Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. These knives require less maintenance as the carbon steel is only on the very edge of the knife. White 2 core with stainless steel cladding, blade height 47 mm. Jedoch erfährt das Messer hierzulande doch sehr wenig Aufmerksamkeit. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) without most of the maintenance issues as cladding with stainless steel reduces the risk of rusting. Carbon steel Age Verification Required on Delivery: This product is not for sale to people under the age of 18. I’ve got the handle marinating in some beeswax mineral oil now, but I gave it a spin first and DAMN. The middle man of the Gyutos (the Japanese equivalent of a Chef's knife) for this range. The subtle whiteness of the blade and the light magnolia handle are designed to remind one of a snowy winter landscape. 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 stone leaves no burr as to speak of so lightly stropping with a plain leather strop is up to you. Breakfast, Lunch, Dinner, Supper -- what are you cooking? Posted by Bullman in Chef Knives, Damascus Chef Knives, patina, Best knives, bistro food, Culinary, Culinary school, Food, Greek food, Hamburgers, Italian food, potatoes, sharp knives, Sugimoto #7 Chinese Cleaver and Kajiwara 240: http://youtu.be/jOFrK2AQuRU. I try to order my knives unsharpened or just a small bevel, it just depends on the maker. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping Really stupid sharp out of the box, coming from a victorinox and whatever miscellaneous stuff I've used of other people's. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping ; The Yuki Ko Bunka is a great all-around performer. Create a free website or blog at WordPress.com. Going through herbs with a rocking motion, it's easy to torque the edge or getting it sticking into the board, also leads to accelerated edge wear. It is constructed of a Shirogami #2 carbon steel core, clad in an easy to maintain stainless steel. One of my friends who’s quite the accomplished sharpener himself did a large grape and peeled the skin off it using a large Yanagiba. Nov 17, 2014 - Masakage Yuki gyuto 210mm. Hans Recommended for you. Cutting through nuts can be hard on the edge but it's not likely to do more than leave microchips (warrants a sharpening). Shirogami #2, known for keen edge taking, couples with the Yuki’s incredibly thin grind to make the Yuki a purebred performer in the kitchen. This knife is handmade by Kato san, a blacksmith with over 50yrs experience from Takefu Knife Village. I am very happy with its performance. Article from artisanknives.co.nz. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Item Description This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. For a better experience, please enable JavaScript in your browser before proceeding. I love white # 2 steel. The striking new collection by the brand Masakage and blacksmith Yoshimi Kato is called Yuki - snow. The Suien VC sharpened properly on a BBW or Belgian Blue Whetstone, Posted by Bullman in carbon steel, Chef Knives, Kurouchi Finish, patina, Cooking, Culinary, Food, Freehand sharpening, Greek food, Gyuto, healthy food, Italian food, sharpening service, Shiro Kamo, Vegan food, Occasionally you come across a knife that for lack of words is a step above most and I’m fortunate in being able to own them along with professionally freehand sharpening it with a wide variety of stones from the best naturals to the Best synthetics of various makes I acquired over 20 plus yrs in this mom and pop business and have learned what stone works best with which steel from the original bevel to the finished product. And if the price difference between the V2 and StainLess (semi-stainless) is a concern, go with the V2, Hope you get a response soon! Feb 10, 2017 #9 rubius. This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Hiroshi Kato. Masakage Yuki Bunka 170 mm. Great video on a great knife actually 2 knives freehand sharpened by http://www.bullockbladesandsharpening.com where your blades are treated with honor and respect. Using laminated white #2 steel this knife gives you amazing sharpness while still being stain-resistant. I decided to have some fun and since in N.C. we grow great wine grapes due to the magnesium left in the farmers soil from hundreds of years of tobacco growing, someone (wish I’d have tried it) figured out our soil is producing now some of the best wine grapes in the world and tours of wineries are now common place in thus great state. Some knives, like the Fujiwara Denka or Masakage Yuki and Koishi lines have a carbon steel core with stainless steel cladding. Masakage Yuki 180mm Gyuto White steel Japanes chef knife. It’s all about the quality of the stone, the deeper the blue the more hemispheric garnets that are released to make a slightly toothy edge that when used on the right knife will go and go. With a carbon steel core and stainless outer layers, this line represents the perfect blend of beauty and performance. Either way our freehand sharpening service should make cutting a fun, productive and not a chore. The Yanagiba was finished on a Gesshin 6k and tge Suien VC Chinese Cleaver on a BBW or Belgian Blue Whetstone. Super light in the hand with a razer sharp edge makes it a joy to work with. Mein persönlicher Favorit war das Masakage Yuki, an dem mich die Kombination aus rostfreien Außenlagen und einer Schneidlage aus Shirogami interessiert hat. While reactivity is greatly minimized by the stainless steel cladding, carbon core on this knife will patina during normal use and could rust if neglected. It's clad in stainless which has its benefits, however watching a patina develop or forcing one … Description Reviews (0) Description Either is easy to sharpen. Chefknivestogo 38,269 views. Masakage Yuki Gyuto 240mm Diesmal ist mal wieder einzelnes Review von einem Messer dran. Hand made Japanese Vegetable specific knife made from White 2 steel. Masakage is one of my favourite Japanese knife makers and Mark was outstanding at helping with my international shipping issues. Posted by Bullman in American Made, carbon steel, Chef Knives, Freehand sharpening, patina, American made chef knife, Cooking, Culinary, Fajitas, Italian