subtle whiteness of the blade and the light magnolia handle are designed to remind one of a snowy winter landscape. If you get one and want to try to sharpen with a BBW, just remember to start with a thick slurry and work down to a bare stone with water. The 'stainless' is a semistainless alloy, sharpens and behaves much like carbon, just the patina is more grey and does not rust as fast . Hand made by Kato san from Aogami super steel and cherry wood handle. I love white # 2 steel. 10:01. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping ; The Yuki Ko Bunka is a great all-around performer. The Yanagiba was finished on a Gesshin 6k and tge Suien VC Chinese Cleaver on a BBW or Belgian Blue Whetstone. The middle man of the Gyutos (the Japanese equivalent of a Chef's knife) for this range. By the way, here's the Itinomonn V2 with the Yuki, both 270mm, /img/vbsmilies/smilies/biggrin.gif/img/vbsmilies/smilies/wink.gif. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Oct 18, 2015 - Designed to represent stormy clouds, master blacksmith Anryu San has created a strong and beautiful range of knives to last a lifetime. It’s all about the quality of the stone, the deeper the blue the more hemispheric garnets that are released to make a slightly toothy edge that when used on the right knife will go and go. Here is my recent purchase, a Masakage Yuki gyuto. Cutting through nuts can be hard on the edge but it's not likely to do more than leave microchips (warrants a sharpening). Using laminated white #2 steel this knife gives you amazing sharpness while still being stain-resistant. Either way our freehand sharpening service should make cutting a fun, productive and not a chore. Breakfast, Lunch, Dinner, Supper -- what are you cooking? White 2 core with stainless steel cladding, blade height 47 mm. Nov 17, 2014 - Masakage Yuki gyuto 210mm. Rode that until just recently, probably much longer than I should have, until it's just not cutting the way it used to. Knife Making-Tanto knife from an Old File - Duration: 15:43. Masakage Yuki Gyuto 240mm Diesmal ist mal wieder einzelnes Review von einem Messer dran. Why I am very happy with its performance. Masakage Yuki Petty 120 mm $ 205.00. With a carbon steel core and stainless outer layers, this line represents the perfect blend of beauty and performance. JavaScript is disabled. The ingredients are Iron and Carbon (up to 2.7%). As for eating grapes well that’s different, we still import them from out of state and there quite small, but I decided to try to peel one or two with my Tojiro 210 Yanagiba and a Suien Chinese cleaver. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. Masakage Yuki demo and review(1/2) - Duration: 10:01. We don't know when or if this item will be back in stock. Going through herbs with a rocking motion, it's easy to torque the edge or getting it sticking into the board, also leads to accelerated edge wear. Dec 2, 2016 - Explore Joe's board "Kitchen Knives" on Pinterest. Masakage Yuki Nakiri 165mm Master blacksmith Hiroshi Kato s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. It is constructed of a Shirogami #2 carbon steel core, clad in an easy to maintain stainless steel. Es wurde mir von einem Mitforianer zugeschickt und ich durfte es netterweise 3 Wochen lang intensiv testen. You won’t find many Chan’s of this quality unless you feel like paying a high price. 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