• Masakage Shimo Nakiri 165mm from Masakage
  • Masakage Shimo Nakiri 165mm from Masakage
  • Masakage Shimo Nakiri 165mm from Masakage
1 3

Masakage Shimo Nakiri 165mm

Masakage Shimo Nakiri 165mm

$364.00 CAD
$364.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Frustrated? Learn more about why Japanese knives are frequently out of stock.

 

À propos de Masakage Shimo - 

Cette ligne a été surnommée Shimo (« givre » en japonais) parce que Kurosaki-san peut manipuler son acier damassé pour créer des motifs en forme de X qui ressemblent à du givre sur une fenêtre. Le shirogami, ou « carbone blanc » en français, est un acier très traditionnel prisé par les forgerons et les passionnés de couteaux pour son excellente tenue de coupe et son tranchant légendaire. Le manche noir et blanc contraste parfaitement avec la lame et la finition, ce qui complète le design accrocheur de ce couteau.

Yu Kurosaki a commencé sa carrière de forgeron en 2002 chez Kanehiro Uchi Hamono, où il a fait son apprentissage auprès de Hiroshi Kato. Kato-san lui a bien enseigné, et Kurosaki-san est maintenant reconnu comme un maître à part entière. Il m’a dit qu’il n’était pas doué au début et qu’il a longtemps eu du mal, mais sa première vente l’a inspiré à persévérer. Nous sommes tous ravis qu’il l’ait fait. Kurosaki-san est depuis devenu célèbre pour ses lames et ses finitions incroyablement créatives qui sont autant des œuvres d’art que des outils de cuisine haute performance.

À propos de la forme - Un Nakiri est un couteau à légumes. Sous-utilisé dans la cuisine occidentale, la lame plate du Nakiri est destinée à la coupe de légumes par poussée/traction. Étant donné que tout le bord plat du couteau touche la planche à découper en une seule fois, vous ne transformerez pas le légume en accordéon. Les légumes coupés en accordéon sont toujours reliés comme une poupée de papier après que vous ayez « terminé » de les couper. Pour vraiment comprendre l'incroyable efficacité d'un Nakiri, nous vous recommandons de préparer une soupe à l'oignon votre première soirée avec le couteau. La facilité de découpe vous épatera.

Shape Nakiri
Maintenance Level
Blade Length 165 mm |
Blade Height 59 mm
Thickness 2,7 mm
Weight 160 g
Steel Type Shirogami #2 (White Carbon Steel) Avec revêtement en acier au carbone
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche japonais (Wa) - Octogone Magnolia Collier en pakkawood noir
Knife Line Masakage Shimo
Blacksmith Yu Kurosaki
Made in Echizen, Fukui, Japan
Brand Masakage

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

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. 


SKU: MAS165NA

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

Comment puis-je retourner une commande en ligne?
Pas de soucis, nous avons ce qu'il vous faut. Rendez-vous sur https://knifewear.com/returns et suivez les instructions.

Puis-je récupérer ma commande en bordure de trottoir / en magasin?
Absolument, tant que tous les articles que vous recherchez sont en stock à l'emplacement où vous souhaitez les récupérer, vous pourrez sélectionner cette option à la caisse. Si un ou plusieurs articles ne sont pas disponibles à l'emplacement de votre choix, nous serons heureux de vous les expédier.

Request Additional Info
Afficher tous les détails
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.92 / 5 from 25 reviews.

AI Generated Review Summary

The Masakage Shimo Nakiri 165mm knife is praised for its exceptional fit and finish, sharp blade, and the beautiful patina it develops over time. Its design is ideal for vegetable chopping, offering a unique and efficient cutting experience.

Summary topics

  • Fit and Finish: 18%
  • Blade Sharpness: 27%
  • Patina Development: 27%

Review topics: [fit, looks, finish, handle, feels, knife, blade, patina, grind, edge, nakiri, steel, ootb, issues, range].

