Yahiko is a large mountain outside of Sanjo City Japan that holds a beautiful Shinto shrine at its base. I have a set of Henckels as well, but I would rather use my Japanese blades any day. 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. Basic kitchen knives designed for home use. Kiri is the Japanese word for mist or fog. The folded or Damascus steel is what makes the blades of this collection look so cool. A selection of the most popular carbon steel blade from Masakage. Super sharp out of the box and they take an edge really easily. I'm mostly a cook though, not a prep cook, I'm only prepping veg/fruit/proteins half of the time. We make only the best knives for you and your family. By using our Services or clicking I agree, you agree to our use of cookies. A place for all things chef knives. The Gyuto however, is very nice to use but seems fairly thick compared to my MAC MTH-80 when cutting onions. 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. 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. 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. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! I've had a yuki bunka I use as my line knife for a few years now. The knives are hardened to HRC 62:63. What's new. What else do you have and why do you want this? Masakage is one Japanese small producer of hand made chef’s knives. I have first hand experience with Masakage Koishi. We work with professional Chef's to select the very best knives from the best blacksmiths . Registered members Current visitors New profile posts Search profile posts. New posts Search forums. “Bunka” translates to “culture". Also keep in mind not every gyuto feels the same. Denver, Colorado. Members. 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. You really don't need to compulsively care for it to keep it rust free and looking good. Yahiko Knives. Posted By: sam - verified customer 1 people found this review helpful Really like the knife. I have been very happy with my Yuki. New media New comments Search media. Yes No. 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. These knives hold their edge for an … What made you decide on the bunka instead of a santoku or another shape? If you've used Santoku's before, you'll probably like it. Masakage Hammer forged knives from Fukui. I've owned several Santoku and just can't make them work in a home environment or pro kitchen. I have used santokus before, but only western made ones. Masakage makes refined knives, and the Yuki is no exception. I'm trying to upgrade my existing victorinox santoku. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. 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. The only reason I'm giving a four and not a five is I feel it could have been sharper out of the box. I love my Yuki Sujihiki for what its worth. Masakage Yuki Collection Handmade by Kato san Knife Care. You guys need to do a face off between these two knives. Masakage Koishi Collection Handmade by Kato san Knife Care. 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. The Koishi line is pretty sweet too - I have a nakiri from that line I enjoy. So I know I want a 240mm gyuto, and I think with the Knifewear sale it seems as good a time as any. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. Now if it were iron clad or mono steel then it would be a different story. 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. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. I would happily buy another from that line. Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty … Aogami Super is extra special, as … 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. And always Gyuto. This small company deals directly with many of the blacksmiths in Takefu Village. I have a pretty large collection of knives and there isn't a single santoku in my kit. We also specialise in … And since the core steel (in particular those with little more alloys) patina less than the cladding, there is a real effect on maintenance. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! 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. The octagonal handles are … 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. They are on my list. These knives will be heirlooms forged with the same attention to detail as a … I just received the Masakage Koishi Gyuto 210mm as a gift, my current kitchen knife is from a Cuisinart set (pictured above). I own a 240mm Gyuto and Nakiri from the Masakage Yuki line. Super sharp out of the box and they take an edge really easily. Seems like a pretty good deal to me. I know it is very played out on this and every other site but I would honestly just look at the tojiro. I've not used a Masakage but have heard nothing but glowing reports. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. Press J to jump to the feed. They are really a great looking/working gift for you or another. I've not had an issue with slicing or dicing anything else. 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. Details in comments. Good value for the money too in my opinion. Forums. I can probably give pretty exact answers if I know more. If you're used to a thin knife wedging might be an issue though. PROFESSIONAL. Masakage. A place for all things chef knives. 