Recent content by martchap

- sold (Jan. 25, 2024)

This knife is still available.

Refreshing this offering 🙂

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Masakage Shimo knives are handcrafted by Yu Kurosaki, forged using White #2 steel. The Shirogami #2 is wrapped with an iron Damascus cladding—this is a carbon-steel knife (not stainless) with a very sharp edge. This knife’s blade has the original sharpening from Japan (never sharpened on a stone...

Welcome from San Francisco!

As a choice for an 'everyday' skillet, I've been using a Cuisinart 12" non-stick aluminum one for years. Somehow it just retains its non-sticki-ness and keeps going, and was relatively inexpensive. I also have more expensive Zwilling pans (like the knife company) that I recommend, but I reserve...

Welcome! It would be very interesting to see photos of your vintage knives.

Welcome from San Francisco!

Welcome from San Francisco! Yes, easy to get carried away with all the cool knives and stones. Could stop at three or so, and really use them every day.

YES! Patina beginning. Different foods cause varying colors (though not a wide variety). Onion is typically brownish. Cutting protein, like fish, chicken, steak, or even sharp cheddar will often cause a bluish patina (my fav)—which sometimes only shows up on the blade as you wash and dry it.

Yeh—those dang tomatoes. The skin seems to laugh at a really sharp polished knife edge, so (like others here) I use a lower-grit stone (1000 or less), and skip any stroping or polishing. As a side note: a fresh, super-sharp edge is wonderful, but starts to be less-than-best rather quickly...

"...mazaki didn’t really have a seat at the table any longer." I'm picturing that table full of knives, like sharpened place settings.

I feel that a knife that performs multiple tasks well is naturally valuable (as in 'highly rated', even if unsung). For example, I have a wonderful nakiri (Masakage Yuki Nakiri 165mm), but without a sharp point to pierce with, it isn't reached for all that often.

*The Japanese ones