240mm Masakage Yuki Wa Gyuto

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.

These knives have been named Yuki (snow) as the nashiji finish looks like snow and paired with the white and red handle gives an overall wintery look.

 carbon steel clad with stainless steel
Rockwell Hardness 62:63
Oval handle of Magnolia wood and red pakka wood.

Location: Echizen, Japan

Line: Koishi

Construction: San mai

Edge Steel: Hand-forged Shirogami #2 (HRC ~62)

Cladding: Stainless Steel

Finish: Nishiji

Edge Grind: 50/50 (Double Bevel)

Handle: Oval handle of Magnolia wood and red pakka wood

Weight: ~ grams

Blade Length: 240mm

Overall Length: ~mm

Thickness at Heel: ~3mm

Blade Height: ~mm

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.