Masakage Yuki 150 Honesuki

Masakage Yuki 150mm Honesuki

Chickens be afraid; very afraid. Not just chickens, but all birds should be on high alert with this boning knife in town. Time to fire up the the binchotan and sharpen those skewers.

Masakage Yuki range

The textured finish many would call Nashiji but Masakage has gone with Yuki (snow) to help you reminisce about first tracks at Tenjindaira. Hand forged white 2 carbon steel core is clad in stainless steel for extra ease of maintenance. 

These knives sit squarely in the comfort zone of workhorse which is thicker than a racehorse and livelier than basashi.

All blades made by hand so they will display subtle nuances from the photos supplied.

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Note:

• Made by hand, the pattern and finish of each knife will vary
• Tactile natural rosewood handle
  
• 50/50 edge grind suitable for left and right handed users.
• Read the separate care instructions tab

Over time a natural patina will form on the exposed edge of carbon steel. The edge will change colour. This is the nature of carbon steel. If knives are left wet after use they may rust. Rust spots are easily removed with rust cleaner. For maintenance we recommend camellia oil and rust cleaner.

Knife care for carbon steel stainless clad knives

• Never put in the dishwasher.
• The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• A grey/black patina will form on the edge. This is totally normal for carbon steel and aids in protecting against rust.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.