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