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