Masakage "Yuki" Shirogami #2 Nashiji Gyuto

This Masakage "Yuki" Gyuto is handcrafted by Yoshimi Kato using Shirogami #2 steel, and hand-sharpened by Takayuki Shibata. The subtle Nashiji finish makes the blade exceptionally elegant, and the awesome edge geometry and distal tapering ensures a sleek cutting performance. The blade is paired with an oval-shaped wa-handle made of Ho Wood, with Red Pakkawood Kuchiwa.

Spec:

• Origin (Made in): Fukuyama, Hiroshima Prefecture, Japan
• Brand: Masakage
• Craftsman: Yoshimi Kato
• Sharpener: Takayuki Shibata
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Stainless Steel
• Hardness: 61-63 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes: Nashiji
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 47mm
• Spine Thickness
• Above heel: 2.7mm
• Middle: 1.9mm
• Handle
• Shape: Marugata (Oval-shaped)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Red Pakkawood
• Length: 127mm
• Overall Length: 360mm
• Weight: 144g (5.07oz)
• Engraved Mark: In Japanese Kanji "Masakage" (昌景)

About Masakage 昌景

Masakage Knives was founded in 2007 by Takayuki Shibata, one of the top knife sharpeners in Japan. His goal was to help the legendary artisans in Takefu Knife Village to showcase their talent as well as their handcrafted knives.

About Takeshi Saji 佐治 武士

Master Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having become a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by bringing new looks to knives.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.