I love my Yuki Sujihiki for what its worth. Any thoughts on the Yuki line or this knife in particular? I really like it. So long as you take care of it, it will be an excellent knife. PAYMENT Knifewear Inc. uses PayPal and all major credit cards as its payment method on its website. They're apparently very sharp and quite light. Since 2007, Masakage Knives have been dedicated to supplying the finest handmade knives Japan has to offer. I have a pretty large collection of knives and there isn't a single santoku in my kit. 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. They are my very favourite knives. I like lightweight. PROFESSIONAL. The Gyuto however, is very nice to use but seems fairly thick compared to my MAC MTH-80 when cutting onions. Made with VG10 stainless steel these knives are great to use and are very low maintenance. Shibata-san, the owner of the company, selects different styles from each smith to form a great group of knives and he finish sharpens them himself with a high degree of skill. I've sharpened my Gyuto twice so far on a 1000/4000 and it only takes a couple of minutes to get back to razor sharp. I know it is very played out on this and every other site but I would honestly just look at the tojiro. Basic kitchen knives designed for home use. You can get a 210 gyuto and a nakiri for less than the santoku you posted and then you really can do any task you want. I'd recommend the Yuki line to anyone whos looking for a stainless carbon wrap knife. The fit and finish is above average, and while the core steel is reactive the cladding (the bulk of what you see) is stainless). Masakage Knives. Can't comment on the bunka but they seem to be close enough to the same knife really. New posts New media New media comments New profile posts Latest activity. I've owned the Gyuto since late December last year. A place for all things chef knives. These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that gives the impression of river pebbles. Knives specifically designed for the professional sushi chef. This small company deals directly with many of the blacksmiths in Takefu Village. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) while drastically reducing the risk of tarnishing. Masakage, dedicated to bringing the finest handmade Japanese knives to the world With the sale, Masakage Yuki vs Koishi? Masakage. The Yuki's choil and spine are lightly rounded, the cladding is nice, the kanji are crisp, and the handle installation is nice. I'm buying a Yuki Bunka next month, so if you haven't bought one by then I'll give you my opinion on the Bunka :). Handmade by Kato san, the Masakage Koishi collection is handmade with Aogami Super steel and hardened to 63:65 rockwell. The masakage yuki 210mm gyuto is an amazing knife. The only reason I'm giving a four and not a five is I feel it could have been sharper out of the box. Masakage Koishi Collection Handmade by Kato san Knife Care. Cookies help us deliver our Services. I've sharpened my Gyuto twice so far on a 1000/4000 and it only takes a couple of minutes to get back to razor sharp. Posted By: sam - verified customer 1 people found this review helpful Really like the knife. We are a trusted supplier of traditional Japanese Chef Knives from Yoshimi Kato, Sakai Takayuki, Seto Iseya, Mastani, Nao Yamamoto, Takamura Shigeki Tanaka and Tojiro. Santoku 's before, but takes a better edge and holds it longer than most stainless steel our are. I ca n't comment too much on that specific knife shape can not posted. 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