Menu. PROFESSIONAL. Crafted by master blacksmiths and in a range of beautiful styles and steels, Masakage knives blend outstanding quality with value for money. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. 720-292-4277. These knives hold their edge for an … There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. Made with VG10 stainless steel these knives are great to use and have few maintenance worries. Yes, it can be argued that both the sword and the kitchen knife are designed for cutting up prime meat, and indeed in my house we have a tradition of carving the Christmas turkey with a katana, but that’s where the similarity ends. Review Subject Required. Create a free website or blog at WordPress.com. We make only the best knives for you and your family. Change ), You are commenting using your Twitter account. The spines of the knives are quite different. I experienced no wedging at all. The numbers in the factsheets refer to the knives with the original handles. I was looking for a fully carbon gyuto and this one caught my eye. These knives hold their edge for an extremely long time, are easy to sharpen and are among the most beautiful blades you’ll ever see. STANDARD. .. US chef and handle maker Matt Delosso made a handle for my Masakage Zero out of Mammoth tooth and Ctek, with a brass bolster. Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. I have the nakiri and it cuts like a dream, but does react up to the kurouchi finish. One does have to be a bit careful with these knives, since they are so thin above the edge. These knives really show the importance of a blade being thin just above the edge. Shibata-san recognized the talents of the blacksmiths working at Takefu Knife Village and put together a team of master knifemakers such Katsushige Anryu, Hiroshi Kato and Yu Kurosaki to create beautiful blades with extraordinary steel. He has studied the Japanese sword arts and has a long history of involvement in the shooting sports, which has included authoring submissions to government on various firearms related issues and assisting in the design and establishment of shooting ranges. Anryu forges both his knives and the Masakage Kumo, The Masakage Kumo has a laser grind where his own knives have a more typical workhorse grind but the steel is better in his own knives compared to the Masakage Kumo for the most part atleast for his carbon knives that is . The Koishi doesn’t really have a flat spot. They can take a wickedly sharp edge! Similarly to appreciate the Nihonto one needs to train under a teacher who understands the art of drawing and cutting with the sword, one who has attained mastery. Close menu. (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2019 Revivaler. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. The Japanese “Katana” is filled with subtlety and hidden technologies and one should never imagine that one can assess the Japanese sword by buying a Chinese made imitation and “testing” that, as we sometimes see on TV shows. View entire discussion ( 2 comments) More posts from the chefknives community. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. Chef Knives To Go offers the knife enthusiast, home cook, and the professional chef an unmatched selection of artisan crafted, high performance kitchen Their hammered finish probably helps a little in this. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. As I wrote, both knives are made of stainless cladded Aogami Supersteel, which is hardened to about 64 HRC. You can find well put together Review love the height of the blade, however, we see! 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Finest handmade Japanese knives to the world 2 years ago are good performers 깐풍기...