For those elsewhere visit this link and see what you can find. I like the Mizu's finish and both have a cool look on to their own. Enter your email address to subscribe to Revivaler and never miss a new post. Spicy garlic fried chicken (Kkanpunggi: 깐풍기) - Duration: 11:54. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. The Zero has a polished finish and a western handle. He began his blacksmith work in 2002 when he started working in Kanehiro-Uchi-Hamono. Review Subject Required. Masakage is one Japanese small producer of hand made chef’s knives. Not heard anything about the Kohetsu fit and finish though, so chances are that may be the deciding factor as I don't like to have to sand down my knives. STANDARD. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. $166.00. Kurosaki-san claims he was not a natural blacksmith from the beginning and wanted to It would add a whole new dimension not normally seen and this will set you apart. The Koishi doesn’t really have a flat spot. Dutch knife maker, handle maker and leather worker Frederiek de Vette made a handle out of mammoth tooth and bog oak for my Masakage Koishi. We are a trusted supplier of traditional Japanese Chef Knives from Yoshimi Kato, Sakai Takayuki, Seto Iseya, Mastani, Nao Yamamoto, Takamura Shigeki Tanaka and Tojiro. Mammoth tooth is heavier than wood, but not as much as you might think. Their Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. You can see hunting knives, custom kitchen knives, machetes, sickles, blades made of Damascus steel and engraved knives. (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2019 Revivaler. … The numbers in the factsheets refer to the knives with the original handles. We work with professional Chef's to select the very best knives from the best blacksmiths . I have read reports that the kurouchi finish on the Koishi would cause some drag when cutting, but I did not experience this. Their differences in profile makes the Zero a bit more suitable for push cutting, whereas the Koishi is very good at rock chopping. Originally, the Koishi came with an octagonal handle of cherry wood and a black pakka wood ferrule. They’re known as beautiful knives that are good performers. This series is named Kumo (cloud) because the blades look like stormy clouds. PROFESSIONAL. Your opinions are greatly welcomed The Zero has a spine with almost no distal taper: it is about 1.9 mm wide over almost its entire length. So, I love my Masakage santoku. I wrote a separate blog post on the handles, so in this review I will concentrate on the blades. I have a set of Henckels as well, but I would rather use my Japanese blades any day. Masakage is one Japanese small producer of hand made chef’s knives. Close menu. I think it is entirely personal which one you may prefer, but both a great knives. It is an attitude that tends to be reflected in the quality of typical Chinese made goods; the price may be low but the quality control is commonly lacking. Both handles were well finished. The first Masakage I owned was a Yuki. Carbon steel, being a bit finicky isn't for everyone. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. They are my very favourite knives. I’ve long been interested in Masakage knives. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. I was looking for a fully carbon gyuto and this one caught my eye. Take one glance and it’s clear these knives are the result of care, attention and years of experience. Around the year 1000AD a sword smith somewhere decided that a gently curved single cutting edge sword that could be wielded with two hands would be the most efficient weapon and so the Japanese sabre was born. Masakage Kumo Suhijiki 270 mm $ 999.00. Rating Required. What both knives share is that they are wickedly thin just above the edge. Showing the world's retailers of the handmade Masakage Japanese Chef Knives, handmade and hand sharpened to give you the sharpest knife for your kitchen. What I'm wondering is, will I see a similar performance with Takeda's gyutos? I'm looking to purchase both over time, in the 240mm size. Konosuke Honyaki Aogami #2 240mm Gyuto - Duration: 4:13. Chef Knives To Go offers the knife enthusiast, home cook, and the professional chef an unmatched selection of artisan crafted, high performance kitchen This knife is handmade by Anryu san, a 4 th generation blacksmith with over 50yrs experience from Takefu Knife Village. The profiles of the knives are somewhat different. Similarly to appreciate the Nihonto one needs to train under a teacher who understands the art of drawing and cutting with the sword, one who has attained mastery. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. It only tapers near the tip and at 1 cm from the tip it is, like the Koishi, 1.1 mm wide. Made with VG10 stainless steel these knives are great to use and have few maintenance worries. If you are interested in DVD’s, Japanese sharpening stones and other equipment then  Nihonzashi is a good place to start looking. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. His travels have taken him to Indonesia, Israel, Italy, Japan and a number of other countries. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. I bought the Masakage Santoku Aogami for my son last year and it is fantastic. Yes, it can be argued that both the sword and the kitchen knife are designed for cutting up prime meat, and indeed in my house we have a tradition of carving the Christmas turkey with a katana, but that’s where the similarity ends. I have the nakiri and it cuts like a dream, but does react up to the kurouchi finish. View entire discussion ( 2 comments) More posts from the chefknives community. Masakage describe their knives as “knives to fall in love with”. 18:29. Masakage kitchen knives is a luxury performance brand of knives founded by Takayuki Shibata. For other knife types and handles choose from the Chef's Armoury Bespoke range of knives … The spines of the knives are quite different. The Masakage Yuki 120mm petty has really good edge retention, the white #2 gets really sharp,easily takes an edge, easy to maintain because of the cladding, a little thick for a petty above the shinogi line so its a bit stiff and wedges just a bit but thin enough behind the edge to do really thin cuts. I'm a dude with big hands and I prefer knives with much taller bellies. When it comes to Japanese kitchen knives we sometimes find people wanting to compare the Japanese knives to the “Samurai sword” and whilst its true that some of the technology is shared the reality is that a sword and a kitchen knife are used in a totally different way for rather different purposes. Knives are made in a variety of styles to suit different tastes in aesthetics. As I wrote, both knives are made of stainless cladded Aogami Supersteel, which is hardened to about 64 HRC. A commonly used example of the Japanese fixation with quality is the Japanese sword. Masakage Kumo Collection Handmade by Anryu san Knife Care. Something else they share is their height at the heel: 47 mm for both knives. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. Hardened up to 63:65 Rockwell, edge retention of these blades is … Their Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. I chose the different steel based on Cutting edge Knives advice pages. Comments Required. Masakage knives begin as chunks of steel that are then hammered by hand before chopping food in your kitchen. The steel these knives are made of is great. Kato-san taught him well, and now he’s considered a master himself. So I changed it for a Koishi. Masakage Nakiri Review (2 knives) - Duration: 18:29. Change ), You are commenting using your Twitter account. I can see a close up of the edge impression once you have your Dino-lite with measurement capability on it. Change ). Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. .. Masakage Kumo Suhijiki. The Zero does have a proper flat spot, but the remainder of the profile is similar to that of the Koishi. Both have Wa Handles and I've heard the fit and finish on Masakage's are amazing. At first sight the Zero may look as the Western version of the Koishi: it has no kurouchi and a western handle instead of a yo handle, but it shares with the Koishi a hammered finish and the fact that it is made of stainless cladded Aogami Supersteel. US chef and handle maker Matt Delosso made a handle for my Masakage Zero out of Mammoth tooth and Ctek, with a brass bolster. Posted by 3 days ago. (The choil shots only show this marginally.). Maangchi Recommended for you. We also specialise in … Change ), You are commenting using your Facebook account. It’s razor sharp and it slices well, but the blade profile is not really the best for turkey carving and the blade is much too thick. Both knives had above average food release. We make only the best knives for you and your family. The knives come with a cherry wood wa (octagonal) handle with black ferrule for contrast. 496. They also dealt well with onions, although I must say that knives with thinner tips, like my Carter funayuki or my Dalman gyuto worked even better on these. Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty … I've got 3 knives of similar types.. a Masakage Petty, and a Yanagi and Nakiri made in a very similar way that were brought to me from Japan by a friend (I suspect the Nakiri might be a Masakage as well but I can't tell).. There are three master blacksmiths at Masakage, Hiroshi Kato, Katsushige Anryu, and Yu Kurosaki, and one master knife sharpener Takayuki Shibata. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. I experienced no wedging at all. Jon Branch is the founder and senior editor of Revivaler and has written a significant number of articles for various publications including official Buying Guides for eBay, classic car articles for Hagerty, magazine articles for both the Australian Shooters Journal and the Australian Shooter, and he’s a long time contributor to Silodrome. 