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A Japanese chef' s knife for versatile cutting!
24cm blade in San Maï structure: 3 alternating layers of steel
Shirogami #2 Japanese steel core: approx. 1.3% carbon
Stainless steel top layer for added strength
62HRC Rockwell hardness: excellent edge retention
Nashiji blade finish with hand-engraved kanji - Traditional
Magnolia wood handle and redpakka bolster - Oval shape
Handcrafted by Yoshimi Kato at Takefu Cutlery Village
Carbon knife: requires careful maintenance
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The Masakage Yuki Shirogami 24 cm is an artisanal Japanese chef's knife that combines traditional craftsmanship with contemporary performance! Hand-forged at Takefu Knife Village by artisans trained in the ancestral method, this gyuto knife is designed to deliver a smooth, clean cut with every movement. Whether you're preparing vegetables, meat or fish, its long, balanced blade facilitates precise gestures in all your recipes!
The blade of this Japanese chef's knife is forged using the San Maï method, which consists of wrapping a central core of rigid steel between two layers of softer steel.
Here, the core is made of Japanese Shirogami #2 (or White Paper Steel 2), an alloy with a very high carbon content of up to 1.3%. It is one of Japan's most prized alloys for its extreme purity and ability to produce an ultra-fine cutting edge.
It is a traditional non-stainless steel, often reserved for the most experienced blacksmiths as it requires rigorous heat treatment. The result is a blade of remarkable cutting precision, easy to sharpen and capable of cutting cleanly without crushing food fibers.
The heat treatment applied achieves a hardness of around 62HRC on the Rockwell scale, ensuring excellent edge retention while retaining relative ease of maintenance.
The Nashiji finish gives the blade a very elegant, rustic appearance, while helping to limit food adherence during cutting. Each blade is hand-engraved with Japanese kanji, the signature of the blacksmith and a guarantee of truly artisanal craftsmanship.
The handle is crafted from magnolia wood, a light-colored, naturally moisture-resistant wood that is both light and strong.
Its traditional Japanese oval shape offers a comfortable, intuitive grip, ideal for prolonged use in the kitchen without hand fatigue or tightness. This ambidextrous shape is appreciated by right- and left-handed users alike.
At the junction between blade and handle is a bolster made of red pakkawood, a high-pressure compressed composite material renowned for its stability and aesthetic appeal. This contrast between the light wood of the handle and the deep red tones of the bolster reinforces the refined, warm character of your handcrafted Japanese knife, while ensuring a solid, durable connection between the elements.
bolster
To preserve the qualities of your handcrafted chef's knife, rigorous care is essential. Avoid prolonged contact with water: never soak your knife or use the dishwasher, as this could damage the blade and handle.
Wash only by hand, using a soft sponge and non-abrasive soap, taking care not to get the handle too wet. Wipe immediately after use with a dry cloth, then store in a dry place.
The carbon-rich blade may develop a slight patina over time. This change in color is completely natural and in no way affects cutting performance: it simply reflects the interaction between the steel, humidity and the food being processed.
Masakage Yuki knives are the work of Yoshimi Kato, a blacksmith based in the heart of Japan's Takefu Knife Village. This knifemaking village brings together a number of craftsmen who share their know-how, equipment and experience, in a spirit of transmission and innovation. It is a genuine training center for young blacksmiths, supervised by experienced masters who perpetuate traditional forging techniques.
Yoshimi Kato was trained by several renowned figures, including his father-in-law, Hiroshi Kato, one of the country's most respected master blacksmiths. Hiroshi has devoted almost 50 years to making exceptional knives, and is one of the founding members of the Takefu Knife Village. Now retired, he continues to pass on his knowledge to new generations of craftsmen.
Yoshimi has taken over the family workshop, keeping his master's legacy alive while developing his own knife lines. Since his debut in 2013, he has distinguished himself through his rapid mastery of forging techniques, blending Japanese tradition with personal touches. His creations win over many chefs for their precision, balance and meticulous aesthetics.
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