Masakage Yuki Shirogami 2 12cm handmade japanese utility knife

Yoshimi Kato 's work for Masakage

Masakage Yuki Japanese knives are the result of Yoshimi Kato's expertise. This talented master blacksmith practices his art at Takefu Cutlery Village, a place where many craftsmen perpetuate traditional methods. The village encourages the exchange of skills, experience and materials, attracting many apprentice blacksmiths. They benefit from the instruction of experienced masters who pass on their expertise and traditional knife-making methods.

Yoshimi Kato trained with several renowned blacksmiths, including his father-in-law Hiroshi Kato, a renowned and respected master blacksmith in Japan. Hiroshi Kato is one of Japan's most famous master blacksmiths. He has devoted almost 50 years to the art of knife forging, and today boasts exceptional expertise. Now retired, he passes on his knowledge and art to young blacksmiths. Hiroshi Kato is also one of the founders of the Takefu Cutlery Village.

Yoshimi Kato has taken over Hiroshi Kato san's workshop, carrying on the tradition of his master's knives while offering his own creations. Beginning his training in 2013, he quickly established himself as an exceptional blacksmith, mastering techniques with uncanny speed. While honoring Hiroshi Kato's legacy, Yoshimi Kato also offers innovations that appeal to chefs.

A high-performance artisanal Japanese knife

This all-purpose knife is distinguished by its San Maï blade structure, a traditional Japanese technique. The blade is composed of a rigid steel core, surrounded by a layer of softer steel, forming a protective envelope around the core. This design provides optimum protection for the core, while giving the blade balanced flexibility.

The core here is forged from Japanese Shirogami 2 steel, also known as White Steel 2, highly prized by chefs. This alloy is produced by the renowned Hitachi steelworks, supplier to many Japanese blacksmiths.

Shirogami 2 steel is reputed to be the closest alloy to tamahagane, the alloy traditionally used to make samurai swords. Easy to sharpen, it delivers an exceptional cutting edge. With a carbon content of around 1.3%, this alloy achieves a hardness of around 62 HRC, guaranteeing outstanding performance and durability.

The core is then wrapped in a layer of softer stainless steel. Less rigid than the core, this layer provides protection to the core while offering increased flexibility and better balance. Thanks to this structure, the blade is more resistant to impact and breakage during use. The steel layers visible along the edge form a random wave pattern that is unique to each blade.

Kanji are engraved on the upper part of the blade, accentuating the knife's authenticity. The blade has a nashiji finish, preserving its traditional unpolished appearance. This finish gives the knife a raw, cool appearance, in perfect harmony with the light-colored wooden handle. It evokes the name of the range, "Yuki", which means "snow" in Japanese.

A handy, elegant handle

This handcrafted Japanese knife features an oval handle, offering ideal ergonomics for all cooks, right- or left-handed. The handle is made of magnolia, an extremely light, fine-grained wood that is very pleasant to the touch.

The blade and handle are elegantly joined by a bolster made of red pakka wood, which provides an attractive contrast. This composite material is moisture-resistant and antibacterial.

The space between blade and bolster is filled with wood putty, ensuring a complete seal. This prevents water from seeping into the handle during cleaning, providing effective protection for the handle.

How do I care for my Japanese kitchen knife?

To guarantee the durability of your knife, it's essential to take the utmost care of it. Don't leave it to soak in the sink, and don't put it in the dishwasher.

Only wash the knife by hand using a non-abrasive sponge and mild soap, taking care not to get the handle wet. After washing, dry carefully to remove all traces of water, then store in a dry place.

Due to the high carbon content of the blade, it may change color slightly over time. However, this does not affect the knife's cutting performance, as it is a natural reaction to sliced food and moisture in the air.

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