food, Mexican food, mom's cooking, Vegan, Vegetarian cooking, Posted by Bullman in carbon steel, Chef Knives, Damascus Chef Knives, Freehand sharpening, patina, Thin Cleavers for slicing or chopping, Cooking, Culinary, Culinary Arts, Freehand sharpening, Sharpening, Vegan, Vegetarian, Sugimoto #7 Chinese Cleaver and Kajiwara 240: https://youtu.be/jOFrK2AQuRU, Posted by Bullman in carbon steel, Chef Knives, Damascus Chef Knives, patina, Thin Cleavers for slicing or chopping, Celebration, Congac, Cooking, Food, Freehand sharpening, Hennessy. Posted by Bullman in carbon steel, Chef Knives, patina, Thin Cleavers for slicing or chopping, BBW, bistro, Chinese food, Cleavers, Cooking, Culinary, Fajitas, Food, Freehand sharpening, mom's cooking, Suien VC, Vegan cooking, Vegetarian cooking. By the way, here's the Itinomonn V2 with the Yuki, both 270mm, /img/vbsmilies/smilies/biggrin.gif/img/vbsmilies/smilies/wink.gif. This is the easiest steel to sharpen and is capable of achieving the most perfect mirror finished edge. Dec 2, 2016 - Explore Joe's board "Kitchen Knives" on Pinterest. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. Just going to be a great night. Here is my recent purchase, a Masakage Yuki gyuto. Currently unavailable. Masakage is one Japanese small producer of hand made chef’s knives. I figured what a great way to test my freehand sharpened edges since I sharpen on various Whetstone’s from Japan, Belgium, Germany and just about every other place around. Angeregt durch die Reviews der Wakui KU V2 Messer wurde ich sozusagen auf den Japan Messer Shop der Familie Horie gestoßen und habe dort die Wakui Nashiji Reihe entdeckt. Rode that until just recently, probably much longer than I should have, until it's just not cutting the way it used to. I present the now just touched up freehand on Japanese Whetstone’s the Masakage Yuki Bunka and a great bottle of Congac for the celebration. Only the cutting edge is carbon steel (white #2), but I had to share it anyways: It's a beautiful knife: It is just barely starting to form a pretty blue patina on the cutting edge, though wiping it with mineral oil after use has kept it to a minimum. This knife is crafted by Hiroshima Kati in takeoff village. The 'stainless' is a semistainless alloy, sharpens and behaves much like carbon, just the patina is more grey and does not rust as fast . Out of stock. The Shun 210 Classic, still kicking after all these years. level 2 I use a chef's knife to cut pretty much everything except bones, coconuts, and frozen foods. This steel has the ability of being forged to incredible hardness which translates to exceptional edge retention. can it get any better 16 Saturday May 2015 Posted by Bullman in carbon steel , Chef Knives , Damascus Chef Knives , patina , Thin Cleavers for slicing or chopping The handmade blade is a work of art and it looks like snow. I’m quite happy with the way my freehand edges performed on such a small delicate fruit. IMO there'd be no problem with the Itinomonn Kasumi V2 being your 'daily driver' knife. As for eating grapes well that’s different, we still import them from out of state and there quite small, but I decided to try to peel one or two with my Tojiro 210 Yanagiba and a Suien Chinese cleaver. 14 10 Joined Feb 9, 2017. Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. Knife Making-Tanto knife from an Old File - Duration: 15:43. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. JavaScript is disabled. You are using an out of date browser. MASAKAGE YUKI 300mm sujihiki. Masakage Yuki Petty 120 mm $ 205.00. It is constructed of a Shirogami #2 carbon steel core, clad in an easy to maintain stainless steel. Hand Crafted from Shirogami (white) carbon steel, then clad in a soft stainless steel. Serier från Masakage som han tillverkar är: Hikari (VG10), Kiri (VG10, kappa med damaskus), Yuki (Shirogami #2, kappa med rostfri nashiji) och Koishi (Aogami Super, kappa med rostfri hamrad kurouchi). Why I have decided to buy my first japan knife and I am leaning towards a 24cm masakage yuki gyuto. Kati has over 50 years of experience making cutlery. 10:01. carbon steel is just too much for me, Im always stressed about rust, which there is none of. Magnolia and red pakka wood handle. Masakage Yuki. Das Yuki ist mir vom Sehen schon seit Längerem bekannt. Es wurde mir von einem Mitforianer zugeschickt und ich durfte es netterweise 3 Wochen lang intensiv testen. The masakage yuki 210mm gyuto is an amazing knife. ChefTalk.com is a community of food lovers dedicated to chefs, © 1999-document.write(new Date().getFullYear()); ChefTalk.com. We don't know when or if this item will be back in stock. Masakage Yuki Nakiri 165mm Master blacksmith Hiroshi Kato s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. You get all then benefits of a high carbon blade like great edge retention, easy sharpening and silky smooth cuts, with only minor maintenance issues (possible rusting). Masakage Yuki Bunka and Hennessy Prestige V.S.O.P. After taking them in my hands and looking closer the Koichi doesn't have a super thin tip and the balance point is about 3/4" in front of my pinch grip so it's not supper nimble but I really liked the feeling. The reactivity of the core steel is not such that is should catch you off guard with rusting issuse if you're attentive. Jag har inte hunnit använda den så mycket än, men är hittils extremt nöjd. It’s one of the best I’ve used and will be used tonight as I slice a flank steak into very thin slices for fajitas, this steak has been marinating for 2 days now in lime and various Latin seasonings and I expect this Suien VC Chinese Cleaver freehand sharpened on a BBW or Belgian Blue Whetstone which is one of the most underrated stones there is for carbon knives or stainless knives under 61 Rockwell. Neglected carbon steel has a tendency to rust. These fantastic knives are functional pieces of art that fall through ingredients with laser thin edges. ... and then the 210 and the 210 and 240 Masakage Yuki. This is the purest of the blade and the light magnolia handle are designed remind. Makers and Mark was outstanding at helping with my international shipping issues there ’ knives. 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