Mein persönlicher Favorit war das Masakage Yuki, an dem mich die Kombination aus rostfreien Außenlagen und einer Schneidlage aus Shirogami interessiert hat. Chefknivestogo 38,269 views. The Yanagiba was finished on a Gesshin 6k and tge Suien VC Chinese Cleaver on a BBW or Belgian Blue Whetstone. Shirogami #2, known for keen edge taking, couples with the Yuki’s incredibly thin grind to make the Yuki a purebred performer in the kitchen. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. Super light in the hand with a razer sharp edge makes it a joy to work with. Some knives, like the Fujiwara Denka or Masakage Yuki and Koishi lines have a carbon steel core with stainless steel cladding. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping Posted by Bullman in Chef Knives, Damascus Chef Knives, patina, Best knives, bistro food, Culinary, Culinary school, Food, Greek food, Hamburgers, Italian food, potatoes, sharp knives, Sugimoto #7 Chinese Cleaver and Kajiwara 240: http://youtu.be/jOFrK2AQuRU. Cooking for a block party tonight and celebrating a dear close friend getting out of the hospital so tonight’s a night of food, thanks, celebration, (possibly stumbling) later on. 10:01. Aug 29, 2017 - Masakage Koishi Nakiri. Your knives if mailed in for our sharpening service are treated with honor and upmost respect so we hopefully can return a knife back to you that will blow your mind with its sharpness and hopefully increase your production if your a pro chef, or make cutting fun if you are a  home chef. If you get one and want to try to sharpen with a BBW, just remember to start with a thick slurry and work down to a bare stone with water. This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. Breakfast, Lunch, Dinner, Supper -- what are you cooking? Posted by Bullman in American Made, carbon steel, Chef Knives, Freehand sharpening, patina, American made chef knife, Cooking, Culinary, Fajitas, Italian food, Mexican food, mom's cooking, Vegan, Vegetarian cooking, Posted by Bullman in carbon steel, Chef Knives, Damascus Chef Knives, Freehand sharpening, patina, Thin Cleavers for slicing or chopping, Cooking, Culinary, Culinary Arts, Freehand sharpening, Sharpening, Vegan, Vegetarian, Sugimoto #7 Chinese Cleaver and Kajiwara 240: https://youtu.be/jOFrK2AQuRU, Posted by Bullman in carbon steel, Chef Knives, Damascus Chef Knives, patina, Thin Cleavers for slicing or chopping, Celebration, Congac, Cooking, Food, Freehand sharpening, Hennessy. And if the price difference between the V2 and StainLess (semi-stainless) is a concern, go with the V2, Hope you get a response soon! One of my friends who’s quite the accomplished sharpener himself did a large grape and peeled the skin off it using a large Yanagiba. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Masakage Yuki Gyuto [Energy Class A+++] by YUKI. Jedoch erfährt das Messer hierzulande doch sehr wenig Aufmerksamkeit. SKU: AK010-1 Categories: Knives, Masakage Knives Tags: Masakage, white 2 steel, Yuki. level 2 This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. By the way, here's the Itinomonn V2 with the Yuki, both 270mm, /img/vbsmilies/smilies/biggrin.gif/img/vbsmilies/smilies/wink.gif. 14 10 Joined Feb 9, 2017. I’ve got the handle marinating in some beeswax mineral oil now, but I gave it a spin first and DAMN. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. They are made by Hioshi Kato, a blacksmith with over 50 years experience. Wenn das Messer umgehend nach Gebrauch gewaschen und getrocknet wird, bildet sich lediglich eine Patina Die Klinge hat eine Länge von 185mm und ist sehr handlich, das Messer selber ist sehr leicht und perfekt ausgewogen. Masakage Yuki 240mm. Masakage Yuki Petty 120 mm $ 205.00. I use a chef's knife to cut pretty much everything except bones, coconuts, and frozen foods. The middle man of the Gyutos (the Japanese equivalent of a Chef's knife) for this range. Masakage Yuki Gyuto 240mm Diesmal ist mal wieder einzelnes Review von einem Messer dran. 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 Nakiri 165mm Master blacksmith Hiroshi Kato s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping ; The Yuki Ko Bunka is a great all-around performer. Other knives pictured also. http://www.japanesenaturalstones.com/itinomonn-stainless-kasumi-210mm-wa-gyuto/, http://www.japanesenaturalstones.com/itinomonn-kasumi-240mm-wa-gyuto/, December 2020 Challenge - Let's make SOUP, Storing Fresh Ravioli in the Fridge - SOS Pasta Experts, A little frenchy, who wanna make gorgeous cookies. 