270mm Masakage Yuki Shirogami Wa Sujihiki

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: ~ 161grams

Blade Length: 270mm

Overall Length: ~425mm

Thickness at Heel: ~3.9mm

Blade Height: ~40.1mm

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.