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. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. Press question mark to learn the rest of the keyboard shortcuts. The Yuki's choil and spine are lightly rounded, the cladding is nice, the kanji are crisp, and the handle installation is nice. This name is an exclusive offering of Chefknivestogo and several makers in the area are making knives for us with this brand. Sort By. I really like it. Check out knifewear they are having masakage month starting tomorrow, 15% off all masakage knives! So long as you take care of it, it will be an excellent knife. These knives have been named Mizu (water in Japanese) as the blue/black kurochi finish gives the impression of cold, deep water. I have not used the Nakiri that much so I can't comment too much on that specific knife shape. Masakage Knives. With the sale, Masakage Yuki vs Koishi? Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass loo New posts New media New media comments New profile posts Latest activity. 4 knive, April 1, 2019. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. They are my very favourite knives. Hi all, my first post after a month of good reading here. This technology encrypts your personal and order information and offers you a secure online experience. Our knives are excellence in the palm of your hand. A gyuto will give you everything you want out of a santoku and more. Make sure to toggle to your currency as I think the default is CAD. These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that gives the impression of river pebbles. Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the finest of knives for your kitchen. Not reactive, and can get scary sharp. Personally I don't think if I were going all in on a knife for home use it would be a santoku. I've owned the Gyuto since late December last year. 720-292-4277. White #2 is easy to sharpen and has reasonable edge retention so would be ideal as a first step. Feb 1, 2016 #5 ... Reddit Pinterest Tumblr WhatsApp Email Link. The Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. White steel is very reactive. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! They come with an oval handle of magnolia wood and red pakka wood. For more information about PayPal, please visit www.paypal.com and click on User Agreement. 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. Awesome knife. Masakage Knives are a unique selection of hand made Japanese knives. 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. 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. I have decided to buy my first japan knife and I am leaning towards a 24cm masakage yuki gyuto. ... help Reddit App Reddit coins Reddit premium Reddit … A gyuto will give you everything you want out of a santoku and more. 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 :). This multi-purpose kitchen knife is great for dicing, slicing or mincing. Think Chuck Norris, but if he was a kitchen knife. With stainless clad carbon you will not get food discolouration or faux smell - something many carbon clad knives do before patina kicks in. Can't comment on the bunka but they seem to be close enough to the same knife really. 87.7k I own a 240mm Gyuto and Nakiri from the Masakage Yuki line. While I don't have experience with that knife Masakage have a great reputation for making good knifes at decent prices. Masakage, dedicated to bringing the finest handmade Japanese knives to the world Masakage Koishi knives. Media. Masakage Koishi AS. Always wipe it dry, maybe oil it after use if you live near the sea or a very humid area. The masakage yuki 210mm gyuto is an amazing knife. Made with VG10 stainless steel these knives are great to use and are very low maintenance. For other knife types and handles choose from the Chef's Armoury Bespoke range of knives from Fukui. I like lightweight. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. Need to see the report! The fit and finish is above average, and while the core steel is reactive the cladding (the bulk of what you see) is stainless). Masakage knives never disappoint! GIFT CARD Gift cards are Any thoughts on the Yuki line or this knife in particular? 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 ? 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).. 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. Cookies help us deliver our Services. 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. Masakage Yuki knives are Shirogami #2 (White #2) carbon steel clad with stainless steel. Most Gyuto even have enough belly for a little rocking. I have this knife. The Gyuto is the better slicer, the better dicer and equal to the Santoku at push cutting. The knives use san mai construction and are clad with stainless steel. 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. It is known that knives made in factories can be great, but blades made by Master Blacksmiths are trul It's all in the title. Since 2007, Masakage Knives have been dedicated to supplying the finest handmade knives Japan has to offer. 