I have the nakiri and it cuts like a dream, but does react up to the kurouchi finish. I personally really like the understated elegance of the Hikari collection, which have you fallen in love with? I chose the different steel based on Cutting edge Knives advice pages. Masakage knives begin as chunks of steel that are then hammered by hand before chopping food in your kitchen. Knives are made in a variety of styles to suit different tastes in aesthetics. So, I love my Masakage santoku. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. A somewhat modified version of u/marine775 review format including ideas from u/chris200071 well put together review. PROFESSIONAL. Masakage Nakiri Review (2 knives) - Duration: 18:29. Brand: Masakage Line: Koishi Location: Echizen Japan Construction: Hammer Forged, San Mai Finish: Kurouchi Edge Steel: Aogami Super Handle: Cherry Octagonal Ferrule: Black Pakka Wood Engraving: Hand Engraved Edge Grind: Even Weight: 7 ounces Blade Length: 244 mm Overall Length: 403 mm … Finding a suitable teacher outside of Japan can be a challenge but there are some. Masakage is one Japanese small producer of hand made chef’s knives. In mainland China there is a saying “Done is better than perfect”. This causes a mean sharp point at the heel and I’ve already managed to cut myself on it. Showing the world's retailers of the handmade Masakage Japanese Chef Knives, handmade and hand sharpened to give you the sharpest knife for your kitchen. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2019 Revivaler. The Koishi has a spine that is 3.4 mm wide above the heel and then gradually tapers to 1.1 mm at 1 cm from the tip. The Koishi doesn’t really have a flat spot. Hardened up to 63:65 Rockwell, edge retention of these blades is … We work with professional Chef's to select the very best knives from the best blacksmiths . The kurouchi finish at the top of the knife helps keep these knives relatively low maintenance when compared with other Japanese carbon knives. Whatever your priorities, the chart below should help. It would add a whole new dimension not normally seen and this will set you apart. ( Log Out /  Change ). The rosewood … The Japanese have a long tradition of a different attitude to quality which might best be summed up as “It’s not done until it’s perfect”. Skip to content. Both knives had above average food release. The Zero does have a proper flat spot, but the remainder of the profile is similar to that of the Koishi. 720-292-4277. I'm looking to purchase both over time, in the 240mm size. ie: rust prevention, edge retention, sharpening. Other people are only interested in price point. 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. MrKnifeFanatic 167,296 views. Masakage Kumo Collection Handmade by Anryu san Knife Care. Jon Branch is the founder and senior editor of Revivaler and has written a significant number of articles for various publications including official Buying Guides for eBay, classic car articles for Hagerty, magazine articles for both the Australian Shooters Journal and the Australian Shooter, and he’s a long time contributor to Silodrome. Masakage describe their knives as “knives to fall in love with”. (All pictures courtesy of masakageknives.com). Whatever I threw at them, from tomatoes to hard and dense products like carrots, they cut them very well. 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. Crafted by master blacksmiths and in a range of beautiful styles and steels, Masakage knives blend outstanding quality with value for money. Rating Required. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge. Later I also obtained a Masakage Zero. At first sight the Zero may look as the Western version of the Koishi: it has no kurouchi and a western handle instead of a yo handle, but it shares with the Koishi a hammered finish and the fact that it is made of stainless cladded Aogami Supersteel. Masakage Hammer forged knives from Fukui A selection of the most popular carbon steel blade from Masakage. So I changed it for a Koishi. 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. Masakage, dedicated to bringing the finest handmade Japanese knives to the world ( Log Out /  Your opinions are greatly welcomed Name Email Required. I would classify both knives as all-round knives. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. … I was looking for a fully carbon gyuto and this one caught my eye. I'm a dude with big hands and I prefer knives with much taller bellies. For those in New York there is a good club that can be found here. Change ), You are commenting using your Facebook account. The first Masakage I owned was a Yuki. Chef Knives To Go offers the knife enthusiast, home cook, and the professional chef an unmatched selection of artisan crafted, high performance kitchen Carbon steel, being a bit finicky isn't for everyone. The edge is razor-sharp; the maintenance is pretty easy; it's gorgeous. On one hand, the Yuki is made with White #2 and the Kohetsu is made with Aogami Super. Both handles were well finished. 