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). I try to order my knives unsharpened or just a small bevel, it just depends on the maker. White 2 core with stainless steel cladding, blade height 47 mm. The striking new collection by the brand Masakage and blacksmith Yoshimi Kato is called Yuki - snow. This is the easiest steel to sharpen and is capable of achieving the most perfect mirror finished edge. This knife is crafted by Hiroshima Kati in takeoff village. These knives require less maintenance as the carbon steel is only on the very edge of the knife. Only the cutting edge is carbon steel (white #2), but I had to share it anyways: It's a beautiful knife: It is just barely starting to form a pretty blue patina on the cutting edge, though wiping it with mineral oil after use has kept it to a minimum. With a carbon steel core and stainless outer layers, this line represents the perfect blend of beauty and performance. Cutting through nuts can be hard on the edge but it's not likely to do more than leave microchips (warrants a sharpening). Masakage Koishi Nakiri Japanese Vegetable knife - Artisan Knives. Shirogami #2, known for keen edge taking, couples with the Yuki’s incredibly thin grind to make the Yuki a purebred performer in the kitchen. Using laminated white #2 steel this knife gives you amazing sharpness while still being stain-resistant. Description Reviews (0) Description The Suien VC sharpened properly on a BBW or Belgian Blue Whetstone, Posted by Bullman in carbon steel, Chef Knives, Kurouchi Finish, patina, Cooking, Culinary, Food, Freehand sharpening, Greek food, Gyuto, healthy food, Italian food, sharpening service, Shiro Kamo, Vegan food, Occasionally you come across a knife that for lack of words is a step above most and I’m fortunate in being able to own them along with professionally freehand sharpening it with a wide variety of stones from the best naturals to the Best synthetics of various makes I acquired over 20 plus yrs in this mom and pop business and have learned what stone works best with which steel from the original bevel to the finished product. Going through herbs with a rocking motion, it's easy to torque the edge or getting it sticking into the board, also leads to accelerated edge wear. It may not display this or other websites correctly. It's clad in stainless which has its benefits, however watching a patina develop or forcing one … ... and then the 210 and the 210 and 240 Masakage Yuki. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. As for eating grapes well that’s different, we still import them from out of state and there quite small, but I decided to try to peel one or two with my Tojiro 210 Yanagiba and a Suien Chinese cleaver. Knife Making-Tanto knife from an Old File - Duration: 15:43. Here is my recent purchase, a Masakage Yuki gyuto. This knife is handmade by Kato san, a blacksmith with over 50yrs experience from Takefu Knife Village. The Kumo range is without a doubt one of our favourites. The 'stainless' is a semistainless alloy, sharpens and behaves much like carbon, just the patina is more grey and does not rust as fast . Why Das Yuki ist mir vom Sehen schon seit Längerem bekannt. Really stupid sharp out of the box, coming from a victorinox and whatever miscellaneous stuff I've used of other people's. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. Feb 10, 2017 #9 rubius. Serier från Masakage som han tillverkar är: Hikari (VG10), Kiri (VG10, kappa med damaskus), Yuki (Shirogami #2, kappa med rostfri nashiji) och Koishi (Aogami Super, kappa med rostfri hamrad kurouchi). I am very happy with its performance. Det ska dock tilläggas att jag är nybörjare på det här med kolstålsknivar, så jag har inte så mycket att jämföra med förutom en Tanaka Nakiri i Aogami 2. Hans Recommended for you. The reactivity of the core steel is not such that is should catch you off guard with rusting issuse if you're attentive. I think for the size if the grapes it turned out quite well. Create a free website or blog at WordPress.com. Finally I’m happy with this true laser that will fly through almost anything I throw at it. Carbon steel Age Verification Required on Delivery: This product is not for sale to people under the age of 18. You won’t find many Chan’s of this quality unless you feel like paying a high price. I’m quite happy with the way my freehand edges performed on such a small delicate fruit. Hand made by Kato san from Aogami super steel and cherry wood handle. My advice is if you cook 3-4 times a week you can use carbon. 