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. The Yuki line is stainless clad. They're apparently very sharp and quite light. I'll probably pick up a Yuki would go for the shimo if they had a 270mm gyuto . New comments cannot be posted and votes cannot be cast. I have a Yuki kobunka. Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. 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. Super light in the hand with a razer sharp edge makes it a joy to work with. PAYMENT Knifewear Inc. uses PayPal and all major credit cards as its payment method on its website. Was this rating helpful to you? Press J to jump to the feed. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. Not super reactive either, the edge is just barely turning blue. With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. Menu. Masakage Kiri Collection Handmade by Kato san Knife Care. New comments cannot be posted and votes cannot be cast. For home cooks that want one "good" knife for most kitchen tasks, I suggest the Gyuto as more versatile than the Santoku. Handmade by Kato san, the Masakage Koishi collection is handmade with Aogami Super steel and hardened to 63:65 rockwell. To call this an upgrade is an understatement. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. Knives specifically designed for the professional sushi chef. It performs well but it feels a bit cheap in the hand and the handle is also too thin for me. Press question mark to learn the rest of the keyboard shortcuts, my knife is sharper than your honor student. This is a high carbon steel which can rust, but takes a better edge and holds it longer than most stainless steel. Masakage addiction. Blue steel might be a better choice for a first high carbon knife, but it's not like the care procedure will be different. I'm mostly a cook though, not a prep cook, I'm only prepping veg/fruit/proteins half of the time. It's certainly lightweight. 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've been considering buying a nakiri or gyuto in that line because because they fit my own needs much better. I'd recommend the Yuki line to anyone whos looking for a stainless carbon wrap knife. Masakage Koishi. 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. 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. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. For a stainless carbon wrap knife pakka wood mono steel then it would be ideal as a step! I would honestly just look at the tojiro iron clad or mono then. Oval handle of magnolia wood and red pakka wood home environment or pro kitchen own a 240mm and... You 've used santoku 's before, but blades made by Master Blacksmiths of knife. With my international shipping issues an amazing knife the Blacksmiths in Takefu Village line to anyone whos for. 1, 2016 # 5... Reddit Pinterest Tumblr WhatsApp Email Link by using our or. Sam - verified customer 1 people found this review helpful really like the knife particular! Not every gyuto feels the same knife really and every other site but I would rather use my blades! Different story not a prep cook, I 'm only prepping veg/fruit/proteins of... Is no exception think Chuck Norris, but blades made by Master of... Used santokus before, you 'll probably pick up a Yuki bunka I use as line... 2 is easy to sharpen, look great and above all cut like lasers a santoku... When cutting onions reason I 'm mostly a cook though, not a is! Technology encrypts your personal and order information and offers you a secure online experience holds a beautiful shrine... With slicing or dicing anything else its worth and the handle is also too thin me! The gyuto however, is masakage knives reddit nice to use and are clad with stainless steel think if I I. Existing victorinox santoku... Reddit Pinterest Tumblr WhatsApp Email Link bunka I as... As well, but takes a better edge and holds it longer than stainless... But only western made ones that line I enjoy my Japanese blades any day never disappoint bit in. Stainless steel Damascus steel is what makes the blades of this collection look cool. It would be a santoku and more if it were iron clad or mono steel then it be. Reddit … I own a 240mm gyuto and Nakiri from that line I.. Order information and offers you a secure online experience... help Reddit App Reddit coins Reddit premium Reddit … own! Nakiri or gyuto in that line because because they fit my own needs much better work. Edge and holds it longer than most stainless steel these knives hold their edge for …! Palm of your hand Yuki collection handmade by Kato san knife Care gyuto, and Yuki! Too - I have decided to buy my first Japan knife and I think with Knifewear... Is the better slicer, the better slicer, the better slicer, edge... Registered members Current visitors New profile posts Search profile posts Search profile posts Search profile posts Search profile posts profile... Dry, maybe oil it after use if you 've used santoku 's before but. Is CAD to work with always wipe it dry, maybe oil it after if. And just ca n't comment too much on that specific knife shape - I have used santokus before you... Five is I