Review highlights

  • "Fit and finish is very good and very attractive." — Brett G.
  • "It has a nice tall blade (57 mm) that easily protects your curled fingers when guiding the blade when chopping." — Robert O.
  • "Great steel for easy cutting task and developed great patina." — Vince N.

Reviews

Love it

"I've had the this knife now for a few weeks, so here's my review: The fit and finish was perfect, looks beautiful and feels good to work with. The edge out of the box was fine, it's reasonably sharp and after my first sharpening session it was wicked sharp! The edge stays sharp and isbeasy to touch up. The blade itself looks as stunning as anything i've seen from Kurosaki-san. Although the steel is crazy reactive one or two red onions and you're already seeing a patina. If you're like me and like that: get this knife! If you want to keep it in prestine condition, better be prepared to invest some time and care."

— Christian R. (5/5)

Masakage shimo nakiri

"Great knife, very sharp OOTB. What I like about Masakage range is that the height of the nakiri is about 1.5cm taller which I find more confortable to use. The patina is starting to form. I love shimo range. The collection is starting to grow. 😍"

— Arnaud K. (5/5)

Kurosaki greatness.

"This is a beautiful knife.. another work of art by Kurosaki San. The fit and finish is amazing, as is the norm for Masakage. The grind is different from a lot of his knives but great nonetheless. The out of box edge was fantastic (also the norm for Masakage). I did a forced patina on mine almost as soon as I got it and it is something to see!"

— Tyler L. (5/5)

Great knife, needs a lot of attention and care though

"If you don't mind staying on top of maintenance this thing is amazing. Its as sharp as they come and very well balanced. I love the super reactive cladding but if you aren't up for the care I might think about the yuki line. My only gripe is that the handle could be better finished. That said, 10/10 would buy again if anything happened to this one. I love it so much i just ordered a sujihiki from the same line."

— Dylan G. (4/5)

Shimo nakiri

"I previously wrote review, but I'll add on make sure to closely inspect your blades closely, the heel on mine was chipped, but didn't notice for a few days. Great looking and feeling knife."

— Marc G. (5/5)

Great knife!

"After several weeks of use the knife is performing great. Rumours of how hard the Shimo line is to care for are pretty overblown. A quick wipe is all that's been necessary, and a lovely patina started to form within days of use. I did decide to treat the mahogany handle with tung oil, mostly for durability and aesthetics, but that was also really easy. Also, purchasing experience at Knifewear was great. I can't wait to add another blade like this to my collection."

— Colin T. (5/5)

Great knife, very sharp, comfortable

"Great knife, very sharp, comfortable handle, Makes quick work of ton of vegetables."

— Michel P. (5/5)

Fantastic knife

"This thing is incredible! Slices through everything and the fit and finish are awesome."

— Jeffrey B. (5/5)

Thoughts from a non professional Basque

"I own a Masakage bunka in Aogami which I use it more because I find it more versatile. That said I love this knife. Excellent handling, performance, steel, in essence a beast for its tasks. My only complain (which I don't see as a fault) is the knife came with a sharp point in the en of the spine. I didn't had any problem rounding in a fast and easy way. This may or may not be a design feature, I don't know, I would thank if anybody could clear my doubts. Thinking in this knife as a tool for a purpose it's without a doubt a 5 stars knife."

— Jon U. (5/5)

This joined my Shimo gyuto

"This joined my Shimo gyuto and petty and quickly became my main knife."

— Liam R. (5/5)

Q&A

Will you be getting any more of these this year? Thanks.
Hey, we have them on order, so it's quite likely but we're not sure when they'll be ready. Your best bet is to sign up for notifications on the product page and we'll email you when they're back! Cheers
I own a lot of reactive knives and they are annoying to maintain when I'm working line. I'm just wondering how difficult is it to maintain the blade and keep away from rusting. Thank you
Hey there, good question! This is actually one of, if not the most reactive knives we sell, as it is clad in carbon steel, instead of stainless! I would avoid it if that is something you don't want to deal with!

Consultés récemment