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. Both have Wa Handles and I've heard the fit and finish on Masakage's are amazing. The numbers in the factsheets refer to the knives with the original handles. The blade also has enough weight to help cut through product. My first Japanese steel. save. The maker Mr. Kato has over 50 years experience as a blacksmith and his knives are a work of art. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. We don't know when or if this item will be back in stock. Masakage Yuki Gyuto 240mm Diesmal ist mal wieder einzelnes Review von einem Messer dran. Very happy with the purchase. Their hammered finish probably helps a little in this. 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. Masakage Yuki Collection Handmade by Kato san Knife Care. How that will translate for a pro chef, I know not. Carbon steel, being a bit finicky isn't for everyone. 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. 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 can say that I am happy with the fit and finish as well. Later I also obtained a Masakage Zero. Great OTB edge and edge retention. 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. Company Name: Sekaie Inc. Office: Ri 86-3 Hamamachi, Nomi Ishikawa Japan 929-0124 Phone:+81 9013928053 Email: info@japanny.com I bought this knife to take over as the workhorse in my collection. The masakage yuki 210mm gyuto is an amazing knife. 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. My current favourite: Masakage Kiri 120-millimetre petty, handmade by Kato san. I have read reports that the kurouchi finish on the Koishi would cause some drag when cutting, but I did not experience this. The knife is much lighter and nimbler in the hand than I had expected. What can I say? They are wider at their spines (and at their tips) than lasers, but they are not as wide as workhorse knives. 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. And the usual great service by Mark. Super sharp edge out of the box. 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. 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 Yuki does not perform quite as well as the Kanehiro but it is nicer looking and cheaper. 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. 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. Having trouble deciding which Masakage line is right for you? I can be brief about the cutting performance of both knives: they cut great. The spines of the knives are quite different. It is beautiful and stupid sharp right out of the box. Have not tried them myself - would not comment on performance. 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. So I changed it for a Koishi. The oobe on this thing is great. Masakage Yuki. Average Customer Rating: (5 out of 5 based on 24 reviews). 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! 3 1 13. comments. Masakage Yuki Gyuto [Energy Class A+++] by YUKI. Handle is unfinished and gets stained easily, recommend oiling/waxing it when you get it. They also dealt well with onions, although I must say that knives with thinner tips, like my Carter funayuki or my Dalman gyuto worked even better on these. Masakage Yuki. The edge profile shape is very versatile, and the tip is thin enough to fly through onions, brunoise shallots, mince garlic, etc. 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. I’ve long been interested in Masakage knives. Related products. On one hand, the Yuki is made with White #2 and the Kohetsu is made with Aogami Super. Also the recommended Saya looks super sharp with it too, happy with that addition as well. ( Log Out /  It only tapers near the tip and at 1 cm from the tip it is, like the Koishi, 1.1 mm wide. hide. And whereas the Zero has a proper flat spot, the Koishi has a recurve towards the heel. Handmade by master knife maker Hiroshi Kato. Always the best. The fit and finish was great plus the oobe was razor sharp. Masakage Yuki knives are the least expensive route to stanless-clad shirogami blades; the gold standard in knifemaking. Matsubara Blue #2 Nashiji Kiri Cleaver 190mm Custom. Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. RAZOR sharp...mine was uber sharp right out of the box. Originally, the Koishi came with an octagonal handle of cherry wood and a black pakka wood ferrule. Masakage Yuki Santoku Japanese knife. 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. It pushed through the skin and mushy interior of the tomato without deforming it or spilling it's juices. The main difference regarding looks is that the Koishi has a kurouchi finish, wheareas the Zero does not. report. Hands down an amazing knife. When the Masakage Yuki line was introduced it quickly garnered attention for its beautiful, elegant aesthetics. This one, in contrast, is crazy thin above the edge. And the edge will stay sharp for a long time as well. This product may leave a review bunka obliko z izrazito konico, ki spominja na Tanto rezila which Masakage is..., you are commenting using your WordPress.com account there are sufficient differences as well the... Well my first Masakage purchase and i must say i was like a kid... Is made masakage yuki review of the knife is completely hand-forged by master smith Hiroshi Kato ’ s decades experience. Sharpen while the stainless steel jacket makes Care minimal months now and it is easy! 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