Shimo means frost in Japanese, and every knife in this line earns that name - the reactive soft iron Damascus cladding develops a frost-like hammered surface that shifts in the light and builds a deep, complex patina through regular use. Yu Kurosaki forges these for Masakage in Echizen, working a core of White #2 (Shirogami #2) carbon steel into san mai construction with soft iron cladding. The result is one of the most visually striking nakiri knives CKTG carries, and one of the finest performers - White #2 in Kurosaki hands takes a razor-keen edge and holds it through serious prep sessions.
The nakiri format is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting through produce. At 165mm blade length and 50mm height this is a well-proportioned nakiri with good board coverage and knuckle clearance. The grind is characteristic Kurosaki: exceptionally thin behind the edge with a convex geometry that releases food cleanly. Reviewers consistently describe an out-of-the-box edge that sounds like a razor when drawn across paper - an ultra-thin blade with a character unlike anything they had used before. Walnut octagonal handle with pakka wood ferrule.
What Customers Are Saying: Thirteen reviews and the themes repeat consistently across home cooks and professionals alike. Jarred Bren calls it the most pleasing knife he has ever owned - the sound of the ultra-thin blade coming out of the box gave him chills before he even cut with it. He is honest about chipping the edge early on after mishandling - and equally honest that Mark Richmond personally made it right with a discount, calling Mark a true and honest businessman who values people who share a passion for knives. Chip describes it as the first knife that sings like an old single-edge razor when drawn across food. Chris found the reactive steel more manageable than expected - a patina developed naturally from cooked chicken and the maintenance was easier than anticipated. Multiple reviewers note the steel is reactive and demands proper drying after every use, but consistently say the edge quality and performance are worth the attention.
Care Instructions: White #2 is a reactive carbon steel - the edge and the soft iron cladding will both patina naturally. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only. Apply camellia oil for long-term storage. Do not chop bones. White #2 sharpens readily and rewards quality water stones.
The nakiri format is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting through produce. At 165mm blade length and 50mm height this is a well-proportioned nakiri with good board coverage and knuckle clearance. The grind is characteristic Kurosaki: exceptionally thin behind the edge with a convex geometry that releases food cleanly. Reviewers consistently describe an out-of-the-box edge that sounds like a razor when drawn across paper - an ultra-thin blade with a character unlike anything they had used before. Walnut octagonal handle with pakka wood ferrule.
What Customers Are Saying: Thirteen reviews and the themes repeat consistently across home cooks and professionals alike. Jarred Bren calls it the most pleasing knife he has ever owned - the sound of the ultra-thin blade coming out of the box gave him chills before he even cut with it. He is honest about chipping the edge early on after mishandling - and equally honest that Mark Richmond personally made it right with a discount, calling Mark a true and honest businessman who values people who share a passion for knives. Chip describes it as the first knife that sings like an old single-edge razor when drawn across food. Chris found the reactive steel more manageable than expected - a patina developed naturally from cooked chicken and the maintenance was easier than anticipated. Multiple reviewers note the steel is reactive and demands proper drying after every use, but consistently say the edge quality and performance are worth the attention.
Care Instructions: White #2 is a reactive carbon steel - the edge and the soft iron cladding will both patina naturally. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only. Apply camellia oil for long-term storage. Do not chop bones. White #2 sharpens readily and rewards quality water stones.
- Blacksmith: Yu Kurosaki for Masakage
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Soft Iron Damascus
- Finish: Kurouchi (Frost Pattern)
- Edge Grind: Even Convex Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Pakka Wood
- Blade Length: 165mm
- Blade Height: 50mm
Reviews
13 review(s) WRITE A REVIEW (Reviews are subject to approval)
Amazing knife love it have used it everyday since u got it Impressive Excellent and beautiful A truly amazing Nakiri from a grea supplier!!Posted By: Jarred Bren - verified customer
16 people found this review helpful
I think this is he most pleasing knife to own, I pulled I out of the box and he sound of the ultra thin blade literally can give someone chills, it sounds like it is... a razor thin, razor sharp knife. I have to tell anyone who considers his knife, white Damascus is very brittle and thus be careful with this particular knife because I will chip easily if mishandled. I found out the hard way as I chipped the blade soon after purchasing this knife, and I am careful with knives because I've owned Blue steel knives before this. Luckily, Mark Richmond is a true and honest business man who is more appreciative of knives and people who also share passion for knives than he is about making profit. Mark hooked me up with a discount because he understands that aspect of business and holding on to loyal customers. Thanks again Mark!!! great and amazing knives from a great business man!!!
