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Yuki Santoku. Masakage knives are made by the great Hiroshi Kato. This well respected blade master is one of the founders of the Takefu Knife Village co-operative. This is just one of several lines of knives he makes which also includes the popular Kanehiro brand.
Kato-san fashions the Yuki line out of the popular and well loved White, or Shirogami, #2 steel. In this case, hardened to 62-63 HRC. This a wonderful alloy for kitchen knives exhibiting the ability to take a super sharp cutting edge. Of course this high carbon steel is also extremely reactive. To aid in maintenance and increase strength and lightness, the inner core is then covered with a layer of softer stainless steel. This outer layer is then given a very attractive nashiji (pear skin) finish.
The santoku is rapidly becoming a favorite knife style in many western kitchens. It has the all round cutting and slicing ability of a gyuto with the extra height and shorter blade of a nakiri. It is a dexterous knife that finds itself used in many situations. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design.Brand: Masakage
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: 4.8 ounces
Blade Length: 171 mm
Overall Length: 316 mm
Spine Thickness at Base: 3.7 mm
Blade Height: 46.1 mm
Edge Steel: White #2
Cladding: Stainless Nashiji
Handle: Oval
Kato-san fashions the Yuki line out of the popular and well loved White, or Shirogami, #2 steel. In this case, hardened to 62-63 HRC. This a wonderful alloy for kitchen knives exhibiting the ability to take a super sharp cutting edge. Of course this high carbon steel is also extremely reactive. To aid in maintenance and increase strength and lightness, the inner core is then covered with a layer of softer stainless steel. This outer layer is then given a very attractive nashiji (pear skin) finish.
The santoku is rapidly becoming a favorite knife style in many western kitchens. It has the all round cutting and slicing ability of a gyuto with the extra height and shorter blade of a nakiri. It is a dexterous knife that finds itself used in many situations. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design.
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