Masakage Shimo 12cm Shirogami handmade japanese Utility knife

Masakage Shimo knives are the fruit of the handiwork of master craftsman Yu Kurosaki. His forge is located in the Takefu Cutlery Village, a renowned community of blacksmiths specializing in the traditional art of cutlery. The village provides an ideal setting for master blacksmiths to share their expertise and pass on their knowledge.

Kurosaki san's apprenticeship began in 2000, under the tutelage of master Kanehiro, with whom he worked for 12 years. It was during this period that he acquired complete expertise, from forging to sharpening. Encouraged by his master and after satisfying his first customers, Kurosaki san decided to open his own workshop. Subsequently, he perfected his skills by training with the famous Hiroshi Kato san, a renowned master blacksmith and one of the founding members of the Takefu Cutlery Village. Today, Yu Kurosaki san continues this tradition by training an apprentice to pass on his skills.

The Masakage Shimo Universal knife is versatile and easy to handle. It is perfect for many tasks, such as cutting fruit, vegetables and small pieces of meat. Its versatility makes it an essential tool in your kitchen!

A Masakage knife with elegant, traditional styling

This Japanese kitchen knife features a superb blade forged from Japanese White Paper Steel, an alloy produced by Hitachi steel mills, renowned for supplying steel to many Japanese manufacturers. This steel is particularly pure, with a high carbon content of up to 1.2% and a hardness of around 61HRC on the Rockwell scale.

Thanks to this, your blade has a high-performance cutting edge and is durable over the long term! When necessary, this alloy is easy to sharpen.

Beyond the quality of the steel, the blade features a subtle damascus pattern, alternating between steel and iron. The result is refined, and the name of the range, "Shimo", meaning "frost" in Japanese, is inspired by the visual aspect of these handcrafted knives, evoking a slightly icy blade.

The brand name is discreetly engraved in kanji on the cutting surface to add a touch of authenticity.

The handle is made of magnolia wood, a light, grit species. It is octagonal in shape for an ambidextrous grip. It also offers excellent ergonomics for long-duration use!

The bolster, which provides the transition between blade and handle, is made of black Pakka wood, an antibacterial composite material appreciated for its resistance to humidity. Its dark color creates an elegant contrast between the handle and the light-colored blade. To ensure optimum watertightness of your handcrafted Japanese knife, wood paste has been added where the blade joins the handle.

How to care for a damask knife

Maintaining your handcrafted knife is essential, and should be done by hand. Rinse it under lukewarm water using a mild soap, avoiding abrasive sponges. Then wipe carefully with a cloth to remove all traces of moisture from the blade, and store in a dry place.

It's important to note that the knife is sensitive to oxidation due to its oxidizable carbon steel, which contributes to a sharper, longer-lasting edge. Consequently, it should not be soaked in the sink or placed in the dishwasher. What's more, a carbon steel blade can naturally change color over time due to contact with the acidity of food and humidity in the ambient air. For more thorough maintenance, the occasional application of mineral oil is recommended.

The knife is neatly packaged in a traditional blue box.

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