Masakage Shimo 21cm Shirogami handmade japanese chef's knife

Masakage Shimo knives are handcrafted by master blacksmith Yu Korusaki san. This young craftsman works in the Takefu Knife Village , which is home to a large number of artisan blacksmiths. Gathered in the same place, they can share their know-how with each other. That's why it's such a popular area for apprentice blacksmiths, who can be taken in hand by a master who will teach them everything they need to know.

Kurosaki began his training in the early 2000s, and worked with Master Kanehiro for 12 years. Kanehiro taught him everything from forging to sharpening. It was after receiving orders from customers who were very satisfied with his blades that he decided to set up his own workshop, with the encouragement of his master. He also trained with the famous Hiroshi Kato San, a renowned master blacksmith and one of the founding members of Takefu Village. From now on, it's Yu Kurosaki San who trains his apprentice, so that one day, he himself can open his own workshop.

Here, he signs the Masakage Shimo 21cm chef's knife. With this knife, you can cut several types of food, such as meat, vegetables, herbs... It's an all-purpose knife that's perfect if you're just starting out and you're lost among all the models on the market.

Its forged blade has a core made of White Paper Steel, produced by Hitachi (a steel mill recognized in many countries, and which supplies a large number of Japanese knife manufacturers). This particular steel is considered quite pure, with a high carbon content of up to 1.2% (for a hardness of around 61 HRC).

This high carbon content ensures a long-lasting cutting edge. Despite its hardness, this steel is easy to sharpen, making maintenance a pleasure. The blade is dressed in a beautiful, light damask, alternating steel and iron. The result is delicate, and it's from this visual feature that the range takes its name. Indeed, "shimo" means "frost" in Japanese, and this unique damascus truly gives the impression of a finely glazed blade. Japanese poetry and finesse can be found in the smallest details.

The brand name has been engraved on the cutting surface for even greater authenticity. It blends seamlessly with the various damascus colors, and remains discreet.

The handle is made of magnolia, a pleasantly light, grit wood. Its octagonal shape hugs the palm of your hand, so it's comfortable to hold, whether you're right- or left-handed.

A black Pakkawood bolster (a moisture-resistant, antibacterial composite material) links the blade to the handle. The junction between the blade and the bolster is filled with a wood paste that seals the whole, and prevents small scraps and cleaning water from penetrating the inside of the handle.

Care and maintenance :

The knife can be cleaned by hand. You can use a mild soap and run it under lukewarm water, without using an abrasive sponge. Then wipe with a soft cloth to remove all traces of moisture from the blade and wooden handle.

Note that the knife is sensitive to corrosion. In fact, its carbon steel is not stainless (which is why the cutting edge is sharper and more durable), so it should not be soaked or put in the dishwasher. Note also that a carbon blade may change color over time (or show small spots), which is perfectly normal (contact with food acidity, humidity in the air...). For a more thorough treatment, you can dip the blade in mineral oil from time to time.

The knife comes in a sober, traditional blue box.

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