White #2 carbon steel in a sujihiki is a combination that rewards anyone who understands what they are getting. The purity of Shirogami #2 means a steel that takes a finer edge than most stainless alternatives, sharpens faster, and responds more immediately to stropping between full sharpenings - all qualities that matter significantly on a knife built for long, clean slicing strokes. Yoshimi Kato forges the Yuki line at Takefu Village in Echizen, finishing the stainless cladding with the characteristic nashiji (pear skin) texture that gives the line its identity. Yuki means snow, and the fine sandblasted surface earns that name on every blade in the line.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, proteins, and other ingredients where tearing or dragging would ruin the result. At 271mm blade length and 40mm height with a 4mm spine, this is a serious professional-length sujihiki with the authority to handle whole fish, large roasts, and high-volume slicing work. The stainless cladding protects the flanks and makes day-to-day maintenance practical in a kitchen environment. The carbon edge does the cutting work and will develop a low, stable patina with regular use. Magnolia handle with pakka wood ferrule - traditional, lightweight, and well-proportioned for the blade length.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use - particularly after contact with fish or acidic ingredients. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, proteins, and other ingredients where tearing or dragging would ruin the result. At 271mm blade length and 40mm height with a 4mm spine, this is a serious professional-length sujihiki with the authority to handle whole fish, large roasts, and high-volume slicing work. The stainless cladding protects the flanks and makes day-to-day maintenance practical in a kitchen environment. The carbon edge does the cutting work and will develop a low, stable patina with regular use. Magnolia handle with pakka wood ferrule - traditional, lightweight, and well-proportioned for the blade length.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use - particularly after contact with fish or acidic ingredients. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
- Blacksmith: Yoshimi Kato
- Brand: Masakage
- Line: Yuki
- Location: Takefu Village, Echizen, Japan
- Construction: San Mai
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Stainless
- Finish: Nashiji (Pear Skin)
- Handle: Magnolia
- Ferrule: Pakka Wood
- Weight: 5.7 oz (162g)
- Blade Length: 271mm
- Total Length: 425mm
- Spine Thickness at Heel: 4mm
- Blade Height: 40mm
