masakage knives reddit

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

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