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japanana
02-20-2012, 05:37 PM
Greetings folks, just on here to find out a little more information about the knife i recently bought. It's a Masakage yuki santuko. It seemed like a reasonable price for what it is, i was just wondering if anybody else here had any other opinion on it. Cheers:thumbsup:

El Pescador
02-20-2012, 05:40 PM
Welcome!

Pesky

bikehunter
02-20-2012, 05:50 PM
Welcome. Sorry, can't help.

stevenStefano
02-20-2012, 05:52 PM
Welcome. Where did you buy the knife from?

Deckhand
02-20-2012, 06:01 PM
Welcome!

Candlejack
02-20-2012, 06:04 PM
Welcome!

Hope you'll learn as much as i have!

Deckhand
02-20-2012, 06:08 PM
Doesn't look bad. Here is what I found. Others are better equipped to chime in on this info.


The Facts
Rockwell Hardness 61:63
Knife Shape / Type Santoku
Blade Length 165mm
Type of Steel Shirogami clad with stainless steel
Handle Material Oval hoo and red pakka wood

Take it from former pro chef, Kevin Kent, who began his knife business, Knifewear, in 2007 in order to share his love of Japanese blades. “The big reason that chefs love Japanese knives is that they are made with much harder steel,” the self-described “knife nerd” says. “Harder steel gives us two advantages: we can make the knives sharper and make them stay sharper longer.” Kent even designed seven of the nine lines from Masakage, the thin, razor-sharp blades available primarily at Knifewear in Calgary’s Inglewood neighbourhood. Check out the gorgeous Masakage Yuki Santoku (yuki means “snow”) for $151 or the Masakage 210mm Kumo Gyuto, (kumo means “cloud”) for $298. Happy carving.

sachem allison
02-20-2012, 06:50 PM
welcome!

Dave Martell
02-21-2012, 01:16 AM
Welcome :)

hax9215
02-21-2012, 02:04 AM
:welcome2:

Hax the Cook CLEAVERS RULE!!! :D

Luke_G
03-17-2012, 05:58 AM
Welcome

SpikeC
03-17-2012, 03:10 PM
Welcome to the Knut House!

El Pescador
03-18-2012, 12:14 AM
Welcome!

ecchef
03-18-2012, 04:26 AM
Welcome Glaswegian brother!

Oh, and 'kumo' also means spider....depends on the kanji. :laugh:

Bryan
03-18-2012, 03:53 PM
Hi, What do you think of it? How does it compare to your other knives? Best, Bryan