Created back in 2007, Masakage was an effort by Takayuki Shibata – maybe the best knife sharpener in Japan – to cooperate and showcase the talent and skills of some of the best Master blacksmiths of Takefu Village like Anryu, Kato, Kurosaki and others.
The Yuki line (means snow), is forged by Master Yoshimi Kato, made of of White-2 (Shirogami-2) steel with a stainless clad for easier maintenance. Very easy to sharpen and get an unbelievable razor cutting edge. Features a nice Nashiji finish, a Wa magnolia handle and a razor sharp blade out of the box being sharpened by Shibata-Son himself.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.
|Brand / Blacksmith:||Masakage / Yoshimi Kato|
|Knife type:||Gyuto 210mm|
|Blade Length / Total length (mm):||217/363|
|Steel type:||Shirogami-2 (White-2) Stainless Clad|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Oval / Magnolia / Red Pakka|
|Spine Thickness at heel / tip (mm):||2,6/0,3|
|Blade height at heel (mm):||47,5|