(adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2019 Revivaler. 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. STANDARD. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Denver, Colorado. In mainland China there is a saying “Done is better than perfect”. The rosewood … This year a Sakai Takayuki Petty 150mm for my daughter. Their hammered finish probably helps a little in this. Menu. Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. Enter your email address to subscribe to Revivaler and never miss a new post. Rating Required. Really love the height of the blade plenty of knuckle clearance. They have a hammered finish, which in my view aids to their aesthetics. Spicy garlic fried chicken (Kkanpunggi: 깐풍기) - Duration: 11:54. 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. 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. I think it is entirely personal which one you may prefer, but both a great knives. For other knife types and handles choose from the Chef's Armoury Bespoke range of knives … For those elsewhere visit this link and see what you can find. 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. I chose the different steel based on Cutting edge Knives advice pages. Masakage is one Japanese small producer of hand made chef’s knives. If you are interested in DVD’s, Japanese sharpening stones and other equipment then  Nihonzashi is a good place to start looking. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. Unless I find something else later on. I would classify both knives as all-round knives. I wrote a separate blog post on the handles, so in this review I will concentrate on the blades. A Japanese friend once said to me that for a Japanese it is not just the things that are visible that are important, the things that are invisible, the things that no-one will actually notice are just as important. Masakage Yuki Collection Handmade by Kato san Knife Care. The Zero has a polished finish and a western handle. There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. The numbers in the factsheets refer to the knives with the original handles. 496. ( Log Out /  Change ). They also dealt well with onions, although I must say that knives with thinner tips, like my Carter funayuki or my Dalman gyuto worked even better on these. View entire discussion ( 2 comments) More posts from the chefknives community. Change ), You are commenting using your Twitter account. His travels have taken him to Indonesia, Israel, Italy, Japan and a number of other countries. 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. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. Made with VG10 stainless steel these knives are great to use and have few maintenance worries. (The choil shots only show this marginally.). Knives specifically designed for the professional sushi chef. They can take a wickedly sharp edge! Basic kitchen knives designed for home use. I have the nakiri and it cuts like a dream, but does react up to the kurouchi finish. 18:29. 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. We make only the best knives for you and your family. Chef Knives To Go offers the knife enthusiast, home cook, and the professional chef an unmatched selection of artisan crafted, high performance kitchen I personally really like the understated elegance of the Hikari collection, which have you fallen in love with? 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. 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. Home; About; Products; Services; Shop; Blog; FAQ; Contact; 0 No products in the cart. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. 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. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. They’re known as beautiful knives that are good performers. 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. You can see hunting knives, custom kitchen knives, machetes, sickles, blades made of Damascus steel and engraved knives. However, I’ve had both knives rehandled with handles made of mammoth tooth and they are now the most beautiful knives I own. I can see a close up of the edge impression once you have your Dino-lite with measurement capability on it. Konosuke Honyaki Aogami #2 240mm Gyuto - Duration: 4:13. Comments Required. They are really a great looking/working gift for you or another. But how hard are they to maintain. The capabilities of the Japanese sword do not become apparent unless combined with a mastery of the art of the sword. One does have to be a bit careful with these knives, since they are so thin above the edge. We work with professional Chef's to select the very best knives from the best blacksmiths . It would add a whole new dimension not normally seen and this will set you apart. The edge of the blade, however, will form a patina as it is made from Aogami Super Steel. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. The knives come with a cherry wood wa (octagonal) handle with black ferrule for contrast. We also specialise in … 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. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. I have read reports that the kurouchi finish on the Koishi would cause some drag when cutting, but I did not experience this. He LOVES it!!. Masakage Kumo Collection Handmade by Anryu 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. He began his blacksmith work in 2002 when he started working in Kanehiro-Uchi-Hamono. This was at the proposal of Matt Delosso who was going to make a handle for me. The Zero does have a proper flat spot, but the remainder of the profile is similar to that of the Koishi. Masakage is one Japanese small producer of hand made chef’s knives. Whatever your priorities, the chart below should help. The steel these knives are made of is great. So I changed it for a Koishi. 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. On one hand, the Yuki is made with White #2 and the Kohetsu is made with Aogami Super. Instead, it has a recurve towards the heel. Crafted by master blacksmiths and in a range of beautiful styles and steels, Masakage knives blend outstanding quality with value for money. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. Carbon steel, being a bit finicky isn't for everyone. Mammoth tooth is heavier than wood, but not as much as you might think. (All pictures courtesy of masakageknives.com). Having trouble deciding which Masakage line is right for you? Both knives have been ground somewhat asymmetrically and near the edge their grind is slightly hollow. And whereas the Zero has a proper flat spot, the Koishi has a recurve towards the heel. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. Both have Wa Handles and I've heard the fit and finish on Masakage's are amazing. 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. Kurosaki-san claims he was not a natural blacksmith from the beginning and wanted to The spines of the knives are quite different. These knives have the best edge retention of any of the Masakage line. This knife is handmade by Anryu san, a 4 th generation blacksmith with over 50yrs experience from Takefu Knife Village. MrKnifeFanatic 167,296 views. 