16 people found this review helpful
I think this is he most pleasing knife to own, I pulled I out of the box and he sound of the ultra thin blade literally can give someone chills, it sounds like it is... a razor thin, razor sharp knife. I have to tell anyone who considers his knife, white Damascus is very brittle and thus be careful with this particular knife because I will chip easily if mishandled. I found out the hard way as I chipped the blade soon after purchasing this knife, and I am careful with knives because I've owned Blue steel knives before this. Luckily, Mark Richmond is a true and honest business man who is more appreciative of knives and people who also share passion for knives than he is about making profit. Mark hooked me up with a discount because he understands that aspect of business and holding on to loyal customers. Thanks again Mark!!! great and amazing knives from a great business man!!!
Amazing knifePosted By: Chip - verified customer
18 people found this review helpful
I am new to Japanese knives. Therefore I cannot compare to other ones. I cook at home.The knife has very attractive finish, very thin behind the edge. It is the first knife I saw that "sings" like my old single edge razor. Everything you slice feels like butter. As far as patina, I am still waiting on it. I also bought a masakage yuki that developed the patina first time I sliced a steak (and it looks amazing), but this one is resistant. I even brushed it with a lemon today and still nothing... Not that it does not look beautiful the way it is, but you know... Have not used it long enough to discuss edge holding, but do you really care??? I have not sharpened it yet but I used the 15$ finishing service and was happy with the result. Between the three knives I ordered, I do not have much hair left on my forearms from playing with them...This is an amazing (but somewhat expensive) piece of art that makes me smile every time I chop a vegetable. In fact, it can be an incentive to eat more veggies since every day I seem to make excuses to chop some... In case you did not know that may make you live longer... Money well spent.Also, very happy doing business with such an amazing owner, company, family... Impeccable service.
18 people found this review helpful
I am new to Japanese knives. Therefore I cannot compare to other ones. I cook at home.The knife has very attractive finish, very thin behind the edge. It is the first knife I saw that "sings" like my old single edge razor. Everything you slice feels like butter. As far as patina, I am still waiting on it. I also bought a masakage yuki that developed the patina first time I sliced a steak (and it looks amazing), but this one is resistant. I even brushed it with a lemon today and still nothing... Not that it does not look beautiful the way it is, but you know... Have not used it long enough to discuss edge holding, but do you really care??? I have not sharpened it yet but I used the 15$ finishing service and was happy with the result. Between the three knives I ordered, I do not have much hair left on my forearms from playing with them...This is an amazing (but somewhat expensive) piece of art that makes me smile every time I chop a vegetable. In fact, it can be an incentive to eat more veggies since every day I seem to make excuses to chop some... In case you did not know that may make you live longer... Money well spent.Also, very happy doing business with such an amazing owner, company, family... Impeccable service.
Masakage Shimo NakiriPosted By: Jonathan - verified customer
18 people found this review helpful
The knife is very sharp out of the box, horizontal slices into onions has very low resistance. The frost pattern is pretty nice looking, although this is where it lost a star rating because one side had black dots and other random dark discoloration points clearly not meant to be there. I hope these cosmetic imperfections will be removed by a rust eraser I have on order. The blade patinas with a yellow/light brown color very readily even after wiping the blade (wet and dry towel) after every single slice into an onion. Probably not the first choice for line work, but a nice choice for personal appreciation slower paced work at home where you might take extra care of your knives and smile every time you look at the blade.
18 people found this review helpful
The knife is very sharp out of the box, horizontal slices into onions has very low resistance. The frost pattern is pretty nice looking, although this is where it lost a star rating because one side had black dots and other random dark discoloration points clearly not meant to be there. I hope these cosmetic imperfections will be removed by a rust eraser I have on order. The blade patinas with a yellow/light brown color very readily even after wiping the blade (wet and dry towel) after every single slice into an onion. Probably not the first choice for line work, but a nice choice for personal appreciation slower paced work at home where you might take extra care of your knives and smile every time you look at the blade.
Shimo nakiriPosted By: Guy-Am-I
35 people found this review helpful
Not necessarily a go to of mine, but I do like the knife. Thicker in the spine than my Yuki nakiri, but will patina like crazy, just as a Yuki does. Great knife overall if you're some who enjoys nakiri food bulk veg prep. Comes very sharp oob.
35 people found this review helpful
Not necessarily a go to of mine, but I do like the knife. Thicker in the spine than my Yuki nakiri, but will patina like crazy, just as a Yuki does. Great knife overall if you're some who enjoys nakiri food bulk veg prep. Comes very sharp oob.
An awesome knife!Posted By: Ben S - verified customer
19 people found this review helpful
I chose this nakiri, to match my banno bunka from this line. Like my bunka, it doesn't disappoint. The damascus is beautiful, and it shaves hair out of the box. The blade is quite thin, and light. It's balanced just above a pinch grip.The tip is nicely rounded, allowing you to rock chop. If you're looking for a great nakiri at a great price, get this.
19 people found this review helpful
I chose this nakiri, to match my banno bunka from this line. Like my bunka, it doesn't disappoint. The damascus is beautiful, and it shaves hair out of the box. The blade is quite thin, and light. It's balanced just above a pinch grip.The tip is nicely rounded, allowing you to rock chop. If you're looking for a great nakiri at a great price, get this.
