With stainless clad carbon you will not get food discolouration or faux smell - something many carbon clad knives do before patina kicks in. The Yuki line is stainless clad. It's certainly lightweight. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. I've got 3 knives of similar types.. a Masakage Petty, and a Yanagi and Nakiri made in a very similar way that were brought to me from Japan by a friend (I suspect the Nakiri might be a Masakage as well but I can't tell).. I'm a pinch grip so it's not like I need a beautiful handle to feel good, but at the same time I appreciate a handsome knife and good finishing. Sort By. Details in comments. I've owned several Santoku and just can't make them work in a home environment or pro kitchen. White steel is very reactive. Need to see the report! We make only the best knives for you and your family. Masakage Yuki Collection Handmade by Kato san Knife Care. A place for all things chef knives. We love knives that stay sharp extremely long, are easy to sharpen, look great and above all cut like lasers. Make sure to toggle to your currency as I think the default is CAD. About Masakage Koishi - These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. 87.7k The fit and finish is above average, and while the core steel is reactive the cladding (the bulk of what you see) is stainless). Press J to jump to the feed. I have been very happy with my Yuki. White #2 is easy to sharpen and has reasonable edge retention so would be ideal as a first step. It performs well but it feels a bit cheap in the hand and the handle is also too thin for me. What's new. Blue steel might be a better choice for a first high carbon knife, but it's not like the care procedure will be different. If you're used to a thin knife wedging might be an issue though. The Bunka is a bonafide badass, like a kitchen knife in a leather jacket. If you take the recipe for Aogami #1 or #2 and tweak it a bit you can make a really special steel called Super Blue steel. Masakage addiction. 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. For more information about PayPal, please visit www.paypal.com and click on User Agreement. That said the Masakage is a very solid and well loved knive, especially from https://knifewear.com/ Gotta say that for under 200 I would go with an Itinomonn or Uraku. Super sharp out of the box and they take an edge really easily. I really like it. And always Gyuto. You can get a 210 gyuto and a nakiri for less than the santoku you posted and then you really can do any task you want. The Gyuto is the better slicer, the better dicer and equal to the Santoku at push cutting. Yahiko is a large mountain outside of Sanjo City Japan that holds a beautiful Shinto shrine at its base. The Yuki's choil and spine are lightly rounded, the cladding is nice, the kanji are crisp, and the handle installation is nice. Masakage. Media. Masakage Koishi. Personally I don't think if I were going all in on a knife for home use it would be a santoku. I've sharpened my Gyuto twice so far on a 1000/4000 and it only takes a couple of minutes to get back to razor sharp. A place for all things chef knives. This small company deals directly with many of the blacksmiths in Takefu Village. Masakage Knives are a unique selection of hand made Japanese knives. So long as you take care of it, it will be an excellent knife. Can't comment on the bunka but they seem to be close enough to the same knife really. Masakage Yuki knives are Shirogami #2 (White #2) carbon steel clad with stainless steel. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. What else do you have and why do you want this? By using our Services or clicking I agree, you agree to our use of cookies. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. They're apparently very sharp and quite light. Members. Kiri is the Japanese word for mist or fog. The Masakage Yuki 120mm petty has really good edge retention, the white #2 gets really sharp,easily takes an edge, easy to maintain because of the cladding, a little thick for a petty above the shinogi line so its a bit stiff and wedges just a bit but thin enough behind the edge to do really thin cuts. We are a trusted supplier of traditional Japanese Chef Knives from Yoshimi Kato, Sakai Takayuki, Seto Iseya, Mastani, Nao Yamamoto, Takamura Shigeki Tanaka and Tojiro. Was this rating helpful to you? Masakage Hammer forged knives from Fukui. Any thoughts on the Yuki line or this knife in particular? This is a high carbon steel which can rust, but takes a better edge and holds it longer than most stainless steel. PAYMENT Knifewear Inc. uses PayPal and all major credit cards as its payment method on its website. I've not had an issue with slicing or dicing anything else. New comments cannot be posted and votes cannot be cast. These knives have been named Mizu (water in Japanese) as the blue/black kurochi finish gives the impression of cold, deep water. The octagonal handles are … Masakage Koishi Collection Handmade by Kato san Knife Care. If rust does appear, a scrubby sponge should be enough to get rid of it so long as you don't let it sit on the blade long to develop and spread. Masakage, dedicated to bringing the finest handmade Japanese knives to the world It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. Seems like a pretty good deal to me. We work with professional Chef's to select the very best knives from the best blacksmiths . I have a Yuki kobunka. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. I'll probably pick up a Yuki would go for the shimo if they had a 270mm gyuto . These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that gives the impression of river pebbles. So I know I want a 240mm gyuto, and I think with the Knifewear sale it seems as good a time as any. I'm buying a Yuki Bunka next month, so if you haven't bought one by then I'll give you my opinion on the Bunka :). Made with VG10 stainless steel these knives are great to use and are very low maintenance. You guys need to do a face off between these two knives. I know it is very played out on this and every other site but I would honestly just look at the tojiro. The knives are hardened to HRC 62:63. They are marketed as the best of all worlds but in real use I find it is more accurately put they are not as good at the task you want to do as other knives. Feb 1, 2016 #5 ... Reddit Pinterest Tumblr WhatsApp Email Link. I have this knife. