• Masakage Shimo Santoku 165mm from Masakage
  • Masakage Shimo Santoku 165mm from Masakage
  • Masakage Shimo Santoku 165mm from Masakage
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Masakage Shimo Santoku 165mm

Masakage Shimo Santoku 165mm

$364.00 CAD
$364.00 CAD
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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 anglais, est un acier très traditionnel apprécié aussi bien par les forgerons que par les passionnés de couteaux pour sa grande rétention de tranchant et son affûtage légendaire. Le manche contrasté en noir et blanc est la cerise sur le gâteau 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 été apprenti 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 lutté pendant longtemps, mais sa première vente l'a inspiré à persévérer. Nous sommes tous heureux 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 - C'est aussi un couteau polyvalent, mais avec un léger penchant pour les légumes. Santoku signifie "trois vertus" ou "résoudre trois problèmes". Les vertus ou problèmes sont de couper en tranches, en dés et de hacher. Le Santoku se trouve généralement dans des longueurs de 160 mm à 190 mm. Ils sont de plus en plus populaires dans les cuisines occidentales en raison de leur forme unique et de leur petite taille facile à manipuler.

Shape Santoku
Maintenance Level
Blade Length 165 mm |
Blade Height 46 mm
Thickness 2,7 mm
Weight 124 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 de Wa (japonais) - Octogone Magnolia Collier en pakka 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: MAS165SA

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.

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Overall rating: 4.923077 / 5 from 13 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["looks","staff","edge","knife","blade","tool","patina","steel","advice"].

Review highlights

Reviews

Shimo santoku

"Great blade but the handle is not incredible for this price to be honest, the jonction with the blade isn’t great and there is a small loose . . /"

— Justine C. (4/5)

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. It ferls realy nimble and precise and is a lightweight!"

— Christian R. (5/5)

Love it

"Bought this knife for my boyfriend for his birthday. He wanted a sushi knife but the knowledgeable staff was able to educate me on the importance of starting out with a chef's knife and getting a feel for what you want in the tool. The knife itself is beautiful, has a good weight, and is super sharp. We love the case it comes in and it's a definitely something we love showing off at parties. I'll be back to purchase the sushi knife next year!"

— alana e. (5/5)

New Knife for work

"As always the staff are what really make the experience memorable. Giving there best insight and recommendations and are great to talk too. The knife itself is beautiful it’s my first carbon Steel knife and I plan to stick with carbon steel for the rest of my purchases. For the all wood handle and amazing carbon steel that looks frosted the knife is a great value. My only minor complaint is the knife is definitely as not as sharp as I would expect straight out of the box. This is only minor though as you get a free sharpening with every purchase. Thank you knifewear"

— connor m. (5/5)

Great all round knife.

"Awesome all round knife. Beautiful grain pattern. Still as sharp as when I bought it. Thanks to the great staff in helping me pick the perfect Knife."

— Sherman K. (5/5)

one year in

"I bought the Masakage Shimo Santoku for myself as a birthday present a year ago. I absolutely love the knife. I learned to sharpen from my dad and older brother so I keep it quite sharp and I used a leather strop instead of a hone. It is thin and well balanced and feels like it will last forever. Of course it will oxidize very quickly but I simply keep a cloth on my cutting board and wipe it and it's all good. I highly recomend this santoku if you are OK with carbon steel. Now I am getting the itch for a petty knife."

— Ricardo A. (5/5)

Great place, excellent staff and

"Great place, excellent staff and very knowledgeable. Always a pleasure to walk in and better to walk out with something beautifully made."

— Jimmy C. (5/5)

a knife dream

"Purchased my first ever jap. knife ~3 years ago at the Calgary location. A Masakage Shimo Santoku and a little later a Masakage Koishi AS Ko-Bunka. Service obviously outstanding and the shop is like an art gallery for knife porn. My all-time favourite shop together with the Silk Road Spice Company across the road! Kitchen knives & Spices ha? The carbon steel Shimo Santoku developed a rainbow color all over the blade. It's aging with such beauty i'm sometimes just staring at it for a while! Never forced any patina on the blade, simply used it for various tasks and removed orange & darker yellow staines with a rust remover when I had the feeling to do so. My personal knife porn now if you wanna to say!"

— Andy (5/5)

Great knife. Sharp edge, comfortable

"Great knife. Sharp edge, comfortable to hold, lightweight."

— Patrick P. (5/5)

Love it

"Absolutely love this knife!! Sharp as F!! This is my first Japanese knife and definitely won’t be my last."

— Ever S. (5/5)

Q&A

Is this line stainless or iron clad?
Hey there, these are iron clad, so fully reactive blades! - Ellie

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