http://www.japanesenaturalstones.com/itinomonn-stainless-kasumi-210mm-wa-gyuto/, http://www.japanesenaturalstones.com/itinomonn-kasumi-240mm-wa-gyuto/, December 2020 Challenge - Let's make SOUP, Storing Fresh Ravioli in the Fridge - SOS Pasta Experts, A little frenchy, who wanna make gorgeous cookies. I decided to have some fun and since in N.C. we grow great wine grapes due to the magnesium left in the farmers soil from hundreds of years of tobacco growing, someone (wish I’d have tried it) figured out our soil is producing now some of the best wine grapes in the world and tours of wineries are now common place in thus great state. MASAKAGE YUKI 300mm sujihiki. Only the cutting edge is carbon steel (white #2), but I had to share it anyways: It's a beautiful knife: It is just barely starting to form a pretty blue patina on the cutting edge, though wiping it with mineral oil after use has kept it to a minimum. Shirogami #2, known for keen edge taking, couples with the Yuki’s incredibly thin grind to make the Yuki a purebred performer in the kitchen. The stone leaves no burr as to speak of so lightly stropping with a plain leather strop is up to you. Serier från Masakage som han tillverkar är: Hikari (VG10), Kiri (VG10, kappa med damaskus), Yuki (Shirogami #2, kappa med rostfri nashiji) och Koishi (Aogami Super, kappa med rostfri hamrad kurouchi). Great video on a great knife actually 2 knives freehand sharpened by http://www.bullockbladesandsharpening.com where your blades are treated with honor and respect. Hand made Japanese Vegetable specific knife made from White 2 steel. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping This knife is gorgeous and lives up to the hype. I own the master of all Cleavers or thin Asain Slicers (Chans) the Sugumoto #7, as far as I can tell the closest I’ve come to holding one similar is the Suien VC from Japanese Knife Imports. Some knives, like the Fujiwara Denka or Masakage Yuki and Koishi lines have a carbon steel core with stainless steel cladding. can it get any better, Chinese Cleaver the Suien VC Carbon steel with Patina, A little more thinning on the Shiro Kamo and it’s so sweet, Just having fun with a Yanagiba and Chinese cleaver, Watch “Sugimoto #7 Chinese Cleaver and Kajiwara 240” on YouTube, http://www.bullockbladesandsharpening.com. With a carbon steel core and stainless outer layers, this line represents the perfect blend of beauty and performance. Nov 17, 2014 - Masakage Yuki gyuto 210mm. You won’t find many Chan’s of this quality unless you feel like paying a high price. Masakage Koishi Nakiri Japanese Vegetable knife - Artisan Knives. Har nu fått min Masakage Yuki 21 cm gyuto (Shirogami #2). White 2 core with stainless steel cladding, blade height 47 mm. This knife is crafted by Hiroshima Kati in takeoff village. Either is easy to sharpen. I have recently purchased from CKTG and have been using the Masskage Yuki 150mm petty. 14 10 Joined Feb 9, 2017. And if the price difference between the V2 and StainLess (semi-stainless) is a concern, go with the V2, Hope you get a response soon! I am very happy with its performance. Masakage Yuki Nakiri 165mm Master blacksmith Hiroshi Kato s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. Other knives pictured also. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. It’s all about the quality of the stone, the deeper the blue the more hemispheric garnets that are released to make a slightly toothy edge that when used on the right knife will go and go. Nakiri is a vegetable specific knife .. After taking them in my hands and looking closer the Koichi doesn't have a super thin tip and the balance point is about 3/4" in front of my pinch grip so it's not supper nimble but I really liked the feeling. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. If you would like to give sharpening service a try just email jmbullman69@yahoo.com or kellybullock71@yahoo.com, Chef Knives, Chinese Cleavers, Cooking, Culinary, Food, Freehand sharpening, Grapes, Greek foid, Italian food, Mail in sharpening, Mothers cooking, Wine, www.bullockbladesandsharpening.com, Yanagiba. I present the now just touched up freehand on Japanese Whetstone’s the Masakage Yuki Bunka and a great bottle of Congac for the celebration. Jedoch erfährt das Messer hierzulande doch sehr wenig Aufmerksamkeit. Masakage is one Japanese small producer of hand made chef’s knives. The subtle whiteness of the blade and the light magnolia handle are designed to remind one of a snowy winter landscape. I use a chef's knife to cut pretty much everything except bones, coconuts, and frozen foods. Just going to be a great night. Why This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. Rode