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Masakage’s Shimo series is the handiwork of Yu Kurosaki, one of the more prodigious young bladesmiths represented on our site. Working out of Takefu Village, Kurosaki has gained a reputation for crafting knives that are great all-around performers, exhibiting wonderfully convex geometrics through the middle of the blade, exceptionally thin grinds behind the edge and world class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is deployed as the knives’ core steel. The rendering of this popular alloy is outstanding. It begs for high levels of refinement, is easy to sharpen, can handle acute angles, and exhibits excellent retention.
The Damascus cladding on the knife gives the line its moniker. Shimo, meaning “frost,” is manifested through the unique hammer patterns and finish meant to mimic the ice patterns that form on windows during the winter. The handle on the knife is traditional magnolia wood with a tough pakka wood ferrule. Like the blade, these unstabilized handles require care in maintaining.
The Masakage Shimo Nakiri is rendered in 165mm format, by far the most popular length for nakiris. The character of this line is particularly well suited to a nakiri. The flat edge profile, multi-purpose grind, and great treatment of White #2 make the Shimo particularly well suited to veggie prep work. That said, these knives are very reactive and require diligent care. Indeed, we recommend forming a patina on the blade before using it in a professional environment or when prepping more acidic foods.Blacksmith: Yu Kurosaki
Brand: Masakage
Construction: San Mai, Hammer Forged
Location: Echizen, Japan
Steel: White #2
Cladding: Reactive Damascus
Edge Grind: 50/50
Handle: Ho Octagonal
Ferrule: Buffalo Horn
Weight: 5.0 ounces
Blade Length: 165 mm (6.5")
Overall Length: 320 mm (12.5")
Thickness at Heel: 3.3 mm
Blade Height: 59.3 mm
The Damascus cladding on the knife gives the line its moniker. Shimo, meaning “frost,” is manifested through the unique hammer patterns and finish meant to mimic the ice patterns that form on windows during the winter. The handle on the knife is traditional magnolia wood with a tough pakka wood ferrule. Like the blade, these unstabilized handles require care in maintaining.
The Masakage Shimo Nakiri is rendered in 165mm format, by far the most popular length for nakiris. The character of this line is particularly well suited to a nakiri. The flat edge profile, multi-purpose grind, and great treatment of White #2 make the Shimo particularly well suited to veggie prep work. That said, these knives are very reactive and require diligent care. Indeed, we recommend forming a patina on the blade before using it in a professional environment or when prepping more acidic foods.
Reviews
12 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing knife love it have used it everyday since u got it Impressive Excellent and beautiful A truly amazing Nakiri from a grea supplier!!Posted By: Jarred Bren - verified customer
I think this is he most pleasing knife to own, I pulled I out of the box and he sound of the ultra thin blade literally can give someone chills, it sounds like it is... a razor thin, razor sharp knife. I have to tell anyone who considers his knife, white Damascus is very brittle and thus be careful with this particular knife because I will chip easily if mishandled. I found out the hard way as I chipped the blade soon after purchasing this knife, and I am careful with knives because I've owned Blue steel knives before this. Luckily, Mark Richmond is a true and honest business man who is more appreciative of knives and people who also share passion for knives than he is about making profit. Mark hooked me up with a discount because he understands that aspect of business and holding on to loyal customers. Thanks again Mark!!! great and amazing knives from a great business man!!!
I think this is he most pleasing knife to own, I pulled I out of the box and he sound of the ultra thin blade literally can give someone chills, it sounds like it is... a razor thin, razor sharp knife. I have to tell anyone who considers his knife, white Damascus is very brittle and thus be careful with this particular knife because I will chip easily if mishandled. I found out the hard way as I chipped the blade soon after purchasing this knife, and I am careful with knives because I've owned Blue steel knives before this. Luckily, Mark Richmond is a true and honest business man who is more appreciative of knives and people who also share passion for knives than he is about making profit. Mark hooked me up with a discount because he understands that aspect of business and holding on to loyal customers. Thanks again Mark!!! great and amazing knives from a great business man!!!
