Btw, your Ikazuchi looks gorgeous with the patina on. See more ideas about kitchen knives, japanese knife, knife. Masakage Yuki Petty 120 mm $ 205.00. 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. 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. Hans Recommended for you. 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. 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. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. White steel is the purest of the Carbon steels. 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. Har nu fått min Masakage Yuki 21 cm gyuto (Shirogami #2). This knife is crafted by Hiroshima Kati in takeoff village. This knife is gorgeous and lives up to the hype. It may not display this or other websites correctly. 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. Some knives, like the Fujiwara Denka or Masakage Yuki and Koishi lines have a carbon steel core with stainless steel cladding. 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. 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. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. It is constructed of a Shirogami #2 carbon steel core, clad in an easy to maintain stainless steel. Hand made Japanese Vegetable specific knife made from White 2 steel. If you don't cook as often or have a lot of knives to rotate through, the semi stainless is a nice touch. The Kumo range is without a doubt one of our favourites. Description Reviews (0) Description 10:01. IMO there'd be no problem with the Itinomonn Kasumi V2 being your 'daily driver' knife. I’m quite happy with the way my freehand edges performed on such a small delicate fruit. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. SKU: AK010-1 Categories: Knives, Masakage Knives Tags: Masakage, white 2 steel, Yuki. 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. Finally I’m happy with this true laser that will fly through almost anything I throw at it. Item Description This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. Jedoch erfährt das Messer hierzulande doch sehr wenig Aufmerksamkeit. I bought it new a few months ago from chef knives to go. 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 Cleavers like Nakiri’s are an acquired taste, you either love them or hate them there’s no in-between. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. You won’t find many Chan’s of this quality unless you feel like paying a high price. Currently unavailable. 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 Either way our freehand sharpening service should make cutting a fun, productive and not a chore. 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. 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. You are using an out of date browser. Cutting through nuts can be hard on the edge but it's not likely to do more than leave microchips (warrants a sharpening). Das Yuki ist mir vom Sehen schon seit Längerem bekannt. I use a chef's knife to cut pretty much everything except bones, coconuts, and frozen foods. Masakage Yuki. The Yanagiba was finished on a Gesshin 6k and tge Suien VC Chinese Cleaver on a BBW or Belgian Blue Whetstone. Either is easy to sharpen. 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. Knife Making-Tanto knife from an Old File - Duration: 15:43. 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. JavaScript is disabled. Hand made by Kato san from Aogami super steel and cherry wood handle. 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. These fantastic knives are functional pieces of art that fall through ingredients with laser thin edges. I have recently purchased from CKTG and have been using the Masskage Yuki 150mm petty. The stone leaves no burr as to speak of so lightly stropping with a plain leather strop is up to you. Create a free website or blog at WordPress.com. This knife is handmade by Kato san, a blacksmith with over 50yrs experience from Takefu Knife Village. It's clad in stainless which has its benefits, however watching a patina develop or forcing one … White 2 core with stainless steel cladding, blade height 47 mm. Dec 2, 2016 - Explore Joe's board "Kitchen Knives" on Pinterest. The reactivity of the core steel is not such that is should catch you off guard with rusting issuse if you're attentive. Just going to be a great night. 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. While reactivity is greatly minimized by the stainless steel cladding, carbon core on this knife will patina during normal use and could rust if neglected. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. The handmade blade is a work of art and it looks like snow. ... and then the 210 and the 210 and 240 Masakage Yuki. Masakage Yuki 240mm. They are made by Hioshi Kato, a blacksmith with over 50 years experience. Masakage Koishi Nakiri Japanese Vegetable knife - Artisan Knives. This is the easiest steel to sharpen and is capable of achieving the most perfect mirror finished edge. Nov 17, 2014 - Masakage Yuki gyuto 210mm. Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. I try to order my knives unsharpened or just a small bevel, it just depends on the maker. For a better experience, please enable JavaScript in your browser before proceeding. Super light in the hand with a razer sharp edge makes it a joy to work with. The subtle whiteness of the blade and the light magnolia handle are designed to remind one of a snowy winter landscape. My advice is if you cook 3-4 times a week you can use carbon. Using laminated white #2 steel this knife gives you amazing sharpness while still being stain-resistant. Other knives pictured also. Carbon steel Age Verification Required on Delivery: This product is not for sale to people under the age of 18. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. The 'stainless' is a semistainless alloy, sharpens and behaves much like carbon, just the patina is more grey and does not rust as fast . 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. Translates to exceptional edge retention crafted from Shirogami ( white ) carbon steel clad stainless. Lines have a lot of knives to rotate through, the semi stainless is a community food! On the maker only on the maker Verification Required on Delivery: this is... 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