Masakage Yuki Shirogami 2 21cm handmade Japanese chef's knife

The work of the famous blacksmith Yoshimi Kato

Masakage Yuki Japanese knives are the result of the craftsmanship of Yoshimi Kato. This talented blacksmith practises his art in the heart of the Takefu Cutlery Village, a place where many blacksmiths perpetuate traditional methods. The village encourages the exchange of skills, materials and experience, making it a popular destination for apprentice blacksmiths. They benefit from the guidance of experienced masters who share their expertise and teach them the traditional knife-making process.

Yoshimi Kato was trained by several renowned blacksmiths, including his father-in-law Hiroshi Kato, who is a respected master blacksmith in Japan. Hiroshi Kato is one of Japan's most famous master blacksmiths, and has devoted almost 50 years to creating knives, demonstrating an exceptional level of expertise. Now retired, he teaches his art and passes on his knowledge to the next generation of blacksmiths. Hiroshi Kato san is also one of the founding members of the Takefu Cutlery Village.

Yoshimi has taken over Hiroshi's workshop and continues the tradition of his master's knives while introducing his own designs. Having begun his apprenticeship in 2013, he quickly distinguished himself as an exceptional blacksmith, mastering techniques with bewildering speed. Carrying on the work of Hiroshi Kato, Yoshimi Kato also brings innovative ideas that appeal to chefs.

Top-of-the-range gyuto with a high-performance blade

This chef's knife is distinguished by its San Maï blade structure, an emblematic Japanese design. The blade features a rigid steel core that is enveloped by a layer of softer steel, creating a sort of protective sandwich around the core. This design guarantees optimum protection of the core, while providing balanced flexibility to the blade.

The blade's core is made from Japanese Shirogami 2 steel, also known as White Steel 2, an alloy highly prized by chefs. This steel is produced by the renowned Hitachi steelworks, a supplier to many Japanese blacksmiths.

Shirogami 2 is reputed to be the steel closest to tamahagane, traditionally used for samurai swords. Its ease of sharpening results in an exceptionally sharp knife. With around 1.3% carbon, this alloy achieves a hardness of around 62HRC on the Rockwell scale, offering a cutting edge that's both powerful and durable.

Next, the core is coated with a layer of softer stainless steel. Less rigid, this layer protects the core while offering increased flexibility and better balance. This construction gives the blade greater resistance to breakage and impact when cutting. The different layers of steel are visible along the edge, creating a unique, random wave pattern.

Kanji have been engraved on the upper part of the blade, adding a touch of authenticity to the knife. The blade features a nashiji finish, retaining its traditional unpolished appearance. This finish gives the knife a raw, cold appearance, in perfect harmony with the light-colored wooden handle and reflecting the name of the range "Yuki", which means "snow" in Japanese.

A traditional magnolia handle

The gyuto knife features an oval handle, offering optimum ergonomics for all chefs, whether right- or left-handed. It is made from magnolia wood, a fine-grained species that is very light and pleasant to the touch.

The blade and handle are harmoniously linked by a bolster of red pakka wood, providing an aesthetic contrast. This composite material is moisture-resistant and antibacterial.

The area where the blade attaches to the bolster is filled with wood filler to ensure a complete seal. This method prevents any water infiltration during cleaning, thus protecting the handle.

How do I preserve my handcrafted Japanese knife?

To ensure the long life of your chef's knife, it's essential to look after it with care. Don't leave it to soak in the sink, and never put it in the dishwasher.

Only wash the knife by hand with a soft sponge and a suitable soap, without wetting the handle. After washing, dry the knife thoroughly to remove all traces of water, then store it in a dry place.

Due to the high carbon content of the blade, its color may change slightly over time. However, this in no way affects the knife's cutting performance, as it is a natural reaction to the food being cut and the humidity in the air.

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