Amazing knifePosted By: Chip - verified customer
I am new to Japanese knives. Therefore I cannot compare to other ones. I cook at home.The knife has very attractive finish, very thin behind the edge. It is the first knife I saw that "sings" like my old single edge razor. Everything you slice feels like butter. As far as patina, I am still waiting on it. I also bought a masakage yuki that developed the patina first time I sliced a steak (and it looks amazing), but this one is resistant. I even brushed it with a lemon today and still nothing... Not that it does not look beautiful the way it is, but you know... Have not used it long enough to discuss edge holding, but do you really care??? I have not sharpened it yet but I used the 15$ finishing service and was happy with the result. Between the three knives I ordered, I do not have much hair left on my forearms from playing with them...This is an amazing (but somewhat expensive) piece of art that makes me smile every time I chop a vegetable. In fact, it can be an incentive to eat more veggies since every day I seem to make excuses to chop some... In case you did not know that may make you live longer... Money well spent.Also, very happy doing business with such an amazing owner, company, family... Impeccable service.
I am new to Japanese knives. Therefore I cannot compare to other ones. I cook at home.The knife has very attractive finish, very thin behind the edge. It is the first knife I saw that "sings" like my old single edge razor. Everything you slice feels like butter. As far as patina, I am still waiting on it. I also bought a masakage yuki that developed the patina first time I sliced a steak (and it looks amazing), but this one is resistant. I even brushed it with a lemon today and still nothing... Not that it does not look beautiful the way it is, but you know... Have not used it long enough to discuss edge holding, but do you really care??? I have not sharpened it yet but I used the 15$ finishing service and was happy with the result. Between the three knives I ordered, I do not have much hair left on my forearms from playing with them...This is an amazing (but somewhat expensive) piece of art that makes me smile every time I chop a vegetable. In fact, it can be an incentive to eat more veggies since every day I seem to make excuses to chop some... In case you did not know that may make you live longer... Money well spent.Also, very happy doing business with such an amazing owner, company, family... Impeccable service.
Masakage Shimo NakiriPosted By: Jonathan - verified customer
The knife is very sharp out of the box, horizontal slices into onions has very low resistance. The frost pattern is pretty nice looking, although this is where it lost a star rating because one side had black dots and other random dark discoloration points clearly not meant to be there. I hope these cosmetic imperfections will be removed by a rust eraser I have on order. The blade patinas with a yellow/light brown color very readily even after wiping the blade (wet and dry towel) after every single slice into an onion. Probably not the first choice for line work, but a nice choice for personal appreciation slower paced work at home where you might take extra care of your knives and smile every time you look at the blade.
The knife is very sharp out of the box, horizontal slices into onions has very low resistance. The frost pattern is pretty nice looking, although this is where it lost a star rating because one side had black dots and other random dark discoloration points clearly not meant to be there. I hope these cosmetic imperfections will be removed by a rust eraser I have on order. The blade patinas with a yellow/light brown color very readily even after wiping the blade (wet and dry towel) after every single slice into an onion. Probably not the first choice for line work, but a nice choice for personal appreciation slower paced work at home where you might take extra care of your knives and smile every time you look at the blade.
An awesome knife!Posted By: Ben S - verified customer
I chose this nakiri, to match my banno bunka from this line. Like my bunka, it doesn't disappoint. The damascus is beautiful, and it shaves hair out of the box. The blade is quite thin, and light. It's balanced just above a pinch grip.The tip is nicely rounded, allowing you to rock chop. If you're looking for a great nakiri at a great price, get this.
I chose this nakiri, to match my banno bunka from this line. Like my bunka, it doesn't disappoint. The damascus is beautiful, and it shaves hair out of the box. The blade is quite thin, and light. It's balanced just above a pinch grip.The tip is nicely rounded, allowing you to rock chop. If you're looking for a great nakiri at a great price, get this.
Product ReviewPosted By: Tony - verified customer
Bought this knife based on the recommendations in the forum. As usual, the knife was delivered very promptly - Thanks Mark!! OOTB sharpness was good, though not fantastic - certainly sharp enough to use effectively and efficiently. Three weeks later and the edge is still there, mostly. Very impressive. F&F is great and the aesthetics are better than the picture shows. Highly recommended!!!