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. Item Description This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. Out of stock. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Masakage Yuki 180mm Gyuto White steel Japanes chef knife. I present the now just touched up freehand on Japanese Whetstone’s the Masakage Yuki Bunka and a great bottle of Congac for the celebration. Kati has over 50 years of experience making cutlery. Masakage Yuki. It’s one of the best I’ve used and will be used tonight as I slice a flank steak into very thin slices for fajitas, this steak has been marinating for 2 days now in lime and various Latin seasonings and I expect this Suien VC Chinese Cleaver freehand sharpened on a BBW or Belgian Blue Whetstone which is one of the most underrated stones there is for carbon knives or stainless knives under 61 Rockwell. The Shun 210 Classic, still kicking after all these years. If you don't cook as often or have a lot of knives to rotate through, the semi stainless is a nice touch. Masakage Yuki Nakiri Japanese vegetable knife. Article from artisanknives.co.nz. Btw, your Ikazuchi looks gorgeous with the patina on. The stone leaves no burr as to speak of so lightly stropping with a plain leather strop is up to you. I figured what a great way to test my freehand sharpened edges since I sharpen on various Whetstone’s from Japan, Belgium, Germany and just about every other place around. Masakage is one Japanese small producer of hand made chef’s knives. It’s all about the quality of the stone, the deeper the blue the more hemispheric garnets that are released to make a slightly toothy edge that when used on the right knife will go and go. Either is easy to sharpen. Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. We don't know when or if this item will be back in stock. For a better experience, please enable JavaScript in your browser before proceeding. I bought it new a few months ago from chef knives to go. It is constructed of a Shirogami #2 carbon steel core, clad in an easy to maintain stainless steel. The subtle whiteness of the blade and the light magnolia handle are designed to remind one of a snowy winter landscape. It is constructed of a Shirogami #2 carbon steel core, clad … Cleavers like Nakiri’s are an acquired taste, you either love them or hate them there’s no in-between. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. While reactivity is greatly minimized by the stainless steel cladding, carbon core on this knife will patina during normal use and could rust if neglected. You must log in or register to reply here. Har nu fått min Masakage Yuki 21 cm gyuto (Shirogami #2). Magnolia and red pakka wood handle. Oct 18, 2015 - Designed to represent stormy clouds, master blacksmith Anryu San has created a strong and beautiful range of knives to last a lifetime. I have recently purchased from CKTG and have been using the Masskage Yuki 150mm petty. I decided to have some fun and since in N.C. we grow great wine grapes due to the magnesium left in the farmers soil from hundreds of years of tobacco growing, someone (wish I’d have tried it) figured out our soil is producing now some of the best wine grapes in the world and tours of wineries are now common place in thus great state. The masakage yuki 210mm gyuto is an amazing knife. These fantastic knives are functional pieces of art that fall through ingredients with laser thin edges. Hand made Japanese Vegetable specific knife made from White 2 steel. You are using an out of date browser. Es wurde mir von einem Mitforianer zugeschickt und ich durfte es netterweise 3 Wochen lang intensiv testen. Angeregt durch die Reviews der Wakui KU V2 Messer wurde ich sozusagen auf den Japan Messer Shop der Familie Horie gestoßen und habe dort die Wakui Nashiji Reihe entdeckt. Masakage Yuki demo and review(1/2) - Duration: 10:01. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping Masakage Yuki Bunka 170 mm. It is constructed of a Shirogami #2 carbon steel core, clad in an easy to maintain stainless steel. Nov 17, 2014 - Masakage Yuki gyuto 210mm. IMO there'd be no problem with the Itinomonn Kasumi V2 being your 'daily driver' knife. If you would like to give sharpening service a try just email jmbullman69@yahoo.com or kellybullock71@yahoo.com, Chef Knives, Chinese Cleavers, Cooking, Culinary, Food, Freehand sharpening, Grapes, Greek foid, Italian food, Mail in sharpening, Mothers cooking, Wine, www.bullockbladesandsharpening.com, Yanagiba. The ingredients are Iron and Carbon (up to 2.7%). 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