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Shibata  |  SKU: MASA_YKW2_NA165

Masakage Yuki White2 Stainless Clad Nakiri 165mm

$369.95
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Detailed Specifications
Line Masakage Yuki White 2 Nashiji
Profile Nakiri
Bevel Type Double Bevel
Weight 191 g        6.74 oz
Edge Length 165 mm   .6.5 inch
Heel Height 60 mm     .2.36 inch
Width @ Spine 2.6 mm     0.1 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 1.6 mm     0.06 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 64
Surface Finish Nashiji
Handle Octagonal Ebony with Black Horn Ferrule
Region Echizen
Best for
  • Pro chefs
  • Enthusiasts
  • First-timers
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Masakage Yuki range—whose name means “snow”—is the artful creation of master bladesmith Yoshimi Kato, based in Echizen’s Takefu Knife Village.

    Centered on a core of Shirogami #2 (white carbon steel), each knife is clad in softer stainless steel and finished with a frosty nashiji (“pear-skin”) texture that not only evokes snow but also helps food release easily.

    With a hardness of approximately 62–63 HRC, the Yuki series offers effortless sharpening, superb edge retention, and a refined, elegant design—ideal for cooks who value both form and function.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Yoshimi Kato

    Kato Knife Manufacturing Inc., spearheaded by Yoshimi Kato, is a renowned entity in the Takefu Knife Village, known for its exquisite craftsmanship in knife-making. Yoshimi Kato, a skilled artisan, upholds the legacy of his father, Hiroshi Kato, continuing the tradition of producing high-quality Japanese knives. The company's focus on traditional techniques blended with modern innovations ensures their knives are both functional and beautiful, catering to the needs of culinary professionals and enthusiasts alike. For more detailed information, visit their official websites at Takefu Knife Village and Kato Knife Manufacturing.

    • Profile: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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    • Steel: White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

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    Shibata

    Masakage Yuki White2 Stainless Clad Nakiri 165mm

    $369.95

    The Masakage Yuki range—whose name means “snow”—is the artful creation of master bladesmith Yoshimi Kato, based in Echizen’s Takefu Knife Village.

    Centered on a core of Shirogami #2 (white carbon steel), each knife is clad in softer stainless steel and finished with a frosty nashiji (“pear-skin”) texture that not only evokes snow but also helps food release easily.

    With a hardness of approximately 62–63 HRC, the Yuki series offers effortless sharpening, superb edge retention, and a refined, elegant design—ideal for cooks who value both form and function.

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