By buying this product you can collect up to
39990
points.
Your cart will total 39990
points that can be converted into a voucher of
€20.00.
For buying this product you should have
799799
points.
Your current number of points is
0 points
.
A handcrafted Japanese knife designed for long, precise cuts!
27cm blade with San Maï structure: 3 alternating layers of steel
Shirogami #2 Japanese steel blade core : approx. 1.3% carbon
Stainless steel outer layer: reinforced core protection
62 HRC Rockwell hardness: excellent edge retention
Nashiji finish with hand-engraved kanji, bearers of Japanese tradition
Magnolia wood handle and red pakkawood bolster - Oval shape
Hand-forged at Takefu Knife Village, Japan, by Yoshimi Kato
Carbon knife: requires careful maintenance
You might also like
Japanese know-how in the spotlight: Yoshimi Kato
The knives in the Masakage Yuki range are forged by Yoshimi Kato, a renowned craftsman from Japan's Takefu Knife Village. This knifemaking village brings together several blacksmiths who share tools, techniques and traditions, encouraging the transmission of ancestral know-how.
Trained in particular by his father-in-law Hiroshi Kato, a founding member of the village and a major figure in Japanese cutlery, Yoshimi Kato san has developed his own style while respecting traditional methods. Since 2013, he has been forging knives appreciated for their balance, precision and meticulous finish, perpetuating the Japanese craft heritage with rigor.
The 27cm Masakage Yuki Shirogami 2 sujihiki knife is a handcrafted Japanese knife designed for smooth, even cuts. Hand-forged at Takefu Knife Village, it follows in the purest Japanese tradition, where precision and mastery of gesture are at the heart of every piece produced.
Thanks to its slender profile, this sujihiki knife excels at cutting fish, meat and fillets, producing clean slices in a single movement. It offers a remarkably fluid feel.
The 27cm blade is forged using the San Maï structure . This is a traditional Japanese technique consisting of enclosing a core of hard steel between two layers of softer steel.
Here, the core is made from Shirogami 2 steel, also known as white steel n°2, an alloy renowned for its high purity and carbon content of up to 1.3%. This steel provides an extremely fine cutting edge, capable of cutting with precision without crushing food fibers. A layer of stainless steel covers the core to protect and balance it.
The blade achieves around 62 HRC on the Rockwell scale, guaranteeing excellent edge retention.
The Nashiji finish, with its slightly textured appearance, provides an elegant, traditional look while limiting food adherence. Hand-engraved kanji sign the craftsmanship and authenticity of this Japanese blade.
The handle is made from magnolia wood, a material traditionally used in Japan for its lightness and good resistance to humidity. It is pleasant to grip and use, and contributes to the overall balance of the knife.
Its oval shape ensures lasting comfort during prolonged cutting sessions. This ambidextrous geometry suits both right- and left-handed cooks, offering fluid, intuitive control.
The junction between blade and handle is reinforced by a bolster made of red pakkawood, a composite material renowned for its stability. It adds a warm aesthetic touch while guaranteeing a solid, durable connection between the elements.
This handcrafted Japanese knife has a carbon-rich blade that requires careful maintenance. Always wash by hand, using a soft sponge and mild soap. Wipe the blade thoroughly after each use and store in a dry place.
Do not use the dishwasher or soak in the sink. A slight patina may appear over time: this is natural and in no way affects cutting performance.
Discover our complete selection of cutting boards on Knifeleader.eu!
You might also like