Product ReviewPosted By: Tony - verified customer
15 people found this review helpful
Bought this knife based on the recommendations in the forum. As usual, the knife was delivered very promptly - Thanks Mark!! OOTB sharpness was good, though not fantastic - certainly sharp enough to use effectively and efficiently. Three weeks later and the edge is still there, mostly. Very impressive. F&F is great and the aesthetics are better than the picture shows. Highly recommended!!!
15 people found this review helpful
Bought this knife based on the recommendations in the forum. As usual, the knife was delivered very promptly - Thanks Mark!! OOTB sharpness was good, though not fantastic - certainly sharp enough to use effectively and efficiently. Three weeks later and the edge is still there, mostly. Very impressive. F&F is great and the aesthetics are better than the picture shows. Highly recommended!!!
Product ReviewPosted By: Joe - verified customer
17 people found this review helpful
There was no surprise with this knife. It is very sharp, well-finished, ergonomically and aesthetically pleasing, and very light weight. The finish releases food, including potatoes, very well. This is now my go-to knife and hard to imagine a better one.Lastly, I selected this nakiri among all others for the depth of the blade (59mm), and the curve of the blade nearest the handle. The depth and the thinness of the front edge make this a good tool for picking up chopped food to move from cutting board to skillet or pot.
17 people found this review helpful
There was no surprise with this knife. It is very sharp, well-finished, ergonomically and aesthetically pleasing, and very light weight. The finish releases food, including potatoes, very well. This is now my go-to knife and hard to imagine a better one.Lastly, I selected this nakiri among all others for the depth of the blade (59mm), and the curve of the blade nearest the handle. The depth and the thinness of the front edge make this a good tool for picking up chopped food to move from cutting board to skillet or pot.
Product ReviewPosted By: Roy - verified customer
17 people found this review helpful
Very beautiful patterning, extremely thin behind edge hence effortless cutting. Achieves razor edge, but does not hold it as long as blue steels. However, I use full shinogi depth as bevel on l/h side (a sort of flat back)and about 30 degree microbevel on open side. Edge lasts 4 or 5 times longer. Readily restored to razor sharpness with a couple of light strokes from a polished steel. I now do this on all kitchen knives.
17 people found this review helpful
Very beautiful patterning, extremely thin behind edge hence effortless cutting. Achieves razor edge, but does not hold it as long as blue steels. However, I use full shinogi depth as bevel on l/h side (a sort of flat back)and about 30 degree microbevel on open side. Edge lasts 4 or 5 times longer. Readily restored to razor sharpness with a couple of light strokes from a polished steel. I now do this on all kitchen knives.
Product ReviewPosted By: Teo - verified customer
16 people found this review helpful
Just reporting back on my Nakiri after almost a year using it. By far the best Nakiri I have ever owned. It is a true laser in every aspect of what that word truly means. It drops through every ingredient with ease. There is absolutely no wedging on any ingredient no matter how dense. That is what I call a true laser. In my humble opinion, it is slightly better than the takeda knives in terms of food penetration; And this coming from a true takeda fan with 2 of his knives in my arsenal. Anyone eyeing the masakage line should get their feet wet with the shimo line. I guarantee, you would not be disappointed.
16 people found this review helpful
Just reporting back on my Nakiri after almost a year using it. By far the best Nakiri I have ever owned. It is a true laser in every aspect of what that word truly means. It drops through every ingredient with ease. There is absolutely no wedging on any ingredient no matter how dense. That is what I call a true laser. In my humble opinion, it is slightly better than the takeda knives in terms of food penetration; And this coming from a true takeda fan with 2 of his knives in my arsenal. Anyone eyeing the masakage line should get their feet wet with the shimo line. I guarantee, you would not be disappointed.
Product ReviewPosted By: teo - verified customer
17 people found this review helpful
I received my nakiri today and i have to say that I am very impressed with it. It was very sharp out of the box and glided through all my ingredients with very little effort. It is paper thin behind the edge, light as a feather with the best finish sharpening job I have seen so far. I would say that in terms of sharpness and how light it feels, it is on the same realm with takeda; I own a takeda gyuto 240. With the design and the feel and the steel used(W2), even though my favorite is Aogami super, I would consider this a masterpiece of a blade worth every penny.
17 people found this review helpful
I received my nakiri today and i have to say that I am very impressed with it. It was very sharp out of the box and glided through all my ingredients with very little effort. It is paper thin behind the edge, light as a feather with the best finish sharpening job I have seen so far. I would say that in terms of sharpness and how light it feels, it is on the same realm with takeda; I own a takeda gyuto 240. With the design and the feel and the steel used(W2), even though my favorite is Aogami super, I would consider this a masterpiece of a blade worth every penny.
