Master blacksmith Hiroshi Kato’s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. The knife wears a characterful nashiji (pear skin) finish and is constructed of a Shirogami #2 carbon steel core wrapped in low maintenance stainless steel. The fine edge taking of Shirogami #2 coupled with the excellent grind on this knife yields an extremely high level of performance. Please note that individual knives may vary from the posted specifications and that the carbon core steel will darken with normal use.
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: 6 ounces
Blade Length: 165 mm
Overall Length: 315 mm
Thickness at Heel: 3.0 mm
Blade Height: 59.8 mm
5Masakage Yuki Nakiri, July 17, 2020
Posted By: Jerome
I have wanted one of these for years. Found it in stock just after deciding the old nakiri at about 1 inch was ready for the drawer. I knew It would not last, so I jumped. It arrived sharp and shiny. It hit the board within ten minutes of arrival and cuts with minimal effort. I was born and raised in Madison, miss the people, but not the weather
I was thrilled that this knife became available. I've become a fan of Japanese carbon knives but had never owned a Masakage or a Nakiri. I think this knife is unbelievably useful and of very high quality. Perfectly balanced with a pinch grip and really thin behind the edge. I'm a very average sharpener using wet stones, but I can get this silly sharp. Easily goes through both hard produce like carrots and soft veggies like over ripe tomatoes. Handle needs a little sanding and sealing. Has hardly formed much of a patina on the exposed edge. Overall, a great looking and performing knife. Buy one if it becomes available!
This is such a great knife. I’ve owned mine for over a year now, and continue to really like it. A couple of people have bought this exact knife after using mine. It is very easy to sharpen and gets exceptionally sharp. Edge retention is good, and it stays rust free with minimal care. The height is nice for transferring food to a pan. Weight, handle, and balance are all perfect for my hand. I also own a gyoto in this line, which is nice, but not “perfect” the way this nakiri is. I have never used a knife as good as this, and I honesty can’t think of a single change I would make to it.
5Excellent nakiri, excellent value, October 17, 2016
Posted By: Jeffry B - verified customer
The Yuki is a superb nakiri. Gets wicked sharp, sharpens easily, and with a thin edge it can handle almost anything. Great for fast chopping vegetables and also general use in Asian-style cooking. Blows away my old Mac, Vic and Wusthof nakiris.The rose ferrule is one of the coolest on CKTG, though the handle does need to be sanded lightly and finished with mineral oil to seal out moisture.The extra height makes it good for scooping and long life. It also gives the Yuki more heft and authority than other nakiris even though its thin at the edge.Do be careful with hard stuff like sweet potatoes. Any torquing of the Yuki can cause microchipping. The chips do come out easily, however.
What a joy to own. So sharp. So beautiful. You pick up this knife and it is so light in your hand. Low maintenance of stainless over carbon steel. The pear skin finish is just perfect. The gentle curve of the choil. This knife is addictive to processing product. I especially like the width as you can scoop up so much from the cutting board. Thank you CKTG!
This thing is amazing. Crazy thin behind the edge. Wedging is minimal. Sharpens easily and fast. I love the height for scooping ingredients. Beautiful to look at and a true joy to use. Highly recommend it if you're looking for a nakiri.
Picked one of these up last week, by far my favourite knife out of my collection right now. slices through almost all veggies without any effort and its very light! so glad i bought it, worth every penny.
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