Masakage "Shimo" Shirogami #2 Damascus 165mm Santoku
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This Masakage "Shimo" Santoku is handcrafted by Yu Kurosaki using Shirogami #2 steel, and hand-sharpened by Takayuki Shibata. The Damascus finish is aesthetically pleasing, and the awesome edge geometry and distal tapering ensures a sleek cutting performance. The blade is paired with an octagonal-shaped wa-handle made of Ho Wood, with Black Pakkawood Kuchiwa.
- Origin (Made in): Fukuyama, Hiroshima Prefecture, Japan
- Brand: Masakage
- Craftsman: Yu Kurosaki
- Sharpener: Takayuki Shibata
- Knife Type: Santoku
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Shirogami #2 (White #2)
- Jigane (Cladding): Soft Iron
- Hardness: 60-61 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Damascus
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 46mm
- Spine Thickness
- Above heel: 2.8mm
- Middle: 2.1mm
- Shape: Hachikaku (Octagonal)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Pakkawood
- Length: 127mm
- Overall Length: 311mm
- Weight: 135g (4.76oz)
- 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 Yu Kurosaki 黒崎 優
A young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.
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. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.