18:29. I purchased this knife during the February Masakage sale at Knifewear so I've currently had it for a little over 7 months. I like the Mizu's finish and both have a cool look on to their own. Menu. Where, When, Why I purchased this knife. Basic kitchen knives designed for home use. Dutch knife maker, handle maker and leather worker Frederiek de Vette made a handle out of mammoth tooth and bog oak for my Masakage Koishi. The capabilities of the Japanese sword do not become apparent unless combined with a mastery of the art of the sword. Their differences in profile makes the Zero a bit more suitable for push cutting, whereas the Koishi is very good at rock chopping. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. I bought the Masakage Santoku Aogami for my son last year and it is fantastic. The Zero has a polished finish and a western handle. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. Masakage is one Japanese small producer of hand made chef’s knives. No-one is likely to 3D print a Japanese Nihonto any time soon, if ever. Change ), You are commenting using your Twitter account. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato. 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 Kumo Suhijiki. MrKnifeFanatic 170,256 views. The steel these knives are made of is great. I think it is entirely personal which one you may prefer, but both a great knives. Originally, the Koishi came with an octagonal handle of cherry wood and a black pakka wood ferrule. The edge of the blade, however, will form a patina as it is made from Aogami Super Steel. Spicy garlic fried chicken (Kkanpunggi: 깐풍기) - Duration: 11:54. Carving a turkey with a katana is actually a bit awkward. Change ), You are commenting using your Google account. Kurosaki-san claims he was not a natural blacksmith from the beginning and wanted to What both knives share is that they are wickedly thin just above the edge. When it comes to Japanese kitchen knives we sometimes find people wanting to compare the Japanese knives to the “Samurai sword” and whilst its true that some of the technology is shared the reality is that a sword and a kitchen knife are used in a totally different way for rather different purposes. All good options, although the Mizu is clad with reactive iron, as opposed to stainless, and finished with a lacquer to the edge. Even though both knives came out of the box pretty sharp, I first took them to my stones. You can see hunting knives, custom kitchen knives, machetes, sickles, blades made of Damascus steel and engraved knives. I can see a close up of the edge impression once you have your Dino-lite with measurement capability on it. If you are interested in DVD’s, Japanese sharpening stones and other equipment then  Nihonzashi is a good place to start looking. Enter your email address to subscribe to Revivaler and never miss a new post. These knives are things that you are likely to keep and pass on to your next generation. Having trouble deciding which Masakage line is right for you? I've got 3 knives of similar types.. a Masakage Petty, and a Yanagi and Nakiri made in a very similar way that were brought to me from Japan by a friend (I suspect the Nakiri might be a Masakage as well but I can't tell).. This knife is handmade by Anryu san, a 4 th generation blacksmith with over 50yrs experience from Takefu Knife Village. Really love the height of the blade plenty of knuckle clearance. Something else they share is their height at the heel: 47 mm for both knives. 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. It only tapers near the tip and at 1 cm from the tip it is, like the Koishi, 1.1 mm wide. This series is named Kumo (cloud) because the blades look like stormy clouds. I wrote a separate blog post on the handles, so in this review I will concentrate on the blades. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. Masakage Kumo Suhijiki 270 mm $ 999.00. The Zero has a spine with almost no distal taper: it is about 1.9 mm wide over almost its entire length. Kato-san taught him well, and now he’s considered a master himself. He LOVES it!!. This was however, a bit of a disappointment: it was quite thick above the edge and consequently it wedged on a lot of foods. Our knives are excellence in the palm of your hand. These knives have the best edge retention of any of the Masakage line. Masakage kitchen knives is a luxury performance brand of knives founded by Takayuki Shibata. His travels have taken him to Indonesia, Israel, Italy, Japan and a number of other countries. I have read reports that the kurouchi finish on the Koishi would cause some drag when cutting, but I did not experience this. As I wrote, both knives are made of stainless cladded Aogami Supersteel, which is hardened to about 64 HRC. Review Subject Required. A commonly used example of the Japanese fixation with quality is the Japanese sword. .. He has studied the Japanese sword arts and has a long history of involvement in the shooting sports, which has included authoring submissions to government on various firearms related issues and assisting in the design and establishment of shooting ranges. For other knife types and handles choose from the Chef's Armoury Bespoke range of knives … They have a hammered finish, which in my view aids to their aesthetics. Made with VG10 stainless steel these knives are great to use and have few maintenance worries. We also specialise in … The profiles of the knives are somewhat different. These knives really show the importance of a blade being thin just above the edge. Konosuke Honyaki Aogami #2 240mm Gyuto - Duration: 4:13. Even though both knives were ground somewhat asymmetrically, I experienced no steering. