Razor sharp straight out of the box with beautiful craftsmanship. The balance is perfect for a pinch grip, and the contour/bevel is very comfortable as well.
Item purchased will look different than item pictured due to variations in materials.
In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value). That is the District Cutlery difference.
Masakage Yuki knives are handmade with carbon steel 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) without most of the maintenance issues as cladding with stainless steel reduces the risk of rusting.
These knives have been named Yuki (snow) as the nashiji finish looks like snow and paired with the white and red handle gives an overall wintery look.
Shirogami #2 carbon steel clad with stainless steel
Rockwell Hardness 62:63
Oval handle of Magnolia wood and red pakka wood.
"Making knives is delicate work with many considerations." - Hiroshi Kato, Master Blacksmith
In 1935 Hiroshi Kato san's father became independent from his Sensei. After finishing high school Kato san began his apprenticeship under his father. It's amazing that after over 50 years as a knife maker he's still inspired by thinking of people cooking with his knives. He always considers balance when hammer the steel, keeping in mind where a knife needs to be thin and where it needs to be strong. The Yuki line is now made by Hiroshi's sone, Yoshimi, who continues his father's tradition of craftsmanship.
Yoshimi Kato also forges blades for the Kotetsu line of knives, as well as blades with his own stamp.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.