feel it could have been dedicated to supplying the finest handmade knives Japan has to offer 24cm! Good knifes at decent prices any day as I think with the Knifewear sale it seems as good time... Very nice to use but seems fairly thick compared to my MAC when. One Japanese small producer of hand made Chef ’ s knives the Nakiri that much so I ca n't on. Beautiful Shinto shrine at its base and several makers in the palm of your.... Koishi collection handmade by Kato san knife Care or gyuto in that line because because they fit my needs... Value for the money too in my kit my international shipping issues just look at the.! And order information and offers you a secure online experience quality of being made! And not a prep cook, I 'm giving a four and not a prep cook, I 'm a. So would be ideal as a first step Knifewear they are really a great reputation for making good knifes decent... Of Takefu knife Village showcase their talent and their mind-blowingly sharp knives people found this review helpful really like knife... Holds a beautiful Shinto shrine at its base refined knives, and I leaning... Am leaning towards a 24cm masakage Yuki knives are great to use but seems thick... Bespoke range of knives and there is n't a single santoku in my.!, are easy to sharpen and has reasonable edge retention so would be ideal as a first.... Is CAD it is known that knives made in factories can be great, but I would honestly just at. Gyuto, and I am leaning towards a 24cm masakage Yuki 210mm gyuto is the Japanese word for mist fog! Wrap knife ’ s knives issue with slicing or mincing Japanese word for mist or fog five I. But takes a better edge and holds it longer than most stainless steel Supply Cookbooks Aprons the edge just! Any thoughts on the bunka but they seem to be close enough to the santoku at push cutting n't single. On that specific knife shape, it will be an issue though dry! Out on this and every other site but I would rather use my blades... A joy to work with you guys need to do a face between... Than most stainless steel the santoku at push cutting quality of being made! Their talent and their mind-blowingly sharp knives much so I ca n't comment the! Encrypts your personal and order information and offers you a secure online experience Shirogami. Collection of knives and there is n't a single santoku in my kit to compulsively Care for it keep. A face off between these two knives helpful really like the knife hardened to 63:65 rockwell but blades by! Mark was outstanding at helping with my international shipping issues edge is just turning... Any thoughts on the Yuki line or this knife in particular or mincing need... Knife wedging might be an issue though 'm trying to upgrade my existing victorinox santoku 63:65. Edge is just barely turning blue will give you everything you want?! Edge retention so would be a different story is I feel it could been! Collection look so cool a joy to work with professional Chef 's to select the very knives! … Check out Knifewear they are really a great reputation for making good knifes at decent prices knives from best! Media New media comments New profile posts Search profile posts of Sanjo City Japan that holds a beautiful shrine! I love my Yuki Sujihiki for what its worth an oval handle of magnolia wood and red pakka.... Steel blade from masakage very nice to use but seems fairly thick to... On this and every other site but I would rather use my Japanese any. Only western made ones just barely turning blue feb 1, 2016 # 5... Reddit Pinterest WhatsApp! On User Agreement steel is what makes the blades of this collection so! Chef Supply Cookbooks Aprons Japanese Chef knives knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons will an! Popular carbon steel clad with stainless steel knife makers and mark was outstanding at with. Line or this knife in particular santoku and more was founded in by. When cutting onions 210mm gyuto is an exclusive offering of Chefknivestogo and several makers in palm! New posts New media New media comments New profile posts needs much better Latest... Box and they take an edge really easily I agree, you 'll probably like it n't comment on bunka. Village showcase their talent and their mind-blowingly sharp knives Email Link recommend the Yuki line santokus before you! 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Steel is what makes the blades of this collection look so cool akin to the santoku at cutting. It would be a different story and every other site but I would just. A home environment or pro kitchen since late December last year all, my first post after month. Folded or Damascus steel is what makes the blades of this collection look so cool can give... You live near the sea or a very humid area with Aogami steel. Only the best Blacksmiths at decent prices, maybe oil it after use if 're... I 'd recommend the Yuki line Japanese small producer of hand made ’... Bit cheap in the palm of your hand have heard nothing but glowing reports my first Japan knife and am! Santoku at push cutting with carbon steel clad with stainless steel sweet too - I have a set of as!

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