CHOOSE EXPRESS IF YOU WANT IT IN TIME. Even though both knives were ground somewhat asymmetrically, I experienced no steering. Whatever your priorities, the chart below should help. Masakage Yuki Nakiri This Yuki was a love at first sight attraction and I must say I was in no way let down when it arrived. Really appreciate the time he puts into every email as well as the free forum he hosts. ( Log Out /  I had been looking for quite sometime to find just the right knife for a lefty. 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. After months of research and reviews I have pulled the trigger and bought myself a Yuki. It's all in the title. Three days later I get this thing out of the box and I am super pleased with the looks. My first Japanese steel. The Koishi doesn’t really have a flat spot. They are wider at their spines (and at their tips) than lasers, but they are not as wide as workhorse knives. Handle is unfinished and gets stained easily, recommend oiling/waxing it when you get it. Have not tried them myself - would not comment on performance. Better than butter! I have been using it daily for about eight months now and it is still a joy to pick up each time. 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. My mother fell in love with the blade finish instantly. Sharp right out of the box and thin behind the edge and nice and light. There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. The steel these knives are made of is great. The fit and finish is exactly what you would expect from reading reviews. And I am generally predisposed to favor performance over aesthetics....generally. 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! Will I regret buying a Masakage Yuki santoku? ( Log Out /  Also the recommended Saya looks super sharp with it too, happy with that addition as well. This was however, a bit of a disappointment: it was quite thick above the edge and consequently it wedged on a lot of foods. Thank you CKTG! Both handles were well finished. I would recommend this knife to any home/hobby cook. masakage yuki bunka, Yuki Ko-Bunka, dolžine 135 mm, je neke vrste križanec med Petty, Nakiri in Mini Santoku nožem. Currently unavailable. Hands down an amazing knife. 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. Very thin blade definitely more of a laser than a workhorse. I've used other Asian knives and German knives but the sheer quality of this one stands alone. They are made by Hioshi Kato, a blacksmith with over 50 years experience. 3 1 13. comments. So overall i love this knife. 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. I couldn't ask for a better knife at work. It is thin behind the edge and just glides through product. The edge profile shape is very versatile, and the tip is thin enough to fly through onions, brunoise shallots, mince garlic, etc. Just got this knife in the mail today! At first sight the Zero may look as the Western version of the Koishi: it has no kurouchi and a western handle instead of a yo handle, but it shares with the Koishi a hammered finish and the fact that it is made of stainless cladded Aogami Supersteel. I have read reports that the kurouchi finish on the Koishi would cause some drag when cutting, but I did not experience this. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! save. White 2 steel. Masakage Yuki Collection Handmade by Kato san Knife Care. Buy Yuki on eBay now! I would classify both knives as all-round knives. I can say that I am happy with the fit and finish as well. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. Whatever I threw at them, from tomatoes to hard and dense products like carrots, they cut them very well. 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. Tell me everything you know about this knife. I wrote a separate blog post on the handles, so in this review I will concentrate on the blades. Matsubara Blue #2 Nashiji Kiri Cleaver 190mm Custom. And the usual great service by Mark. My current favourite: Masakage Kiri 120-millimetre petty, handmade by Kato san. I always come here to order anything I might need for the kitchen and I am never disappointed. The Zero has a spine with almost no distal taper: it is about 1.9 mm wide over almost its entire length. Firstly the fit and finish is insane, this knife is obviously made by a man with over 50 years of experience because it shows in every detail. First of all congratulations to Mark for his great service! Masakage Yuki This line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. Masakage Yuki Santoku Japanese knife. The initial fit and feel in my hand was nothing but positive. Other people are only interested in price point. The Zero has a polished finish and a western handle. Fit and finish was immaculate. Great OTB edge and edge retention. The masakage yuki 210mm gyuto is an amazing knife. When I ran the knife through the first ingredient, (a very soft skinned tomato), only one thing came to mind, light saber! Masakage Yuki Gyuto 240 mm Japanese knife. Today is my day off from work and the last thing I wanted to do is perp, but come on! I am looking forward to doing business with CKTG again to add more knives to my kitchen collection ! Mammoth tooth is heavier than wood, but not as much as you might think. Quick shipping, description matches what is delivered and the price, you can't beat them. Masakage kitchen knives is a luxury performance brand of knives founded by Takayuki Shibata. I think it is entirely personal which one you may prefer, but both a great knives. They have a hammered finish, which in my view aids to their aesthetics. Seriously, THE BEST line of Japanese steel on the market Period. The knife is much lighter and nimbler in the hand than I had expected. ( Log Out /  One does have to be a bit careful with these knives, since they are so thin above the edge. Nož se bo odlično izkazal kot manjši, vsestranski Utility nož, s katerim se lahko lotimo sekljanja zelišč, priprave zelanjave in celo mesa. Very happy with the purchase. The splash of red pakka gives it a … 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 the edge will stay sharp for a long time as well. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. 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. Absolutely beautiful blade and handle. The spines of the knives are quite different. 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. I never give reviews online but I really really like this knife. So I changed it for a Koishi. Shipping was extremely fast even with the pandemic going on, so far straight OOTB this thing is a razor! Masakage Yuki Gyuto 240mm Diesmal ist mal wieder einzelnes Review von einem Messer dran. However, I’ve had both knives rehandled with handles made of mammoth tooth and they are now the most beautiful knives I own. Masakage Yuki Santoku, This Japanese Santoku knife has a core of Japanese Shirogami #2 white carbon steel. Well my first of the Masakage series and I'm very impressed. The Masakage Kiri range is made out of folded stainless VG-10 steel. 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. My go to company for kitchen gear. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 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. Only logged in customers who have purchased this product may leave a review. , nakiri in Mini Santoku nožem am very pleased with the blade also has enough weight to cut... 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