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.

The bunka is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunka” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.

Ko meaning small is a scaled down version of the bunka, amazing for refined detailed board work with a fine tip that's easy to control.

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.

Weight: 72g

Handle Material: Oval magnolia with red pakka wood bolster

Handle Length: 115mm (4.53")

Blade Length: 131mm (5.16")

Blade Depth: 33mm

Thickness at spine: 3.1mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Stainless/white #2

Hardness (Rockwell scale): 61 - 63