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One of the most attractive and unique blade finishes we have seen is that of the Masakage Shimo line of knives created by one of our favorite blacksmiths, Yu Kurosaki. He works in the famous Takefu Knife Village in Echizen, which has been highly recognized for supplying excellent products for 700 years.
Kurosaki-san has earned a reputation for crafting knives that are wonderful all-around performers, exhibiting excellent convex geometrics through the middle of the blade, very thin grinds behind the edge, and top class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is utilized as the core steel. The Shirogami #2 is wrapped with an iron damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, and the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
180mm is the entry length of most gyutos. This is a knife for lovers of more compact blades or those who work in reduced areas or on smaller cutting boards. But do not let the diminutive size fool you into thinking this is reflected in the knife’s performance. This is a cutter capable of taking on pretty much any normal kitchen task.Brand: Masakage
Line: Shimo
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: Hammer Forged
Core Edge Steel: White #2
HRC: 62
Cladding: Carbon Steel Damascus/Sand Blasted
Engraving: Hand Engraved
Weight: 4.1 ounces
Blade Length: 178mm
Overall Length: 330 mm
Thickness at Heel: 2.75 mm
Blade Height: 43mm
Kurosaki-san has earned a reputation for crafting knives that are wonderful all-around performers, exhibiting excellent convex geometrics through the middle of the blade, very thin grinds behind the edge, and top class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is utilized as the core steel. The Shirogami #2 is wrapped with an iron damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, and the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
180mm is the entry length of most gyutos. This is a knife for lovers of more compact blades or those who work in reduced areas or on smaller cutting boards. But do not let the diminutive size fool you into thinking this is reflected in the knife’s performance. This is a cutter capable of taking on pretty much any normal kitchen task.
