The Yuki line of knives from Masakage have a look that sets them apart from many other Japanese knives. It's the combination of the nashiji blade finish and that unique magnolia and red pakka wood handle. But the looks are secondary to the performance of these blades, made by renowned blacksmith Yoshimi Kato. Kato-san is the son of famed blade maker Hiroshi Kato, who helped found the Takefu Knife Village cooperative, one of the most famous blade making areas in Japan.
The Yuki line is constructed using Hitachi White Paper #2 steel. This popular alloy is well regarded for its ability to take a very fine edge. The core steel is then clad with a softer stainless steel to protect and strengthen the blade. It is then given a great looking pear skin, AKA nashiji, finish.
The Yuki Ko Bunka
is a great all-around performer. It's like a cross between a tall petty, a short nakiri
, and a baby santoku
, but with that characteristic reverse tanto tip. These attributes add up to a knife with multiple personalities and abilities: herb chopper, garnish prep, veggie slicer, and boning knife
. It really can do it all. It's easy to maintain (just keep it dry) and fun to use. And with its original looks, what's not to like about this little beauty!
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: 2.6 ounces
Blade Length: 134 mm
Total Length: 263 mm
Spine Thickness at Base: 2.6 mm
Blade Height: 34.1 mm