Masakage Yuki knives are crafted with a core of Shirogami #2 carbon steel clad in stainless steel. This combination offers the superior performance of carbon steel—such as exceptional edge retention, ease of sharpening, and a silky smooth cut—while minimizing maintenance concerns, as the stainless steel cladding helps prevent rust.

Named “Yuki” (snow) for their Nashiji finish, resembling snowflakes, and the wintery aesthetic created by the white magnolia wood and red pakka wood handle.

• Shirogami #2 carbon steel core with stainless steel cladding
• Rockwell Hardness: 62-63
• Oval handle made of magnolia wood and red pakka wood

The “Yuki” series, named for its frosty Nashiji finish and white magnolia handle, is handcrafted from hard Shirogami (white) carbon steel, clad in softer stainless steel. Beloved by customers for their exceptional edge retention, easy sharpening, and silky smooth cutting performance, these knives require minimal maintenance. This innovative knife-making approach ensures complete satisfaction with just a simple upkeep of keeping the edge dry.

Masakage’s Advantage Masakage’s primary goal is to provide stunning handcrafted Japanese knives.

These knives stay sharper longer than commonly available knives because renowned blacksmiths use harder steels.

All Masakage knives are hand-sharpened by Takayuki Shibata, one of Japan’s top professional knife sharpeners, making them likely sharper than most knives people have used before.

Masakage strives to make every knife beautiful, attracting users with the allure of exquisite kitchen tools.

These knives are convenient for both right- and left-handed users, as they do not feature right-biased “D” shaped handles. Instead, they use oval, octagon, or Western handles.

The handles are set back slightly to maximize comfort, suitable for the claw or pinch grip commonly used by chefs.