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. Shibata-san recognized the talents of the blacksmiths working at Takefu Knife Village and put together a team of master knifemakers such Katsushige Anryu, Hiroshi Kato and Yu Kurosaki to create beautiful blades with extraordinary steel. The knives come with a cherry wood wa (octagonal) handle with black ferrule for contrast. Their hammered finish probably helps a little in this. Masakage Nakiri Review (2 knives) - Duration: 18:29. We understand, because we love them all too. And whilst in China a variety of sword designs of varying efficiency and quality were produced the Japanese fixed on perfecting one, and perfect it they did, focusing not just on that which was visible, but on that which was invisible. 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 . I experienced no wedging at all. $166.00. Maangchi Recommended for you. I can be brief about the cutting performance of both knives: they cut great. Unless I find something else later on. This one, in contrast, is crazy thin above the edge. However, we will see there are also significant differences between the knives. Mammoth tooth is heavier than wood, but not as much as you might think. And the edge will stay sharp for a long time as well. The Zero came with an ironwood handle and a welded bolster. What I'm wondering is, will I see a similar performance with Takeda's gyutos? It is an attitude that tends to be reflected in the quality of typical Chinese made goods; the price may be low but the quality control is commonly lacking. Around the year 1000AD a sword smith somewhere decided that a gently curved single cutting edge sword that could be wielded with two hands would be the most efficient weapon and so the Japanese sabre was born. Conversation pieces that help define your kitchen. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. This year a Sakai Takayuki Petty 150mm for my daughter. Instead, it has a recurve towards the heel. Their Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. Write a Review × Masakage Knives Masakage Mizu Gyuto Chef Knife - 240mm. The invisible things included the types of steel alloy being combined, folding to create a laminated steel that is not visible like a Damascus blade, and the process of differential hardening to produce a blade that can keep a razor edge yet survive being struck against a helmet, armor or another blade. Comments Required. The main difference regarding looks is that the Koishi has a kurouchi finish, wheareas the Zero does not. Denver, Colorado. View entire discussion ( 2 comments) More posts from the chefknives community. Jon has done radio, television, magazine and newspaper interviews on various issues, and has traveled extensively, having lived in Britain, Australia, China and Hong Kong. However, it's small. But how hard are they to maintain. The Zero has a polished finish and a western handle. These knives hold their edge for an extremely long time, are easy to sharpen and are among the most beautiful blades you’ll ever see. Close menu. However, I’ve had both knives rehandled with handles made of mammoth tooth and they are now the most beautiful knives I own. STANDARD. I’ve long been interested in Masakage knives. Create a free website or blog at WordPress.com. Not heard anything about the Kohetsu fit and finish though, so chances are that may be the deciding factor as I don't like to have to sand down my knives. This was at the proposal of Matt Delosso who was going to make a handle for me. They can take a wickedly sharp edge! For those elsewhere visit this link and see what you can find. 2 years ago. All Rights Reserved. Posted by 3 days ago. These knives hold their edge for an … The numbers in the factsheets refer to the knives with the original handles. 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. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. One does have to be a bit careful with these knives, since they are so thin above the edge. The Damascus steel is manipulated by hand to give this great dreamy look. Masakage Yuki Collection Handmade by Kato san Knife Care. US chef and handle maker Matt Delosso made a handle for my Masakage Zero out of Mammoth tooth and Ctek, with a brass bolster. ( Log Out /  The spines of the knives are quite different. Masakage Yuki knives are made of Damascus steel is manipulated by hand give. 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