that until just recently, probably much longer than I should have, until it's just not cutting the way it used to. I figured what a great way to test my freehand sharpened edges since I sharpen on various Whetstone’s from Japan, Belgium, Germany and just about every other place around. Hand made by Kato san from Aogami super steel and cherry wood handle. Going through herbs with a rocking motion, it's easy to torque the edge or getting it sticking into the board, also leads to accelerated edge wear. Masakage Yuki Nakiri Japanese vegetable knife. I try to order my knives unsharpened or just a small bevel, it just depends on the maker. ... and then the 210 and the 210 and 240 Masakage Yuki. As for eating grapes well that’s different, we still import them from out of state and there quite small, but I decided to try to peel one or two with my Tojiro 210 Yanagiba and a Suien Chinese cleaver. White steel is the purest of the Carbon steels. The middle man of the Gyutos (the Japanese equivalent of a Chef's knife) for this range. It's clad in stainless which has its benefits, however watching a patina develop or forcing one … Super light in the hand with a razer sharp edge makes it a joy to work with. Masakage Yuki demo and review(1/2) - Duration: 10:01. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. One of my friends who’s quite the accomplished sharpener himself did a large grape and peeled the skin off it using a large Yanagiba. Cooking for a block party tonight and celebrating a dear close friend getting out of the hospital so tonight’s a night of food, thanks, celebration, (possibly stumbling) later on. Knife Making-Tanto knife from an Old File - Duration: 15:43. This knife is handmade by Kato san, a blacksmith with over 50yrs experience from Takefu Knife Village. I’ve got the handle marinating in some beeswax mineral oil now, but I gave it a spin first and DAMN. Out of stock. The Yanagiba was finished on a Gesshin 6k and tge Suien VC Chinese Cleaver on a BBW or Belgian Blue Whetstone. 10:01. I bought it new a few months ago from chef knives to go. Hans Recommended for you. Aug 29, 2017 - Masakage Koishi Nakiri. Masakage Yuki 240mm. Feb 10, 2017 #9 rubius. The knife wears a characterful nashiji (pear skin) finish and is constructed of a Shirogami #2 carbon steel core wrapped in low maintenance stainless steel. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping ; The Yuki Ko Bunka is a great all-around performer. I’m quite happy with the way my freehand edges performed on such a small delicate fruit. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. The handmade blade is a work of art and it looks like snow. The striking new collection by the brand Masakage and blacksmith Yoshimi Kato is called Yuki - snow. This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. IMO there'd be no problem with the Itinomonn Kasumi V2 being your 'daily driver' knife. I think for the size if the grapes it turned out quite well. Cleavers like Nakiri’s are an acquired taste, you either love them or hate them there’s no in-between. The Suien VC sharpened properly on a BBW or Belgian Blue Whetstone, Posted by Bullman in carbon steel, Chef Knives, Kurouchi Finish, patina, Cooking, Culinary, Food, Freehand sharpening, Greek food, Gyuto, healthy food, Italian food, sharpening service, Shiro Kamo, Vegan food, Occasionally you come across a knife that for lack of words is a step above most and I’m fortunate in being able to own them along with professionally freehand sharpening it with a wide variety of stones from the best naturals to the Best synthetics of various makes I acquired over 20 plus yrs in this mom and pop business and have learned what stone works best with which steel from the original bevel to the finished product. Carbon steel Age Verification Required on Delivery: This product is not for sale to people under the age of 18. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Cutting through nuts can be hard on the edge but it's not likely to do more than leave microchips (warrants a sharpening). Here is my recent purchase, a Masakage Yuki gyuto. SKU: AK010-1 Categories: Knives, Masakage Knives Tags: Masakage, white 2 steel, Yuki. Using laminated white #2 steel this knife gives you amazing sharpness while still being stain-resistant. See more ideas about kitchen knives, japanese knife, knife. The Shun 210 Classic, still kicking after all these years. Dec 2, 2016 - Explore Joe's board "Kitchen Knives" on Pinterest. Btw, your Ikazuchi looks gorgeous with the patina on. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Posted by Bullman in American Made, carbon steel, Chef Knives, Freehand sharpening, patina, American made chef knife, Cooking, Culinary, Fajitas, Italian food, Mexican food, mom's cooking, Vegan, Vegetarian cooking, Posted by Bullman in carbon steel, Chef Knives, Damascus Chef Knives, Freehand sharpening, patina, Thin Cleavers for slicing or chopping, Cooking, Culinary, Culinary Arts, Freehand sharpening, Sharpening, Vegan, Vegetarian, Sugimoto #7 Chinese Cleaver and Kajiwara 240: https://youtu.be/jOFrK2AQuRU, Posted by Bullman in carbon steel, Chef Knives, Damascus Chef Knives, patina, Thin Cleavers for slicing or chopping, Celebration, Congac, Cooking, Food, Freehand sharpening, Hennessy. We don't know when or if this item will be back in stock. Chefknivestogo 38,269 views. Your knives if mailed in for our sharpening service are treated with honor and upmost respect so we hopefully can return a knife back to you that will blow your mind with its sharpness and hopefully increase your production if your a pro chef, or make cutting fun if you are a  home chef. Jag har inte hunnit använda den så mycket än, men är hittils extremt nöjd. If you get one and want to try to sharpen with a BBW, just remember to start with a thick slurry and work down to a bare stone with water. Masakage Yuki Petty 120 mm $ 205.00. Es wurde mir von einem Mitforianer zugeschickt und ich durfte es netterweise 3 Wochen lang intensiv testen. Posted by Bullman in carbon steel, Chef Knives, patina, Thin Cleavers for slicing or chopping, BBW, bistro, Chinese food, Cleavers, Cooking, Culinary, Fajitas, Food, Freehand sharpening, mom's cooking, Suien VC, Vegan cooking, Vegetarian cooking. Neglected carbon steel has a tendency to rust. If you don't cook as often or have a lot of knives to rotate through, the semi stainless is a nice touch. My advice is if you cook 3-4 times a week you can use carbon. This is the easiest steel to sharpen and is capable of achieving the most perfect mirror finished edge. This steel has the ability of being forged to incredible hardness which translates to exceptional edge retention. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. For a better experience, please enable JavaScript in your browser before proceeding. It may not display this or other websites correctly. 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. The Kumo range is without a doubt one of our favourites. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. Kati has over 50 years of experience making cutlery. These fantastic knives are functional pieces of art that fall through ingredients with laser thin edges. The masakage yuki 210mm gyuto is an amazing knife. Wenn das Messer umgehend nach Gebrauch gewaschen und getrocknet wird, bildet sich lediglich eine Patina Die Klinge hat eine Länge von 185mm und ist sehr handlich, das Messer selber ist sehr leicht und perfekt ausgewogen. Det ska dock tilläggas att jag är nybörjare på det här med kolstålsknivar, så jag har inte så mycket att jämföra med förutom en Tanaka Nakiri i Aogami 2. Breakfast, Lunch, Dinner, Supper -- what are you cooking? JavaScript is disabled. Masakage Yuki. You get all then benefits of a high carbon blade like great edge retention, easy sharpening and silky smooth cuts, with only minor maintenance issues (possible rusting). The ingredients are Iron and Carbon (up to 2.7%). Masakage Yuki Gyuto 240mm Diesmal ist mal wieder einzelnes Review von einem Messer dran. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping Currently unavailable. They are made by Hioshi Kato, a blacksmith with over 50 years experience. It is constructed of a Shirogami #2 carbon steel core, clad … Item Description This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. You must log in or register to reply here. It’s one of the best I’ve used and will be used tonight as I slice a flank steak into very thin slices for fajitas, this steak has been marinating for 2 days now in lime and various Latin seasonings and I expect this Suien VC Chinese Cleaver freehand sharpened on a BBW or Belgian Blue Whetstone which is one of the most underrated stones there is for carbon knives or stainless knives under 61 Rockwell. level 2 Posted by Bullman in Chef Knives, Damascus Chef Knives, patina, Best knives, bistro food, Culinary, Culinary school, Food, Greek food, Hamburgers, Italian food, potatoes, sharp knives, Sugimoto #7 Chinese Cleaver and Kajiwara 240: http://youtu.be/jOFrK2AQuRU. I love white # 2 steel. Really stupid sharp out of the box, coming from a victorinox and whatever miscellaneous stuff I've used of other people's. Angeregt durch die Reviews der Wakui KU V2 Messer wurde ich sozusagen auf den Japan Messer Shop der Familie Horie gestoßen und habe dort die Wakui Nashiji Reihe entdeckt. 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