The Masakage Yuki line of kitchen knives are made by renowned bladesmith Yoshimi Kato. He is the son of Hiroshi Kato, who helped found the Takefu Knife Village Cooperative. This is one of the most famous blade making groups in Japan.
The Yuki line is constructed from White #2 carbon steel. This is one of the most popular steels in the knife world, admired for its ability to take a very fine edge while being quite easy to sharpen. This inner core is clad with a softer stainless steel to add strength and durability to the blade. It also reduces the need for constant maintenance, although you will still need to care for the exposed edge to prevent corrosion. The outer core, which is also called the jigane, is given a very attractive nashiji, or pear skin, finish.
This is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package. The combination of the nashiji blade finish and that unique magnolia and red pakka wood handle add up to a knife with extremely good looks and capabilities.
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 4.5 ounces
Blade Length: 180 mm
Overall Length: 312 mm
Thickness at Heel: 2.5 mm
Blade Height: 43 mm
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