Masakage knives are forged in Takefu Village, located in Echizen, Japan, an area with a rich history of blacksmithing that dates back over 700 years. This region is particularly famous for its production of high-quality blades and is home to many master blacksmiths. Each Masakage knife is meticulously crafted using premium materials, such as high-carbon steels (e.g., VG10, Aogami, or Shirogami), and features a traditional Japanese octagonal handle made from natural wood.

This line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.

The Kamagata is traditionally a shape for leather shoe making it is a uniquely designed vegetable knife, featuring a flat edge and a rounded spine that tapers to a pointed tip. Its design resembles a smaller version of the traditional nakiri, making it an excellent choice for tasks such as chopping herbs or slicing smaller vegetables like shallots and garlic.

Thanks to its compact size, the Kamagata is particularly suited for use by line cooks or anyone working in confined spaces. The extended blade height makes it ideal for individuals with larger hands or those who prefer additional knuckle clearance when working on a cutting board. Its precision and ease of use also make it perfect for creating thin, uniform slices.

Its sharp, fine tip makes it easy to maneuver around sockets and tight spaces, while the sturdy edge efficiently separates meat from bone with minimal effort. The Honesuki is not meant for heavy-duty cleaving but is perfect for trimming, deboning, and scraping meat cleanly from the bone. Its unique design may take some getting used to, but once mastered, it becomes an invaluable tool for butchers and chefs who work with poultry and meat regularly. If you’re looking for a precise, powerful, and highly efficient boning knife, the Honesuki is a game-changer.

Weight: 117g

Handle Material: Oval magnolia with red pakka wood bolster

Handle Length: 125mm (4.92")

Blade Length: 111mm (4.37")

Blade Depth: 58mm

Thickness at spine: 4mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Stainless/white #2

Hardness (Rockwell scale): 61 - 63