Awesome selection of knives and tools. I used to rock a 10 inch Shun chef's knife, but frankly I found the length a little unweildly for anything other than the most basic chopping work, so when I was shopping for a new boutique knife, I hopped down to ~8 inches and am really happy with the choice. Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. Masakage Yuki Gyuto Knife with a 210mm blade. Masakage Yuki Gyuto Technical specification: Steel: White number 2 at 62-63 HRC; Length: 210mm blade length; Height: 45mm blade height at the heel; Weight: 170g; Handle size: 130mm; Description: This knife is handmade by Kato san, a blacksmith with over 50yrs experience from Takefu Knife Village. The 210mm Gyuto is the Japanese equivalent of an 8" chef's knife. This knife is not a laser, but the grind is excellent. About Masakage Koishi - These knives have been named Koishi (pebbles) for the  tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles. The Koishi is a beautifully made gyuto that out performs any other chef knife I have (Hattori FH, wustorf Classic and wustof ikon). There have been many statements that decry the use of carbon steels in the professional kitchen because of maintenance issues. Masakage Koishi Masakage sind hier gut beleumundet, die Koishi-Reihe soll eine sehr gute "food release" Eigenschaft auszeichnen. Check out our. Handmade by Kato san Elegant, clean and understated is the best way to describe this collection. Takamura Hana PM Die Takamura Hana-Serie ist nicht nur exzellent verarbeitet und wunderschön anzuschauen, sondern diese Messer schneiden auch wirklich überdurchschnittlich gut! My first impression of the knife upon opening it is that the pictures didn't do it justice. Masakage Koishi Gyuto 210mm Customized. It was also wicked sharp out of the box w/ no need to sharpen it at all. Knowing what I know after using it for a year, I would buy it again in a heartbeat. Masakage Mizu: Masakage Mizu Collection is handmade by Anryu san. The 210mm Gyuto is a great larger knife for home cooks, or a standard size for professionals. This Japanese chef's knife has a core of Japanese Aogami Super carbon steel. Masakage Mizu – 210mm Gyuto. The splash of red pakka gives it a feeling of drama, like the final scene of Kill Never had a knife so sharp. Fleischmesser Yauji Suminagashi Shirogami Gyuto 210mm. This double-sided sharpened knife is provided with a black (Kurochi) protective layer and a beautiful hammer-blow (Tsuchime) pattern that is struck by hand. All rights reserved. A quick wash and dry and she looks good as new.The only complaint or criticism I have is that on the specific knife I received, the handle and the blade are not perfectly aligned. This knife is simply stunning and as the exposed edge has patinaed it has only gotten more so. Rated 5.00 out of 5 $ 499.00 $ 425.00 Read more; Masakage Koishi Santoku $ 419.00 Read more; Masakage Yuki Gyuto 210mm $ 360.00 Add to cart; Masakage Yuki Gyuto 240mm $ 345.00 Read more; Sale! I've yet to sharpen it. © 2020 Knifewear - Handcrafted Japanese Kitchen Knives. Masakage Koishi Gyuto 240mm. Sukenari Aogami Super Kiritsuke 240mm Custom, Sukenari Aogami Super Kiritsuke 210mm Custom, Takayuki VG-10 Hammered Damascus Cleaver 195mm, Takayuki Kurokage VG10 Hammered Teflon Coated Santoku 170mm, Yusaku Blue #2 Small Cleaver 180mm Custom. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting. I guess I'm still in my honeymoon phase. Die Klingenlängen, der beidseitig geschliffenen Messer, liegen ungefähr zwischen 180 mm und 280 mm, meist werden bei dem Kochmesser Gyuto Klingenlängen von 210 mm oder 240 mm gewählt. So well made, good look/design, balanced, and laser sharp!!! If you look down the spine of the knife the handle drifts out a bit to the right. Ihr Warenkorb ist leer. 3. Regular price $260.00 — Sold Out. The longer blade typically gives the blade a forward balance that allows it to work for you. Masakage Koishi Gyuto 210 mm $ 465.00 Read more; Sale! May 5, 2017 - The Koishi 210mm Gyuto is a brilliant Japanese all purpose chef knife, hand forged by blacksmith Yoshimi Kato.. With its Aogami Super Blue carbon core, and stainless steel cladding, it offers lower maintenance for a carbon steel blade, while keeping insane edge retention. They are also easy to sharpen due to the shape of blade Blades range from 180mm to 240mm normally, with 210mm being the most common and popular size. £250.00 Sold Out Masakage Shimo Gyuto 240mm. Great customer service. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. The apex of performance and design. knife very light and comfortable in the hand. Warenkorb 0 Artikel. Well, I can, but that means ordering another knife, which I will do in the future! Yuki is the Japanese word for snow and when you see the surface of the blade that all makes sense. £250.00 Sold Out Masakage Kumo Gyuto 180mm. Can't ask for more. The longer blade typically gives the blade a forward balance that allows it to work for you. This may be an intentional design feature I'm not aware of and it doesn't really impact the performance of the knife at all, but as someone with some minor OCD tendencies, it occasionally annoys me.The texture of the handle out of the box was a tad on the rough side, but a quick sanding with some high grit finishing paper smoothed it right out.All in all this is an exceptional knife and a great value. Designed by Out of the Sandbox. Amazing, love this knife. The Koishi line is made from very hard (about 64 Rockwell) Aogami Super Steel. Thank you to everyone at Chef Knives to Go for your exemplary service, and to every one on this forum for being the wealth of information and positive feedback that you are. Quick shipping, description matches what is delivered and the price, you can't beat them. It holds it's edge and I have yet had to sharpen it, only the ceramic Mac black rod so far. Really appreciate the time he puts into every email as well as the free forum he hosts. The Masakage Mizu knives are made out of hand forged Aogami 2 carbon steel, a great knife steel. I do however stop it nightly and hone it occasionally on my mac black ceramic rod. grösstes Angebot weltweit über 1300 verschiedene Messer riesiges Schleifstein Sortiment faire Preise dank Direktimport persönliche Beratung professioneller Schleifservice. When chopping celery I could not feel the blade go through, only hear it. More to explore : Wa Gyuto, Gyuto Knives Knives, Japanese Chef Knife Gyuto, Stainless Steel Gyuto Knives Knives, Echo Srm 210, John Deere 210 Parts, John Deere 210 Lawn Tractor; Additional site navigation. Hikari means 'shiny' and is also the name of one of the fastest Shinkansen (bullet train) services. I was afraid it would be less comfortable than an oval, but now that I've been using it, the shape feels better and provides slightly more control since it doesn't want to twist in the hand as easily with a pinch grip. If you want one knife to do it all, This is it. It's a little bit on the rough side as others pointed out, but nothing that bothers me.The Kurouchi finish is very pretty but I don't think it's particularly non-stick at all in terms of releasing food. Sometimes I find myself going to the kitchen and doing nothing else but holding the knife in my hand. I'm definitely considering getting another knife from this life. Handmade by Kato san, the Masakage Koishi collection is handmade with Aogami Super steel and hardened to 63:65 rockwell. Never had a problem and questions about all products are answered quickly. The outer layer is stainless steel, making this knife very easy to maintain. Dies weiß ich allerdings nicht aus erster Hand! Beautiful too. $125 while they last. Condition is New. With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. I have been using it for over 6 months, I prefer using an item before reviewing. Masakage Koishi gyuto 210mmThis is an impressive knife. The 210mm Gyuto is a great larger knife for home cooks, or a standard size for professionals. Ich glaube, es ist irgendwo zwischen den Farben der verschiedenen The koishi is also quite nimble and i have been using it to peel all sorts of ingredients (carrots, cucumbers, jicima, potatoes,etc.) The carbon steel edge has been a non issue with me. £250.00 Sold Out Masakage Kumo Nakiri. Great out of the box edge. I have had absolutely no problems with rust and with the way this AS steel performs more maintenance we would still be worth it.I only have a couple of very minor qualms with this knife. Suffice to say, I have no regrets doing so.First of all, the knife is sharp, but it also holds the edge quite well from all the chopping I've been doing. Anmelden; Warenkorb; Kasse +41(0)79 375 79 12 | info@japanische-kochmesser.ch. The blacksmith is Mr. Anryu, he also does the Anryu Aogami series. I bought this to give as a gift, as such, I won't be able to give much in the way of a practical comparison but I couldn't help but compare the Tsunehisa with my three year old Masakage Koishi (240mm rather than the Tsunehisa's 210mm). I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. Regular price $250.00 — Sold Out. My go to company for kitchen gear. Easy to sharpen as well and holds edge very well. Das Gyuto Messer ist also das japanische Kochmesser und grundsätzlich ein Kandidat für die Nominierung zum Preis „Bestes Kochmesser der Welt“. Masakage Koishi Gyuto/Chef Knife 210mm (Out of Stock) Masakage Koishi Sujihiki/Slicer 270mm (Out of Stock) Masakage Hikari Collection. I mostly chop and use push/pull cuts and on anything softer than an onion the knife does quite literally fall through. 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