Masakage Yuki Nakiri 165mm
Ā
About Masakage Yuki -Ā
When you pick up the Yuki, youāll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or āwhite carbonā in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent rust. This line is one of our most popular and a frequent gateway into the world of hand-hammered knives.
Ā The name Yuki (meaning āsnowā in Japanese) comes from the frosty looking ānashiji,ā or āpear skin,ā finish.Ā
Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come!Ā
Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-sanās knives are among the most gorgeous, laser-like blades Iāve ever handled.
About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
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Shipping & Returns
Shipping & Returns
Description
Ā
About Masakage Yuki -Ā
When you pick up the Yuki, youāll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or āwhite carbonā in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent rust. This line is one of our most popular and a frequent gateway into the world of hand-hammered knives.
Ā The name Yuki (meaning āsnowā in Japanese) comes from the frosty looking ānashiji,ā or āpear skin,ā finish.Ā
Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come!Ā
Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-sanās knives are among the most gorgeous, laser-like blades Iāve ever handled.
About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
