Rating Required. Originally, the Koishi came with an octagonal handle of cherry wood and a black pakka wood ferrule. Masakage Hammer forged knives from Fukui A selection of the most popular carbon steel blade from Masakage. Review Subject Required. They have a hammered finish, which in my view aids to their aesthetics. So the balance point of the knives did not change much: on the Zero the balance point is about 1 cm in front of the choil, on the Koishi it is right at the choil. No-one is likely to 3D print a Japanese Nihonto any time soon, if ever. Denver, Colorado. Anryu forges both his knives and the Masakage Kumo, The Masakage Kumo has a laser grind where his own knives have a more typical workhorse grind but the steel is better in his own knives compared to the Masakage Kumo for the most part atleast for his carbon knives that is . Mammoth tooth is heavier than wood, but not as much as you might think. However, it's small. We are a trusted supplier of traditional Japanese Chef Knives from Yoshimi Kato, Sakai Takayuki, Seto Iseya, Mastani, Nao Yamamoto, Takamura Shigeki Tanaka and Tojiro. Masakage is one Japanese small producer of hand made chef’s knives. The first Masakage I owned was a Yuki. The spines of the knives are quite different. ( Log Out / There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. MrKnifeFanatic 167,296 views. You can see hunting knives, custom kitchen knives, machetes, sickles, blades made of Damascus steel and engraved knives. Where, When, Why I purchased this knife. The Masakage Yuki 120mm petty has really good edge retention, the white #2 gets really sharp,easily takes an edge, easy to maintain because of the cladding, a little thick for a petty above the shinogi line so its a bit stiff and wedges just a bit but thin enough behind the edge to do really thin cuts. If you are interested in DVD’s, Japanese sharpening stones and other equipment then Nihonzashi is a good place to start looking. I'm looking to purchase both over time, in the 240mm size. These knives hold their edge for an … I’ve long been interested in Masakage knives. We work with professional Chef's to select the very best knives from the best blacksmiths . The main difference regarding looks is that the Koishi has a kurouchi finish, wheareas the Zero does not. So we expect somewhat different techniques for making a hand made Japanese knife for a chef compared with a sword made for carving up prime meat and bone in more difficult circumstances. I have a set of Henckels as well, but I would rather use my Japanese blades any day. On one hand, the Yuki is made with White #2 and the Kohetsu is made with Aogami Super. Change ), You are commenting using your Twitter account. They can take a wickedly sharp edge! Carbon steel, being a bit finicky isn't for everyone. Posted by 3 days ago. Masakage is one Japanese small producer of hand made chef’s knives. Their hammered finish probably helps a little in this. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge. Masakage Yuki Collection Handmade by Kato san Knife Care. What I'm wondering is, will I see a similar performance with Takeda's gyutos? A somewhat modified version of u/marine775 review format including ideas from u/chris200071 well put together review. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. Masakage Kumo Collection Handmade by Anryu san Knife Care. Masakage kitchen knives is a luxury performance brand of knives founded by Takayuki Shibata. It’s razor sharp and it slices well, but the blade profile is not really the best for turkey carving and the blade is much too thick. His travels have taken him to Indonesia, Israel, Italy, Japan and a number of other countries. They are my very favourite knives. 496. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. These knives really show the importance of a blade being thin just above the edge. Both have Wa Handles and I've heard the fit and finish on Masakage's are amazing. The numbers in the factsheets refer to the knives with the original handles. Instead, it has a recurve towards the heel. Wide as workhorse knives knives knife sharpening Repair Culinary Tweezers Chef Supply Cookbooks...., the chart below should help is actually a bit finicky is n't for.. Causes a mean sharp point at the proposal of Matt Delosso who was going to make a handle for.. Performance of both knives share is that the Koishi has a kurouchi finish and welded! Up of the Japanese sword as wide as workhorse knives edge impression you. 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