Masakage Discussion - leading into the Feb Sale
Leading into the relatively well known 15% off Masakage Sale starting in February wanted to get a little discussion open for people to ask questions about different lines etc.
Honesuki Yuki vs Kosishi?
The one knife I think I'm looking for is a Honesuki and was wondering if anyone had experience with either the Yuki (~$100) or the Koishi (~$150) and thoughts.
Also had a generally question around if its ok to use a Honesuki to separate chicken wings/drummettes/tips or if I should be using a heavier butchery knife for that.
Has anyone heard anything about this line? The only knife I can find from this line is a 240mm Deba Gyuto hybrid knife.
Looking forward to the overall discussion =)
I use my Misono Swedish Steel honesuki to pop joints, and cut thru bones such as the backbone (?) holding the two thighs together. Sometimes a larger bird I'll use my yo-deba from the same line. Both are relatively thick and only about 61hrc IIRC so haven't had any problems so far.
Originally Posted by mikedtran
Which vendors will be offering the discounted lines?
I ask as it's my belief some will not be discounted their current inventory
This is the knifewear only sale I believe, maybe it isn't as well known as I thought
Originally Posted by bonestter
It's going to be known now ;-) Another vendor has expressed that he will not be having a Feb. Masakage sale. So if your after a Masakage knife you better act quickly on the 1st.
What is the main differences between the various lines (Yuki, Koishi, Shimo, Mizu, Kiri, Kumo, etc)? I should ask in terms of performance and edge retention, etc.
I have a Yuki bunka that I use as a line knife. I got a koishi gyuto but didn't like it so much so I sold it. Got em from knifewear. I think the Yuki honesuki would be a solid choice
Mizu are very easy to maintain but the finish can vanish really fast and then they get rusty a loooooot
Koishi have an incredible edge retention and good cut properties, I own a gyuto 240 and I love it.
Yuki are really thin behind the edge, w #2 I belive, stainless, crazy sharp, just doesn't hold it so long like the koishi.
Never tried a shimo but I will buy one my self together with the kujira. 😄
Yuki is definitely easy to maintain, it is a really fun knife to sharpen and thin.
Shimo is known for having fantastic grinds, but the cladding is supposedly very reactive.
I might go with the Koishi Honesuki purely because it alone meets the $200 CAD requirement for free shipping. If anyone else has compared Yuki vs. Koishi let me know =)
I own a Koishi honesuki. It is a fine knife - well made and and good for its intended purpose. It is, however, not a single bevel construction as honesukis traditionally are.
I have owned a few other Masakage knives and I have generally been very disappointed. I have had two koishi gyutos. They were bend and very bad cutters and I send them both back. I have a 180 yuki gyuto. I have thinned it a lot as it was very thin behind the edge. So I have to say that I´m not a fan despite that I think I gave the knives a fair chance.
^ When you say 'very bad cutters' in what way did they not perform for you?