• Masakage Yuki Santoku 165mm from Masakage
  • Masakage Yuki Santoku 165mm from Masakage
  • Masakage Yuki Santoku 165mm from Masakage
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Masakage Yuki Santoku 165mm

Masakage Yuki Santoku 165mm

£197.00 GBP
£197.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

About Masakage Yuki -  When you pick up the Yuki, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or ‘white carbon’ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent rust. This line is one of our most popular and a frequent gateway into the world of hand-hammered knives.

 The name Yuki (meaning ‘snow’ in Japanese) comes from the frosty looking ‘nashiji,’ or ‘pear skin,’ finish. 

Yoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! 

Yoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.

About the Shape - This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

Shape Santoku
Maintenance Level Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 165 mm |
Blade Height 45 mm
Thickness 3.4 mm
Weight 128 g
Steel Type Shirogami #2 (White Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Magnolia Red Pakkawood Collar
Knife Line Masakage Yuki
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.903226 / 5 from 124 reviews.

AI Generated Review Summary

The Masakage Yuki Santoku 165mm knife is highly praised for its balanced weight, comfortable handle, and exceptional sharpness. Customers appreciate its minimalist look and high-quality feel, making it a popular choice for slicing, dicing, and mincing. The knife's durability and ease of maintenance add to its value.

Summary topics

  • Weight: 6%
  • Handle: 10%
  • Balance: 6%
  • Edge: 10%
  • Looks: 4%

Review topics: ["size","weight","fit","handle","quality","light","looks","edge","finish","design","craftsmanship","feels","staff","maintenance","balance","service","pleasure","effort","works","knife","cuts","slices","blade","santoku","prep","tomatoes","become","sharpness","holds","knifewear"].

Review highlights

  • "Holds an edge well and has a nice feel and balance for slicing vegetables." — Andrew Q.
  • "It's very light in the hand, fits my hand perfectly, and has the most deliciously sharp and accurate edge I've ever met!" — Ana A.
  • "Very high quality product and customer service!" — Campbell I.

Reviews

A New World

"We purchase our knife after an amazing knife skills class at Knifewear. Liam was an outstanding instructor. My partner and I learned a ton and thoroughly enjoyed the lesson. He is professional, knowledgeable and friendly. In fact, I could say the whole staff are this way. So once the class was finished, we were determined to invest in a Japanese made knife for our home culinary needs. It has made a world of difference in our prep and presentation of the food items we have prepared based on quality and timing. We are a big fan of Knifewear!"

— Peter B. (5/5)

Be careful when buying knives online

"Got this knife a little while ago for the Japanese restaurant I work in. It works ok, but in my opinion (and my Chefs) was not worth $350. Particularly the handle, which in my brothers words feels like "cheap doweling from the hardware store". I was a little disappointed by the sharpness (and edge retention), and how much it stuck to potatoes when I sliced through them. However my warning is just be very aware of the return policy. It was my bad for not doing more research, but I didn't realize that if you buy the knife and then make a cut through a couple vegetables it is not able to be returned. If you test the knife at all, even on soft vegetables, you will likely be denied a refund as I was. The support team was very nice, but essentially they said because I cut something with it they can't accept a return. They said they'd talk to their manager about other possible options, but it's been over two weeks now with no response."

— Joshua B. (3/5)

1st knife over $50

"Honestly this is the best knife I ever had. It is very balanced and feels great in the hand. Onions are diced in a breeze. I haven't tried harder veggies like sweet potatoes, but I am sure it would laser through."

— Onaje B. (5/5)

A work of Art

"My first experience with a Japanese knife. I was surprised how sharp it was and effortless to use. Fits so naturally in the hand. I do a ton of cooking for our large family it makes quick work of meal prep. Lastly, it's simply beautiful to look at."

— Steve G. (5/5)

Flawless.

"The "Mama Bear" in my Masakage Yuki toolkit."

— Stuart M. (5/5)

Saa

"Super sharp holds edge, probably the best knife I have ever owned, and I am a knife nurd have at least 50. Knives of all kinds mostly Japanese. Best knifes ever made"

— Leo j. (5/5)

This is my third Masakage.

"This is my third Masakage. Tell me this is not an addiction…"

— Michael H. (5/5)

Masakage Yukis Rule!

"This completed my collection of all 11 of the Masakage Yuki knives….I am also contributing to my son’s collection…he has two more to go….We both love them!"

— Michael M. (5/5)

It's now my favourite knife.

"So I walk into the knife store and I'm looking around, and someone behind the counter asks, "You ever tried one?" And I hadn't. "Well, let's fix that," he says, producing a ripe Roma tomato. In short order, I am producing paper-thin slices and something just feels RIGHT. I tried other very lovely knives, but this one just felt like it was made for my hand. I've cut a lot of things since then with it, including shredding cabbage for making sauerkraut, and this edge is holding true. I'm probably babying it more than I really need to, given the combined stainless and carbon steel finish. It seems and ideal compromise between resilience and sharpness. The stippling of the metal is consistent with a hand-made blade, but seems to have the effect of not just creating an aesthetically interesting blade, but also seems to enable food to easily slide off of it. In terms of craftsmanship, well... it still feels perfect. The ergonomics are impeccable in terms of weight and balance. It feels lighter than my other knives, but without feeling insubstantial. I might have tougher (German) knives, but this still feels solid in terms of its build."

— Thomas B. (5/5)

Awesome

"Really liking it. Took some time to get used to as its my first "real" knife."

— Stuti M. (5/5)

Q&A

Hi, delivery cost to Italy for MASAKAGE YUKI SANTOKU 165MM 1 piece estimated delivery time thankyou very much, P.Pini
Hey there! Shipping for one knife is around 30 Euro, and it will take 2-3 weeks to arrive. You will likely have to pay duties on delivery as well.

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