Masakage Yuki Shirogami 2 13cm Japanese ko-bunka knife

This13 cm Masakage Yuki Shirogami 2 ko-bunka knife is the refined expression of a perfect compromise between handling and performance. Hand-forged in the cutlery village of Takefu (Fukui prefecture, Japan) by master craftsman Yoshimi Kato, this kitchen knife combines the finesse of high-performance steel with traditional Japanese know-how. It embodies the link between heritage and modern use.

Blade performance: razor-sharp edge and Japanese tradition

The blade of this ko-bunka knife measures 13 cm, a compact size that offers optimal control, particularly useful for precision work such as slicing herbs, cutting small vegetables or preparing fine meats.

It is forged from a core of Japanese Shirogami 2 steel (also known as White Paper Steel #2), a very pure carbon alloy developed by Hitachi. This steel is prized by Japanese knifemakers for its ability to achieve an extremely fine cutting edge and to be easily resharpened. It contains around 1.3% carbon, making it very hard.

In fact, its hardness reaches 62HRC on the Rockwell scale, giving the blade excellent edge retention, while retaining a certain ease of sharpening: a balance sought after by professionals and enthusiasts alike!

To compensate for extreme hardness, the blade features San Maï construction, with a layer of soft stainless steel surrounding both sides of the carbon core. The result: you benefit from the performance of Shirogami, while enjoying greater robustness in use. A combination of tradition and modern practicality!

Finally, the Nashiji (Japanese for "pear skin") finish gives the blade surface a textured, almost frosted appearance. This hand-crafted finish limits the adherence of food and accentuates the artisanal character of your Japanese kitchen knife. Each blade features unique aesthetic irregularities, reflecting the handiwork of blacksmith Yoshimi Kato.

Traditional Japanese handle: balance and natural comfort for this bunka knife

The handle of your Japanese kitchen knife is made from magnolia wood, a light-colored wood often used in artisan cutlery for its resistance to humidity and its stability.

It is complemented by a bolster made fromred pakkawood, a composite material based on stabilized wood and resin. This material is highly resistant to humidity and heat. Its red hue provides an elegant contrast with the light wood of the handle and reinforces the solidity of the whole.

The handle is oval-shaped for excellent balance, with a controlled lightness that enhances agility, especially during long preparation sessions. It offers excellent grip, whether you're right- or left-handed!

Summary of your Masakage Yuki knife features

• 13 cm blade in Shirogami #2: very sharp, long-lasting cutting edge

Hardness

• 62HRC: excellent edge retention

• San mai construction: greater robustness

• Nashiji finish: refined aesthetics and reduced grip

• Oval magnolia handle with pakkawood bolster : comfort, lightness, stabilization

• Compact ko-bunka shape: versatile, ideal for vegetables, fine meats, herbs

• Handcrafted in Takefu: guarantee of a unique, masterfully crafted Japanese knife

Our care and maintenance advice for a Japanese craft knife

Hand-wash your bunka knife immediately after use with a soft sponge and neutral soap. Once washed, dry immediately and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.

From time to time, apply a thin coat of mineral oil to the blade to prevent corrosion. During use, a natural patina may appear on white steel: this is normal and protects against surface rust.

Masakage blacksmith and Takefu workshop

Masakage is a Japanese brand that collaborates with renowned Japanese blacksmiths to bring you exceptional Japanese knives!

Artisan Yoshimi Kato forged this Masakage knife at Takefu Knife Village, perpetuating Fukui's two-thousand-year-old know-how. Each blade is shaped, polished, adjusted and engraved by hand. The approach is meticulous: every variation, patina or surface texture bears witness to the craftsmanship. The name Yuki, meaning "snow", is evoked by the Nashiji finish, reminiscent of a fine frosty mist on the blade.

Trained by his father-in-law Hiroshi Kato, a respected master blacksmith and co-founder of the Takefu knifemaking village, Yoshimi Kato perpetuates his know-how while developing his own creations. Since 2013, he has made a name for himself with his rapid mastery of techniques and his ability to combine tradition and innovation, winning over many chefs.

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