Bought this knife based on the recommendations in the forum. As usual, the knife was delivered very promptly - Thanks Mark!! OOTB sharpness was good, though not fantastic - certainly sharp enough to use effectively and efficiently. Three weeks later and the edge is still there, mostly. Very impressive. F&F is great and the aesthetics are better than the picture shows. Highly recommended!!!
Product ReviewPosted By: Joe - verified customer
There was no surprise with this knife. It is very sharp, well-finished, ergonomically and aesthetically pleasing, and very light weight. The finish releases food, including potatoes, very well. This is now my go-to knife and hard to imagine a better one.Lastly, I selected this nakiri among all others for the depth of the blade (59mm), and the curve of the blade nearest the handle. The depth and the thinness of the front edge make this a good tool for picking up chopped food to move from cutting board to skillet or pot.
There was no surprise with this knife. It is very sharp, well-finished, ergonomically and aesthetically pleasing, and very light weight. The finish releases food, including potatoes, very well. This is now my go-to knife and hard to imagine a better one.Lastly, I selected this nakiri among all others for the depth of the blade (59mm), and the curve of the blade nearest the handle. The depth and the thinness of the front edge make this a good tool for picking up chopped food to move from cutting board to skillet or pot.
Product ReviewPosted By: Roy - verified customer
Very beautiful patterning, extremely thin behind edge hence effortless cutting. Achieves razor edge, but does not hold it as long as blue steels. However, I use full shinogi depth as bevel on l/h side (a sort of flat back)and about 30 degree microbevel on open side. Edge lasts 4 or 5 times longer. Readily restored to razor sharpness with a couple of light strokes from a polished steel. I now do this on all kitchen knives.
Very beautiful patterning, extremely thin behind edge hence effortless cutting. Achieves razor edge, but does not hold it as long as blue steels. However, I use full shinogi depth as bevel on l/h side (a sort of flat back)and about 30 degree microbevel on open side. Edge lasts 4 or 5 times longer. Readily restored to razor sharpness with a couple of light strokes from a polished steel. I now do this on all kitchen knives.
Product ReviewPosted By: Teo - verified customer
Just reporting back on my Nakiri after almost a year using it. By far the best Nakiri I have ever owned. It is a true laser in every aspect of what that word truly means. It drops through every ingredient with ease. There is absolutely no wedging on any ingredient no matter how dense. That is what I call a true laser. In my humble opinion, it is slightly better than the takeda knives in terms of food penetration; And this coming from a true takeda fan with 2 of his knives in my arsenal. Anyone eyeing the masakage line should get their feet wet with the shimo line. I guarantee, you would not be disappointed.
Just reporting back on my Nakiri after almost a year using it. By far the best Nakiri I have ever owned. It is a true laser in every aspect of what that word truly means. It drops through every ingredient with ease. There is absolutely no wedging on any ingredient no matter how dense. That is what I call a true laser. In my humble opinion, it is slightly better than the takeda knives in terms of food penetration; And this coming from a true takeda fan with 2 of his knives in my arsenal. Anyone eyeing the masakage line should get their feet wet with the shimo line. I guarantee, you would not be disappointed.
Product ReviewPosted By: teo - verified customer
I received my nakiri today and i have to say that I am very impressed with it. It was very sharp out of the box and glided through all my ingredients with very little effort. It is paper thin behind the edge, light as a feather with the best finish sharpening job I have seen so far. I would say that in terms of sharpness and how light it feels, it is on the same realm with takeda; I own a takeda gyuto 240. With the design and the feel and the steel used(W2), even though my favorite is Aogami super, I would consider this a masterpiece of a blade worth every penny.
I received my nakiri today and i have to say that I am very impressed with it. It was very sharp out of the box and glided through all my ingredients with very little effort. It is paper thin behind the edge, light as a feather with the best finish sharpening job I have seen so far. I would say that in terms of sharpness and how light it feels, it is on the same realm with takeda; I own a takeda gyuto 240. With the design and the feel and the steel used(W2), even though my favorite is Aogami super, I would consider this a masterpiece of a blade worth every penny.
