Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. We have just started stocking these knives and we could not be more pleased with the price/performance quotient they deliver.
The knives are made from VG1 stainless steel which has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including kitchen knives and hair cutting shears.
Nakiri knives are made to cut vegetables. The very flat profile and relatively tall shape result in a blade perfectly suited for push cutters. This knife is, like all nakiris, very thin all around. The inner core is clad in softer stainless steel which aids in protecting the VG1 and also increases the stain resistance of the blade. The cladding is given a very attractive hammered finish.
The knife has a yo-style Western handle made from a single piece of rosewood. It features a stainless bolster which adds to the knife's great looks. We are amazed by the quality and performance of this budget-priced knife. We think you will be too!
Lovely weighted knife for a woman. Good balance. Very sharp. Was looking for a Nikiri that would not break the bank. I took my chances (based on some reviews) and this did not disappoint. Comments that the handle has some slippage; I do find that at all. Would recommend. Shipping and Customer service excellent.
I was looking for a lightweight and thin Nakiri and this is it. It performs better than my knives three times the cost. The handle can be a bit too slim for some. I havenít had the knife long so I canít say how long it will retain its sharpness, however for the price the performance is unmatched.
Surprisingly nice fit and finish for a moderately priced knife. Nice looking blade - arrived very sharp. My first Nakiri. Good alternative to traditional Chefs knife for veggie and salad prep. Highly recommended.
This is an awesome little knife!!! Especially if you do a ton of veg prep. Only complaint i have, is the fit and finish isn't as great as my Miyabi (I don't have many knives that come close to it tbh). I'm also a little skeptical about the steel. I noticed after a night of prep, the edge started to roll a little bit. I never used VG1 before, but my VG10 knives can hold their edge for weeks of constant use, But i can always throw it on the stones if i need to. We'll see how it lasts in the long run, but overall I'm very pleased with this purchase!!!
I wanted a nakiri that performed well, and had some visual appeal. This has it all for a low price that doesn't reflect the quality. The handle is smaller and since I don't have big hands that was something I wanted. It came ready to go out of the box, but i used a strop and couldn't believe how well this cut. No need to hit the stones for a while. i use it a lot for most all veg prep and even some thin slicing of beef for stir fry. I wish they made a full size gyuto now...
I chose this knife because of quality steel for the reasonable price. I have to say that this knife far exceeded my high expectations. It is extremely sharp out of the box. The fit and finish is very good other than the corner at the top end of the dull side being fairly sharp, it is about perfect. The handle is very comfortable and makes a pinch grip feel natural. Visually it is a very beautiful knife. This nakiri makes fast work of onions, tomatoes, potatoes, and many other veggies I have thrown at it in a professional kitchen. This is quickly becoming one of my favorite, if not my favorite knife in my bag. I often choose it over my much more expensive Miyabi's. I recommend this to anyone who wants a quality nakiri for under $100
I have been using this knife about three times a week for the past month, and it has exceeded my expectations. OOB sharpness has rivaled the $150+ knives in my collection. While doing the paper test, the edge is even throughout the length of the blade. Furthermore, the edge is holding up very well. It's just as sharp as it was upon receiving. Looking straight down the blade, it has a profile of a straight razor. The backbone is thick slowly tapering to a very fine edge. The knife glides through veggies like butter and herbs have a good clean cut without the slightest visual of bruising. The balance point is more towards the front of the blade allowing the knifes weight to help in cutting. Also, I found that the traditional way of mincing garlic is not needed. The tip of the knife, if it can be called a tip, is fine enough for achieving a very small dice. The handle is very comfortable both in a pinch grip and fully holding the handle itself. The spine is smoothed enough to get rid of the 90 degree edge. The only thing that I have found is the tang and handle are not sanded flush to one another. However, this is minor and nitpicky.