2 years ago. A Japanese friend once said to me that for a Japanese it is not just the things that are visible that are important, the things that are invisible, the things that no-one will actually notice are just as important. Menu. This was however, a bit of a disappointment: it was quite thick above the edge and consequently it wedged on a lot of foods. Shibata-san recognized the talents of the blacksmiths working at Takefu Knife Village and put together a team of master knifemakers such Katsushige Anryu, Hiroshi Kato and Yu Kurosaki to create beautiful blades with extraordinary steel. Denver, Colorado. This was at the proposal of Matt Delosso who was going to make a handle for me. 720-292-4277. ( Log Out /  There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. The Zero came with an ironwood handle and a welded bolster. Really love the height of the blade plenty of knuckle clearance. Knives specifically designed for the professional sushi chef. Even though both knives came out of the box pretty sharp, I first took them to my stones. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato. Conversation pieces that help define your kitchen. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. The Koishi has a spine that is 3.4 mm wide above the heel and then gradually tapers to 1.1 mm at 1 cm from the tip. The rosewood … Create a free website or blog at WordPress.com. The Zero has a polished finish and a western handle. The Japanese have a long tradition of a different attitude to quality which might best be summed up as “It’s not done until it’s perfect”. No-one is likely to 3D print a Japanese Nihonto any time soon, if ever. And whereas the Zero has a proper flat spot, the Koishi has a recurve towards the heel. MrKnifeFanatic 167,296 views. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) without most of the maintenance issues as cladding with stainless steel reduces the risk of rusting. ( Log Out /  Jon has done radio, television, magazine and newspaper interviews on various issues, and has traveled extensively, having lived in Britain, Australia, China and Hong Kong. Whatever your priorities, the chart below should help. And whilst in China a variety of sword designs of varying efficiency and quality were produced the Japanese fixed on perfecting one, and perfect it they did, focusing not just on that which was visible, but on that which was invisible. I personally really like the understated elegance of the Hikari collection, which have you fallen in love with? In mainland China there is a saying “Done is better than perfect”. Crafted by master blacksmiths and in a range of beautiful styles and steels, Masakage knives blend outstanding quality with value for money. So we expect somewhat different techniques for making a hand made Japanese knife for a chef compared with a sword made for carving up prime meat and bone in more difficult circumstances. ie: rust prevention, edge retention, sharpening. Anryu forges both his knives and the Masakage Kumo, The Masakage Kumo has a laser grind where his own knives have a more typical workhorse grind but the steel is better in his own knives compared to the Masakage Kumo for the most part atleast for his carbon knives that is . Masakage Hammer forged knives from Fukui A selection of the most popular carbon steel blade from Masakage. Carving a turkey with a katana is actually a bit awkward. He LOVES it!!. I can be brief about the cutting performance of both knives: they cut great. Instead, it has a recurve towards the heel. All Rights Reserved. These knives hold their edge for an extremely long time, are easy to sharpen and are among the most beautiful blades you’ll ever see. Each knife has that inestimable quality of being hand made and therefore just a little bit unique and personal. Finding a suitable teacher outside of Japan can be a challenge but there are some. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) while drastically reducing the risk of tarnishing. And the edge will stay sharp for a long time as well. However, it's small. Having trouble deciding which Masakage line is right for you? Skip to content. Masakage Yuki Collection Handmade by Kato san Knife Care. He has studied the Japanese sword arts and has a long history of involvement in the shooting sports, which has included authoring submissions to government on various firearms related issues and assisting in the design and establishment of shooting ranges. One does have to be a bit careful with these knives, since they are so thin above the edge. Name Email Required. Our knives are excellence in the palm of your hand. Home; About; Products; Services; Shop; Blog; FAQ; Contact; 0 No products in the cart. Unless I find something else later on. They are really a great looking/working gift for you or another. The main difference regarding looks is that the Koishi has a kurouchi finish, wheareas the Zero does not. Both knives have been ground somewhat asymmetrically and near the edge their grind is slightly hollow. Change ), You are commenting using your Google account. These knives are things that you are likely to keep and pass on to your next generation. Experience from Takefu knife Village showcase their talent and their mind-blowingly sharp knives with quality is the Japanese fixation quality. 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