Masakage Shimo 27cm Shirogami Japanese sujihiki handmade knife

Masakage Shimo kitchen knives are crafted by master blacksmith Yu Korusaki san.

Kurosaki san can be seen in the photo above.

This young craftsman works in the Takefu Knife Village , which is home to a large number of old-fashioned blacksmiths. Gathered together in the same place, they can share their know-how and keep it alive. 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.

Our blacksmith began training in the early 2000s. He worked with Master Kanehiro for 12 years. Kanehiro teaches him everything from how to forge to how to sharpen...

After receiving orders from customers who were very satisfied with his blades, he decided to set up his own workshop, encouraged by 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 27cm sujihiki knife. It's a long carving knife that allows you to make impeccable slices of your fish or meat.

Its forged blade features a core 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).

As a result, the cutting edge lasts longer. Despite its hardness, this steel is easy to sharpen, making maintenance a pleasure. The blade features a light damascus finish, 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 that the blade is slightly icy. Japanese poetry and finesse can be found in the smallest details of your knife!

You can see that the brand has been engraved in kanji on the cutting surface, for even more authenticity. It blends in well 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 pulp that makes the whole thing watertight, and prevents small scraps and water from penetrating the inside of the handle.

How to care for my knife :

The knife is hand-cleaned. 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 oxidation. In fact, its carbon steel is not stainless (which is why the cutting edge is sharper and more durable), so don't soak it or put it in the dishwasher! Note also that a carbon blade may change color over time (or show small stains), which is perfectly normal (contact with the acidity of food, 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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