Press J to jump to the feed. I have used santokus before, but only western made ones. Kiri is the Japanese word for mist or fog. New comments cannot be posted and votes cannot be cast. 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 own a 240mm Gyuto and Nakiri from the Masakage Yuki line. I'd recommend the Yuki line to anyone whos looking for a stainless carbon wrap knife. White steel is very reactive. This multi-purpose kitchen knife is great for dicing, slicing or mincing. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Masakage Koishi knives. So I know I want a 240mm gyuto, and I think with the Knifewear sale it seems as good a time as any. Yes No. The Gyuto is the better slicer, the better dicer and equal to the Santoku at push cutting. Masakage is one Japanese small producer of hand made chef’s knives. I like lightweight. A selection of the most popular carbon steel blade from Masakage. Press J to jump to the feed. I know it is very played out on this and every other site but I would honestly just look at the tojiro. I love my Yuki Sujihiki for what its worth. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. Super sharp out of the box and they take an edge really easily. This technology encrypts your personal and order information and offers you a secure online experience. 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. 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. 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. I really like it. White #2 is easy to sharpen and has reasonable edge retention so would be ideal as a first step. A gyuto will give you everything you want out of a santoku and more. Masakage Yuki Collection Handmade by Kato san Knife Care. I've not had an issue with slicing or dicing anything else. And since the core steel (in particular those with little more alloys) patina less than the cladding, there is a real effect on maintenance. This name is an exclusive offering of Chefknivestogo and several makers in the area are making knives for us with this brand. And always Gyuto. 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. Denver, Colorado. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. A place for all things chef knives. The only reason I'm giving a four and not a five is I feel it could have been sharper out of the box. This small company deals directly with many of the blacksmiths in Takefu Village. Most Gyuto even have enough belly for a little rocking. Knives specifically designed for the professional sushi chef. By using our Services or clicking I agree, you agree to our use of cookies. Was this rating helpful to you? They are on my list. 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. Masakage Koishi. New comments cannot be posted and votes cannot be cast. I have first hand experience with Masakage Koishi. Masakage addiction. I just received the Masakage Koishi Gyuto 210mm as a gift, my current kitchen knife is from a Cuisinart set (pictured above). They come with an oval handle of magnolia wood and red pakka wood. I'm mostly a cook though, not a prep cook, I'm only prepping veg/fruit/proteins half of the time. The Yuki's choil and spine are lightly rounded, the cladding is nice, the kanji are crisp, and the handle installation is nice. 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