The bottom line is that this is a very good knife that I feel anyone would be happy adding to their collection. The blade also has enough weight to help cut through product. And the usual great service by Mark. After careful review of many knives, I chose this one as my first from CKTG. Masakage Koishi. Check out our. So I changed it for a Koishi. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. The edge profile shape is very versatile, and the tip is thin enough to fly through onions, brunoise shallots, mince garlic, etc. The Zero has a spine with almost no distal taper: it is about 1.9 mm wide over almost its entire length. Top notch company ran by top notch folks! 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. I recommend this site to all of my fellow culinary professionals! Super light in the hand with a razer sharp edge makes it a joy to work with. Even though both knives came out of the box pretty sharp, I first took them to my stones. 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). However, we will see there are also significant differences between the knives. I'm actually waiting on my second knife from them. I couldn't ask for a better knife at work. .. Change ), You are commenting using your Twitter account. We understand, because we love them all too. 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. Super fast shipping. Dutch knife maker, handle maker and leather worker Frederiek de Vette made a handle out of mammoth tooth and bog oak for my Masakage Koishi. after using it for a few months i had to sharpen but mind you i use this knife everyday around 8 hours each day. Currently unavailable. 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. 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. This was my first Masakage purchase and I can say with confidence that it will not be my last. US chef and handle maker Matt Delosso made a handle for my Masakage Zero out of Mammoth tooth and Ctek, with a brass bolster. Very thin blade definitely more of a laser than a workhorse. If you are looking for high quality at a far price than go no further than the Masakage yuki 210 gyuto. I'm sure there will be more to come. I can be brief about the cutting performance of both knives: they cut great. Instead, it has a recurve towards the heel. It arrived very fast and the knife was a perfect fit and finish.It a beautiful knife to look at.You can tell that the gentleman who made it has a life time of talent and know how.It's a beautiful piece of working art.I like it so well,I ordered it's bigger brother,the 240.I have been using the 210 Yuki like crazy. I was keen to try a 'white' steel knife as I have 2 'blue' ones. They are wider at their spines (and at their tips) than lasers, but they are not as wide as workhorse 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. Average Customer Rating: (5 out of 5 based on 24 reviews). Masakage Yuki Gyuto 240 mm Japanese knife. This knife is every bit of perfection... Sharp as a razor if not sharper! save. I settled on this fine piece of work and placed my order. I have only been serious into kitchen knives for the past 2 years and this knife has put a smile on my face. Their differences in profile makes the Zero a bit more suitable for push cutting, whereas the Koishi is very good at rock chopping. © 2002 - 2017 Chef Knives To Go. Masakage Yuki Collection Handmade by Kato san Knife Care. Really appreciate the time he puts into every email as well as the free forum he hosts. I would recommend this knife to any home/hobby cook. It's not a laser, but it's not heavy either.I have found the White #2 core steel to be minimally reactive in normal use with moderate upkeep while prepping. Have not tried them myself - would not comment on performance. Only logged in customers who have purchased this product may leave a review. Something else they share is their height at the heel: 47 mm for both knives. First of all congratulations to Mark for his great service! The slicer—known as sujihiki in Japanese. So I changed it for a Koishi. I always have and always will recommend chefknivestogo to all of my co-workers for getting quality knives! Tell me everything you know about this knife. 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. Related products. Mammoth tooth is heavier than wood, but not as much as you might think. ( Log Out /  The knife is excellent, very sharp, craftsmanship is really good. My mother fell in love with the blade finish instantly. I always come here to order anything I might need for the kitchen and I am never disappointed. I’ve long been interested in Masakage knives. The handle is comfortable and ever at 210mm (more like 215mm it's good enough to use in a pro kitchen all day. masakage yuki bunka, Yuki Ko-Bunka, dolžine 135 mm, je neke vrste križanec med Petty, Nakiri in Mini Santoku nožem. Absolutely beautiful blade and handle. Excellent fit and finish. The Koishi has a spine that is 3.4 mm wide above the heel and then gradually tapers to 1.1 mm at 1 cm from the tip. I can say that I am happy with the fit and finish as well. Once you get a good basic patina on the edge, you can go to town with this thing!The grind and edge are also 50/50, so it's perfect for this lefty.This is just a fun knife to use and a great knife like this helps make prep more enjoyable (at least for me it does).If you are looking at this style of Japanese Gyuto, I don't think you can go wrong with the Yuki 210 or it's big brothers the 240/270. This was however, a bit of a disappointment: it was quite thick above the edge and consequently it wedged on a lot of foods. I am left hand and the handle is really comfortable. When the Masakage Yuki line was introduced it quickly garnered attention for its beautiful, elegant aesthetics. Other people are only interested in price point. Later I also obtained a Masakage Zero. So the balance point of the knives did not change much: on the Zero the balance point is about 1 cm in front of the choil, on the Koishi it is right at the