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Shibata  |  SKU: MASA_YKW2_SA165

Masakage Yuki White2 Santoku 170mm S/S Clad

$7,931.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Masakage Yuki White 2 Nashiji
Profile Santoku
Bevel Type Double Bevel
Weight 153 g        5.4 oz
Edge Length 172 mm   .6.77 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 3.3 mm     0.13 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 64
Surface Finish Nashiji
Handle Octagonal Ebony with Black Horn Ferrule
Region Fukuyama
Best for
  • Pro chefs
  • Enthusiasts
  • First-timers
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.
    The Masakage Yuki White2 Stainless Clad Nakiri 165mm is a premium Japanese kitchen knife designed for precision and performance. Crafted by Shibata, this Nakiri knife features a White #2 carbon steel core with stainless cladding, offering an extremely sharp edge while being relatively easier to maintain. The 165mm blade is perfect for vegetable preparation, with its flat edge profile ensuring clean, straight cuts. The octagonal ebony handle with black horn ferrule provides a comfortable and elegant grip. Ideal for pro chefs and enthusiasts, this Japanese kitchen knife combines traditional craftsmanship with modern functionality. Test cut in store to experience its exceptional performance.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Masakage

    Masakage is the first original brand created by Takayuki Shibata, aimed to create knives that are all rounders with high performance, fit and finish, beauty and authentic beauty originated from the craftsmanship of masterful bladesmiths. 

    The name of the Masakage Brand originated from a Warring States Samurai General Masakage Yamagata, and this name carries the hope of Shibata san of creating a versatile brand that excels in all aspects, just like how Masakage Yamagata excels in battle, strategy, diplomacy, public order, and domestic affairs. 

    The knives from the Masakage Brand are all collaborations between members of the TAKEFU Knife Village and Shibata san, where the forging and heat treating are done by various big names from Echizen like Yu Kurosaki, Shiro Kamo, Yoshimi Kato or Takeshi Saji. These blades are then hand sharpened at Shibata’s workshop, where they achieve exceptional sharpness and beautiful finish.

    The way that Masakage knives are done are pretty much as handcrafted as you can get while being reasonably affordable, and they do display characteristics that are unique for handcrafted knives. Commonly seen on these blades are the forge-tapered spine, elegant, organic surface finish and complex bevel geometry that offer the smoothest cut. And I have to say I really like the names that Shibata san came up with, Kiri(fog), Yuki(snow), Shimo(frost), Mizu(water), Kumo(cloud)... Each lineup gets a poetic name that triggers your imagery about nature, where that image is reflected on the appearance of the knife through a carefully designed fabrication process. As far as product design goes, Masakage is top notch in my opinion.

    So Masakage is indeed doing what Shibata san want the brand to do: providing knives that are truly excellent in all aspects. They got great balance and handling, excellent sharpness and edge retention, great look and on top of that, a beautiful name to complete them as integral packages.

    • Profile: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • Steel: White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

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    Shibata

    Masakage Yuki White2 Santoku 170mm S/S Clad

    $7,931.00
    The Masakage Yuki White2 Stainless Clad Nakiri 165mm is a premium Japanese kitchen knife designed for precision and performance. Crafted by Shibata, this Nakiri knife features a White #2 carbon steel core with stainless cladding, offering an extremely sharp edge while being relatively easier to maintain. The 165mm blade is perfect for vegetable preparation, with its flat edge profile ensuring clean, straight cuts. The octagonal ebony handle with black horn ferrule provides a comfortable and elegant grip. Ideal for pro chefs and enthusiasts, this Japanese kitchen knife combines traditional craftsmanship with modern functionality. Test cut in store to experience its exceptional performance.
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