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. Maangchi Recommended for you. The Japanese “Katana” is filled with subtlety and hidden technologies and one should never imagine that one can assess the Japanese sword by buying a Chinese made imitation and “testing” that, as we sometimes see on TV shows. The main difference regarding looks is that the Koishi has a kurouchi finish, wheareas the Zero does not. A commonly used example of the Japanese fixation with quality is the Japanese sword. Similarly to appreciate the Nihonto one needs to train under a teacher who understands the art of drawing and cutting with the sword, one who has attained mastery. Masakage Yuki knives are handmade with carbon steel clad with stainless steel. Finding a suitable teacher outside of Japan can be a challenge but there are some. And the edge will stay sharp for a long time as well. I was looking for a fully carbon gyuto and this one caught my eye. Originally, the Koishi came with an octagonal handle of cherry wood and a black pakka wood ferrule. There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. Their Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. 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 … Masakage describe their knives as “knives to fall in love with”. I purchased this knife during the February Masakage sale at Knifewear so I've currently had it for a little over 7 months. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. I can be brief about the cutting performance of both knives: they cut great. This series is named Kumo (cloud) because the blades look like stormy clouds. Yes, it can be argued that both the sword and the kitchen knife are designed for cutting up prime meat, and indeed in my house we have a tradition of carving the Christmas turkey with a katana, but that’s where the similarity ends. 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. Something else they share is their height at the heel: 47 mm for both knives. 2 years ago. PROFESSIONAL. 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. The Zero has a polished finish and a western handle. ( Log Out /  Masakage kitchen knives is a luxury performance brand of knives founded by Takayuki Shibata. Take one glance and it’s clear these knives are the result of care, attention and years of experience. 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. What both knives share is that they are wickedly thin just above the edge. $166.00. I experienced no wedging at all. They are wider at their spines (and at their tips) than lasers, but they are not as wide as workhorse knives. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. Hardened up to 63:65 Rockwell, edge retention of these blades is … Close menu. 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. A somewhat modified version of u/marine775 review format including ideas from u/chris200071 well put together review. It only tapers near the tip and at 1 cm from the tip it is, like the Koishi, 1.1 mm wide. These knives really show the importance of a blade being thin just above the edge. I'm looking to purchase both over time, in the 240mm size. 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. We understand, because we love them all too. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. These knives hold their edge for an … Skip to content. The cutting edge, made with Aogami Super, means … I bought the Masakage Santoku Aogami for my son last year and it is fantastic. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. ( Log Out /  The Damascus steel is manipulated by hand to give this great dreamy look. Masakage Koishi Collection Handmade by Kato san Knife Care. The profiles of the knives are somewhat different. I have a set of Henckels as well, but I would rather use my Japanese blades any day. Their differences in profile makes the Zero a bit more suitable for push cutting, whereas the Koishi is very good at rock chopping. Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty … However, we will see there are also significant differences between the knives. Review Subject Required. Change ), You are commenting using your Google account. This one, in contrast, is crazy thin above the edge. The edge is razor-sharp; the maintenance is pretty easy; it's gorgeous. Your opinions are greatly welcomed These knives are things that you are likely to keep and pass on to your next generation. What I'm wondering is, will I see a similar performance with Takeda's gyutos? The Koishi doesn’t really have a flat spot. Their Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. 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. 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) while drastically reducing the risk of tarnishing. 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. For those in New York there is a good club that can be found here. Masakage Hammer forged knives from Fukui A selection of the most popular carbon steel blade from Masakage. Later I also obtained a Masakage Zero. The first Masakage I owned was a Yuki. Where, When, Why I purchased this knife. However, it's small. 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. ie: rust prevention, edge retention, sharpening. Knives are made in a variety of styles to suit different tastes in aesthetics. Masakage Nakiri Review (2 knives) - Duration: 18:29. Conversation pieces that help define your kitchen. … Kato-san taught him well, and now he’s considered a master himself. Masakage, dedicated to bringing the finest handmade Japanese knives to the world This causes a mean sharp point at the heel and I’ve already managed to cut myself on it. Name Email Required. Even though both knives came out of the box pretty sharp, I first took them to my stones. They are my very favourite knives. 720-292-4277. All good options, although the Mizu is clad with reactive iron, as opposed to stainless, and finished with a lacquer to the edge. Posted by 3 days ago. All Rights Reserved. Both handles were well finished. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. Other people are only interested in price point. As I wrote, both knives are made of stainless cladded Aogami Supersteel, which is hardened to about 64 HRC. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge. Whatever I threw at them, from tomatoes to hard and dense products like carrots, they cut them very well. Carving a turkey with a katana is actually a bit awkward. 18:29. Create a free website or blog at WordPress.com. The kurouchi finish at the top of the knife helps keep these knives relatively low maintenance when compared with other Japanese carbon knives. 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”. 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 . The Zero came with an ironwood handle and a welded bolster. Even though both knives were ground somewhat asymmetrically, I experienced no steering. The Zero has a spine with almost no distal taper: it is about 1.9 mm wide over almost its entire length. Both knives had above average food release. 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).. .. Masakage knives begin as chunks of steel that are then hammered by hand before chopping food in your kitchen. I like the Mizu's finish and both have a cool look on to their own. Masakage Nakiri Review (2 knives) - Duration: 18:29. Masakage Kumo Suhijiki 270 mm $ 999.00. I'm a dude with big hands and I prefer knives with much taller bellies. Masakage Kumo Suhijiki. No-one is likely to 3D print a Japanese Nihonto any time soon, if ever. ( Log Out /  Write a Review × Masakage Knives Masakage Mizu Gyuto Chef Knife - 240mm. MrKnifeFanatic 170,256 views. Change ), You are commenting using your Facebook account. I’ve long been interested in Masakage knives. So, I love my Masakage santoku. 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