130mm Masakage Yuki Shirogami Wa Ko-Bunka
130mm Masakage Yuki Shirogami Wa Ko-Bunka
Masakage Yuki knives are handmade with carbon steel clad with stainless steel. 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 Koishi knives are hand-forged by renowned blacksmith Yoshimi Kato.
Kato-san visited District Cutlery in 2018 and performed a forging demonstration for our customers.
Location: Echizen, Japan
Line:Yuki
Construction: San mai
Edge Steel: Hand-forged Shirogami #2 (HRC ~62)
Cladding: Stainless Steel
Finish: Nishiji
Edge Grind: 50/50 (Double Bevel)
Handle: Oval magnolia with red pakka ferrule
Weight: ~ 68g
Blade Length: 130mm
Overall Length: ~260mm
Thickness at Heel: ~2.6mm
Blade Height: ~34mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.