210mm Masakage Shimo Shirogami Damascus Wa Gyuto

Masakage Shimo knives are handmade with carbon steel clad with non-stainless damascus steel. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting).

Masakage Shimo knives are hand-forged by renowned blacksmith Yu Kurosaki.

Kurosaki-san visited District Cutlery in 2018 and performed a forging demonstration for our customers.

Location: Echizen, Japan

Line: Shimo

Construction: San mai

Edge Steel: Hand-forged Shirogami (HRC ~62)

Cladding: Stainless Steel

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal magnolia and black pakka ferrule.

Weight: ~ grams

Blade Length: 210mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones. Japanese chef knives are designed for cutting fresh vegetables and soft tissue foods. For best performance, avoid frozen foods, cutting into bone, and storage in high humidity environments.