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|---|---|
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About Masakage Yuki -
When you pick up the Yuki, you’ll 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 ‘white carbon’ 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.
The name Yuki (meaning ‘snow’ in Japanese) comes from the frosty looking ‘nashiji,’ or ‘pear skin,’ finish.
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!
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-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.
About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s 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 “done” 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.
| Shape | Nakiri |
|---|---|
| Maintenance Level |
Medium - Part of the blade can rust
Rust Prone ⓘ
This knife can rust, click to learn more.
|
| Blade Length | | |
| Blade Height | |
| Thickness | 2.5 mm |
| Weight | |
| Steel Type | |
| Rockwell Hardness | 62 - 63 |
| Edge/Bevel | |
| Handle | Wa (Japanese) Handle - Oval Magnolia Red Pakkawood Collar |
| Knife Line | Masakage Yuki |
| Blacksmith | Yoshimi Kato |
| Made in | Echizen, Fukui, Japan |
| Brand | Masakage |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.
Overall rating: 4.9468083 / 5 from 94 reviews.
The Masakage Yuki Nakiri 165mm is highly praised for its exceptional craftsmanship, smooth texture, and razor-sharp edge. Customers appreciate its perfect fit and finish, making it ideal for vegetable chopping. The heavy spine aids in sweeping food from the cutting board effortlessly.
Review topics: ["weight","fit","quality","handle","looks","finish","value","edge","balance","staff","maintenance","gift","performance","feels","service","price","works","knife","blade","nakiri","spine","addition","sharpness","cuts","vegetables","knifewear","care","slices","ground","wood"].
"Very happy so far with the first week of use. I currently have a Yu Kurosaki Sasame Gyuto 210mm, and Masakage Koishi AS Petty 120mm and am very happy with the look and, more importantly, the feel of the Yuki. The Yuki feels a bit more refiend than the Koishi. The blade has a great forward weight to it and cuts through veggies with ease. I love prepping food with this new addition. A Nakiri is a must if you cook and prep lots of whole foods."
"Very sharp, a nice broader blade than most so I can guide the cutting action with my knuckle and keep my fingers out of the way. . not cheap, not crazy expensive,but I’m pleased that I bought it. Thanks for the help when choosing the knife."
"Exactly what I was looking for; a great knife to use to cure veggies and fruit (which is most of the cutting one does, right?)."
"Great product, well made, super solid design. Highly recommended"
"I don’t know why I waited so long for good knives. I love this Nakiri. Prepping veggies, so far a lot of sweet potatoes, with this verses my department store knife is such a game changer. The quality is absolutely superb and the knife is just stunning. The “extra care” is something I enjoy so thankfully that’s not been an issue at all. I love it. Don’t hesitate at all!"
"Absolutely love this knife! The balance and fit in hand are perfect, making it a joy to use for extended prep sessions. The blade is razor-sharp right out of the box and holds its edge beautifully. It slices through vegetables effortlessly, and the grind is impeccable. With proper care, I can see this lasting a lifetime. Highly recommended for anyone serious about their kitchen tools."
"Well balanced and easy to use"
"My first Japanese knife was a Shun santoku and it was a big step up from my 40-year-old's Zwillings but this knife,I am certain, is what they use to split atoms. It is so sharp, so light, and so easy to use. I can't wait to buy more from the same collection. Initially I was a bit wary about the handle which seems unfinished. But what I have discovered is that because of that unfinished texture it just grips my hand and I don't have to put a lot of pressure on the handle to maintain control. It never slides around."
"Love this! The fit in the hand is superb, Balance is great and oh so sharp. Carrots beware. In store service was terrific, first time shopper will be back"
"The first thing I noticed about this knife after unboxing it is how silly the thin tang looks compared to the size of the blade. While functionally it has no effect, the tang and spine near the handle are quite thick and robust, it looks like it would be flimsy in person. The aesthetics of the blade finish are great, but the choil and spine are pretty sharp. This knife is also pretty thick and I found that it wedged on some hard veg. Fortunately the stainless cladding is really thick and after a very thorough thinning, and a quick sandblast to restore the textured finish, the knife cuts much better. Out of the box sharpness was decent but the edge steel is a joy to sharpen and so easy to get a very sharp edge on. I ended up spending a few days of grinding on machines and stones, polishing, and finishing to make this knife work for me, but now I love it! Overall finding tall stainless nakiris is hard and this one is really good for what it is!"