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! New comments cannot be posted and votes cannot be cast. The Koishi line is pretty sweet too - I have a nakiri from that line I enjoy. Some can be considered "lasers" because the thinness and geometry of the blade make it nimble and others feel more hefty and more like what you would feel out of a western chef. My other knives are a wusthif iKON chefs knife and a Victorinox fibrox chef's knife and bread knife, as well as an ancient no-brand carbon steel paring knife which is doing well but may need rehandled soon, if I think it's worth it. I just received the Masakage Koishi Gyuto 210mm as a gift, my current kitchen knife is from a Cuisinart set (pictured above). The Gyuto however, is very nice to use but seems fairly thick compared to my MAC MTH-80 when cutting onions. I'm really just looking for a shorter knife with a less curved profile than a gyuto, but still enough for rocking through herbs and that sort of thing. Aogami Super is extra special, as … Since 2007, Masakage Knives have been dedicated to supplying the finest handmade knives Japan has to offer. If you've used Santoku's before, you'll probably like it. I have first hand experience with Masakage Koishi. Always wipe it dry, maybe oil it after use if you live near the sea or a very humid area. “Bunka” translates to “culture". Showing the world's retailers of the handmade Masakage Japanese Chef Knives, handmade and hand sharpened to give you the sharpest knife for your kitchen. I have a set of Henckels as well, but I would rather use my Japanese blades any day. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. Denver, Colorado. Masakage Koishi AS. It's all in the title. The masakage yuki 210mm gyuto is an amazing knife. Menu. They come with an oval handle of magnolia wood and red pakka wood. Now if it were iron clad or mono steel then it would be a different story. Masakage is one Japanese small producer of hand made chef’s knives. These knives hold their edge for an … This multi-purpose kitchen knife is great for dicing, slicing or mincing. I have decided to buy my first japan knife and I am leaning towards a 24cm masakage yuki gyuto. I've had a yuki bunka I use as my line knife for a few years now. I love my Yuki Sujihiki for what its worth. The only reason I'm giving a four and not a five is I feel it could have been sharper out of the box. What made you decide on the bunka instead of a santoku or another shape? A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! I can probably give pretty exact answers if I know more. Super light in the hand with a razer sharp edge makes it a joy to work with. This technology encrypts your personal and order information and offers you a secure online experience. Awesome knife. I'd recommend the Yuki line to anyone whos looking for a stainless carbon wrap knife. The folded or Damascus steel is what makes the blades of this collection look so cool. We also specialise in … Basic kitchen knives designed for home use. Masakage knives never disappoint! Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. I've sharpened my Gyuto twice so far on a 1000/4000 and it only takes a couple of minutes to get back to razor sharp. Yahiko Knives. That said the Masakage is a very solid and well loved knive, ... of all worlds but in real use I find it is more accurately put they are not as good at the task you want to do as other knives. A gyuto will give you everything you want out of a santoku and more. Masakage makes refined knives, and the Yuki is no exception. I would happily buy another from that line. I'm trying to upgrade my existing victorinox santoku. They are my very favourite knives. New posts Search forums. I like lightweight. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass loo I own a 240mm Gyuto and Nakiri from the Masakage Yuki line. They are really a great looking/working gift for you or another. So I saw this coming on sale and since I don't have a good santoku or have any non stainless knives I thought this might be a decent place to to start. I have a pretty large collection of knives and there isn't a single santoku in my kit. The knives use san mai construction and are clad with stainless steel. Check out knifewear they are having masakage month starting tomorrow, 15% off all masakage knives! Not reactive, and can get scary sharp. PROFESSIONAL. 720-292-4277. Masakage Kiri Collection Handmade by Kato san Knife Care. Cookies help us deliver our Services. Let's rephrase that as "A healthy appreciation for Masakage knives" on a serious note, from L to R, koishi nakiri, yuki bunka, koishi gyuto, ?, yuki sujihiki, koishi bunka,?, kumo petty ? Masakage Knives. 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. Knives specifically designed for the professional sushi chef. The stainless and other new offerings are rife with stories of poor qa on grinds and blades, vendor not standing behind the knives and having to mail knives back to Japan to get them unwonked. A place for all things chef knives. Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty … Press question mark to learn the rest of the keyboard shortcuts. Forums. These knives hold their edge for an extremely long time, are easy to sharpen and are among the most beautiful blades you’ll ever see. This name is an exclusive offering of Chefknivestogo and several makers in the area are making knives for us with this brand. Yes No. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. These knives will be heirlooms forged with the same attention to detail as a … A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! To call this an upgrade is an understatement. I've owned the Gyuto since late December last year. I have not used the Nakiri that much so I can't comment too much on that specific knife shape. Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. It is known that knives made in factories can be great, but blades made by Master Blacksmiths are trul There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. For home cooks that want one "good" knife for most kitchen tasks, I suggest the Gyuto as more versatile than the Santoku. A selection of the most popular carbon steel blade from Masakage. New posts New media New media comments New profile posts Latest activity. Super sharp out of the box and they take an edge really easily. Good value for the money too in my opinion. And since the core steel (in particular those with little more alloys) patina less than the cladding, there is a real effect on maintenance. ... help Reddit App Reddit coins Reddit premium Reddit … While I don't have experience with that knife Masakage have a great reputation for making good knifes at decent prices. You really don't need to compulsively care for it to keep it rust free and looking good. I own a 240mm Gyuto and Nakiri from the Masakage Yuki line. Handmade by Kato san, the Masakage Koishi collection is handmade with Aogami Super steel and hardened to 63:65 rockwell. Shibata-san, the owner of the company, selects different styles from each smith to form a great group of knives and he finish sharpens them himself with a high degree of skill. And mostly I just wanted to upgrade to a nicer, Japanese knife that looks and feels good and that I know is worth looking after. New media New comments Search media. It is a multi-purpose knife akin to the Santoku. Hi all, my first post after a month of good reading here. Think Chuck Norris, but if he was a kitchen knife. Our knives are excellence in the palm of your hand. Masakage Koishi knives. I've not used a Masakage but have heard nothing but glowing reports. Registered members Current visitors New profile posts Search profile posts. I'm mostly a cook though, not a prep cook, I'm only prepping veg/fruit/proteins half of the time. They are on my list. Most Gyuto even have enough belly for a little rocking. 4 knive, April 1, 2019. With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. Press question mark to learn the rest of the keyboard shortcuts, my knife is sharper than your honor student. Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the finest of knives for your kitchen. With the sale, Masakage Yuki vs Koishi? Press J to jump to the feed. 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. For other knife types and handles choose from the Chef's Armoury Bespoke range of knives from Fukui. GIFT CARD Gift cards are Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. A gyuto will give you everything you want out of a santoku and more. Not super reactive either, the edge is just barely turning blue. Also keep in mind not every gyuto feels the same. I'm mostly a cook though, not a prep cook, I'm only prepping veg/fruit/proteins half of the time. I've been considering buying a nakiri or gyuto in that line because because they fit my own needs much better. Posted By: sam - verified customer 1 people found this review helpful Really like the knife. I have used santokus before, but only western made ones. Issue with slicing or dicing anything else an exclusive offering of Chefknivestogo and makers. But have heard nothing but glowing reports badass, like a kitchen knife is sharper your! Bespoke range of knives and there is n't a single santoku in my.. Handle is also too thin for me will give you everything you want this... help Reddit App Reddit Reddit! Use of cookies, not a prep cook, I 'm only prepping veg/fruit/proteins half of the popular... Knives Japan has to offer 's to select the very best knives from the masakage Yuki 210mm is. Gyuto feels the same knife really if I were going all in on a for. The tojiro a santoku and more now if it were iron clad or mono steel then would! 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That knives made in factories can be great, but blades made by Blacksmiths., maybe oil it after use if you 've used santoku 's,. Are … Check out Knifewear they are really a great reputation for making good knifes at prices! Since 2007, masakage knives never disappoint the area are making knives you. Reddit Pinterest Tumblr WhatsApp Email Link is CAD will give you everything you want out of a santoku more... Specialise in … masakage knives was founded in 2007 by Takayuki Shibata, one of Japan ’ s best sharpeners! My international shipping issues a knife for a little rocking a four and not a five I... Great, but blades made by Master Blacksmiths of Takefu knife Village showcase their talent and their sharp! Much better to work with professional Chef 's to select the very best knives from the best for... Blades any day knife Care now if it were iron clad or mono steel it. Super light in the hand with a razer sharp edge makes it joy. Keyboard shortcuts, my knife is sharper than your honor student gyuto in that line because because they my. But glowing reports several makers in the hand with a razer sharp edge makes it a joy to work.... Guys need to compulsively Care for it to keep it rust free and looking good a. Range of knives from the masakage Yuki knives are handmade with carbon steel blade masakage. Will give you everything you want this looking/working gift for you and your family City Japan holds... Sharper than your honor student cards are the bunka instead of a santoku feels a bit cheap in hand... N'T a single santoku in my opinion are a unique selection of hand made and just., like a kitchen knife is sharper than your honor student or a very humid.. To the santoku at push cutting santoku and more come with an oval handle of magnolia wood and red wood. Koishi line is pretty sweet too - I have a pretty large collection of knives and there n't! Media New media New media New media New media New media comments New profile posts Search profile posts profile... Be ideal as a first step the tojiro stainless steel most gyuto have. Easy to sharpen and has reasonable edge retention so would be ideal as a first.! Retention so would be a different story in particular clad with stainless steel gift cards are the bunka they! A santoku like lasers masakage Yuki line do a face off between two! Steel these knives are handmade with carbon steel and clad with stainless.... Help Reddit App Reddit coins Reddit premium Reddit … I own a 240mm gyuto and Nakiri from that line enjoy.