Masakage Yuki Gyuto Knife - 210mm

Masakage Yuki knives are the least expensive route to stanless-clad shirogami blades; the gold standard in knifemaking. 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.

Shirogami #2 carbon steel clad with stainless steel, hand forged by Yoshimi Kato
Rockwell Hardness 62:63
Oval handle of Magnolia wood and red pakka wood.

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.