choil. As more enthusiasts and pros put these knives to the test, their reputation grew for their performance. They are made by Hioshi Kato, a blacksmith with over 50 years experience. Just got this knife in the mail today! The Zero has a polished finish and a western handle. Master blacksmith Hiroshi Kato’s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. You have made my experience in shopping for a great knife enjoyable. However, I’ve had both knives rehandled with handles made of mammoth tooth and they are now the most beautiful knives I own. I amUpgrading from - dont laugh - Calphalon knives. I had been looking for quite sometime to find just the right knife for a lefty. While Shirogami #2 is a carbon steel and will patina with use, upkeep is easy with stainless steel cladding. This was however, a bit of a disappointment: it was quite thick above the edge and consequently it wedged on a lot of foods. Japanese style chefs knife in 240 mm. It's all in the title. 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. $100.10 Johnny Was Yuki Linen Embroidered Trapunto Kimono Boho Chic ... $33.00 Yugioh Jaden Yuki Deck - Elemental Hero Neos Neo-spacian. Masakage Yuki Nakiri Shipping was extremely fast even with the pandemic going on, so far straight OOTB this thing is a razor! Sharp right out of the box and thin behind the edge and nice and light. Super sharp edge out of the box. The profiles of the knives are somewhat different. It feels good in the hand and is solid! Their hammered finish probably helps a little in this. 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. CHOOSE EXPRESS IF YOU WANT IT IN TIME. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. Both knives had above average food release. Ima značilno Bunka obliko z izrazito konico, ki spominja na Tanto rezila. Magnolia and pakka wood handle. Always the best. They’re known as beautiful knives that are good performers. This one, in contrast, is crazy thin above the edge. I never give reviews online but I really really like this knife. Will I regret buying a Masakage Yuki santoku? I LOVE this knife! Whatever I threw at them, from tomatoes to hard and dense products like carrots, they cut them very well. Great experience working with Chef Knives to Go. I cant wait for my second knife. The fit and finish is exactly what you would expect from reading reviews. I am looking forward to doing business with CKTG again to add more knives to my kitchen collection ! When I ran the knife through the first ingredient, (a very soft skinned tomato), only one thing came to mind, light saber! Seriously, THE BEST line of Japanese steel on the market Period. I think it is entirely personal which one you may prefer, but both a great knives. My go to company for kitchen gear. Anyway, I reached out to this community for advice and you guys pointed me in the right direction and the customer service at Chef Knives To Go is without rival. I'm in love with this blade.. I have been using it daily for about eight months now and it is still a joy to pick up each time. Fit and finish is amazing. It would add a whole new dimension not normally seen and this will set you apart. What both knives share is that they are wickedly thin just above the edge. (The choil shots only show this marginally.). On one hand, the Yuki is made with White #2 and the Kohetsu is made with Aogami Super. Bought it about 10 months ago after meticulous research on CKTG and time has proven that I chose wisely.I've used a variety of knives and handled quite a few more doing the Quick Look product videos for CKTG. There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. 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. Today is my day off from work and the last thing I wanted to do is perp, but come on! Masakage Yuki Gyuto [Energy Class A+++] by YUKI. hide. A coworker has another Masakage series and after looking it over, I had made my decision that I would be investing in a Masakage soon. This Yuki was a love at first sight attraction and I must say I was in no way let down when it arrived. I have read reports that the kurouchi finish on the Koishi would cause some drag when cutting, but I did not experience this. Handmade by master knife maker Hiroshi Kato. My first Japanese steel. A couple weeks into work at a fine dining, high volume restaurant in the NY area, using this as my main knife with a wide variety of produce and proteins (mostly fish). It is thin behind the edge and just glides through product. It is beautiful and stupid sharp right out of the box. I have not had to resharpen or touch it up since owning it and the OOTB edge was right where I wanted it, surprisingly. Great customer service. The Koishi doesn’t really have a flat spot. Mark is great at answering questions for knife nuts of all levels. The splash of red pakka gives it a … Matsubara Blue #2 Nashiji Kiri Cleaver 190mm Custom. ( Log Out /  One does have to be a bit careful with these knives, since they are so thin above the edge. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. Create a free website or blog at WordPress.com. I'll definitely be looking at another Yuki series or possibly the Shimo series for some of my other needs.Mark was a great help along the way with answering all of my questions as well. The maker Mr. Kato has over 50 years experience as a blacksmith and his knives are a work of art. The double-sided blade has the appearance of storm clouds, hence the name Kumo which means cloud in Japanese. I am very pleased with the quality of the knife. Whatever your priorities, the chart below should help. Their Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. The masakage yuki 210mm gyuto is an amazing knife. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. Even though both knives were ground somewhat asymmetrically, I experienced no steering. Well my first of the Masakage series and I'm very impressed. RAZOR sharp...mine was uber sharp right out of the box. Specs: Masakage Yuki… The steel these knives are made of is great. The numbers in the factsheets refer to the knives with the original handles. F&F however is nice and the knives look really beautiful. ( Log Out /  Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. Change ), You are commenting using your Facebook account. This is my first grown up knife. Masakage Yuki knives are the least expensive route to stanless-clad shirogami blades; the gold standard in knifemaking. No gaps, rough edges, or defects in the handle or blade. This knife is my first from this brand . 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. Masakage Yuki. Masakage Yuki Santoku, This Japanese Santoku knife has a core of Japanese Shirogami #2 white carbon steel. I would classify both knives as all-round knives. It pushed through the skin and mushy interior of the tomato without deforming it or spilling it's juices. After months of research and reviews I have pulled the trigger and bought myself a Yuki. These knives really show the importance of a blade being thin just above the edge. 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. share. Carbon steel, being a bit finicky isn't for everyone. I was like a giddy kid waiting for Christmas after I ordered this knife. My current favourite: Masakage Kiri 120-millimetre petty, handmade by Kato san. I just want to work the hell out of this knife already lol hands down the best knife I have bought in the 13 years of being a chef! This was at the proposal of Matt Delosso who was going to make a handle for me. Thank you CKTG! Both have Wa Handles and I've heard the fit and finish on Masakage's are amazing. The Zero came with an ironwood handle and a welded bolster. Having trouble deciding which Masakage line is right for you? The first Masakage I owned was a Yuki. Both handles were well finished. $99.00 Masakage Yuki 210mm Gyuto . I experienced no wedging at all. Both knives have been ground somewhat asymmetrically and near the edge their grind is slightly hollow. Masakage kitchen knives is a luxury performance brand of knives founded by Takayuki Shibata. If the paring knife is for the jobs that a chef’s knife is too big for, this knife is for the jobs that a chef’s knife is too small for. 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). Buy Yuki on eBay now! I recommend it to any cook and again thank you Mark, you are perfect. How that will translate for a pro chef, I know not. Reviews There are no reviews yet. It only tapers near the tip and at 1 cm from the tip it is, like the Koishi, 1.1 mm wide. Thank you. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. On the other hand, I own the Kanehiro, the cost is already sunk, and I do think it outperforms the Yuki. ( Log Out /  Masakage Yuki. Originally, the Koishi came with an octagonal handle of cherry wood and a black pakka wood ferrule. This one, in contrast, is crazy thin above the edge. Shibata-san recognized the talents of the blacksmiths working at Takefu Knife Village and put together a team of master knifemakers such Katsushige Anryu, Hiroshi Kato and Yu Kurosaki to create beautiful blades with extraordinary steel. If you have the chance to pick one up, don't hesitate. And thank you chef knives to go for all the information that you have on the the products that you sell. The main difference regarding looks is that the Koishi has a kurouchi finish, wheareas the Zero does not. The fit and finish was great plus the oobe was razor sharp. A million thank yous! 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. Masakage Koishi Collection Handmade by Kato san Knife Care. What can I say? 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. The knife is perfect, is very easy to sharpen.i am speechless with this knife. The masakage yuki 210mm gyuto is an amazing knife. Change ), You are commenting using your Google account. This 210mm gyuto couples Hitachi Shirogami #2 steel, reputed to take one of the keenest edges available in cutlery, with a uniquely thin grind resulting in a delicate, high performance edge. Best selection of Japanese knives around. As I wrote, both knives are made of stainless cladded Aogami Supersteel, which is hardened to about 64 HRC. Carbon steel Age Verification Required on ... Find answers in product info, Q&As, reviews There was a problem completing your request. Awesome selection of knives and tools. I wrote a separate blog post on the handles, so in this review I will concentrate on the blades. $160.00 Masakage Yuki Santoku 170mm. Company Name: Sekaie Inc. Office: Ri 86-3 Hamamachi, Nomi Ishikawa Japan 929-0124 Phone:+81 9013928053 Email: info@japanny.com So overall i love this knife. Even when ahead and got it expressed shipped so I could have it for the weekend at work since Saturdays are a big prep day. Masakage Yuki This line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. 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. Later I also obtained a Masakage Zero. This knife is completely hand-forged by master smith Hiroshi Kato and is unique in its kind. I can not say enough about how well crafted this knife is! And the edge will stay sharp for a long time as well. Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. The first Masakage I owned was a Yuki. "But wait. And whereas the Zero has a proper flat spot, the Koishi has a recurve towards the heel. Also the recommended Saya looks super sharp with it too, happy with that addition as well. The oobe on this thing is great. Sharpening weekly, 3k and 8k King stones, haven't needed 1k yet. It is very well balanced, the fit & finish are almost flawless, and the blade is extremely sharp out of the box. To use in a soft stainless steel for a long time as well are almost,. My international shipping issues kitchen knives is a luxury performance brand of.. I think it is very well balanced, the chart below should help to doing business with CKTG to... Yuki Santoku, this Japanese Santoku knife has put a smile on my second knife from them into knives. 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