Masakage Yuki Nakiri 165mm - Magnolia & Red Pakkawood Handle

Experience Shirogami #2 carbon steel with stainless cladding in a precision nakiri - handmade in Japan by Masakage.

The Specs

• Steel: Shirogami #2 (White Paper #2) carbon steel with stainless steel cladding
• Hardness: 62-63 HRC
• Finish: Nashiji (pear-skin) - reduces drag and food sticking
• Blade length: 165mm
• Total length: 312mm
• Weight: 148g
• Edge grind: Double-edged (50/50)
• Handle: Oval magnolia Wa handle with red pakkawood collar
• Origin: Made in Japan

The Yuki Nakiri

Masakage's Yuki collection takes its name from the Japanese word for snow - the nashiji (pear-skin) finish gives the blade a frosted, wintry appearance that pairs beautifully with the white magnolia and red pakkawood handle. Each knife is handmade by master blacksmiths and hand-sharpened by Takayuki Shibata, one of Japan's most respected knife sharpeners. Shirogami #2 is one of the purest carbon steels produced by Hitachi - a fine-grained, high-carbon steel that takes an exceptionally keen edge and sharpens with ease on Japanese water stones. The stainless cladding protects the reactive carbon core on the sides of the blade, reducing maintenance demands while preserving the performance of pure carbon at the edge. The nakiri profile - flat edge, squared tip, tall blade height - is purpose-built for the push-cut technique used in Japanese vegetable prep. At 165mm it is nimble and precise, handling everything from fine julienne to breaking down large vegetables with clean, full-contact cuts.

Care & Maintenance

• Hand wash only - never dishwasher
• Dry immediately after each use - the carbon steel edge is reactive
• Rinse immediately after contact with acidic ingredients, fish, or salt
• A natural patina will develop on the edge with use - this is normal and protective
• Do not use on frozen food or bones - the blade can chip
• Sharpen on Japanese water stones
• Keep the magnolia handle dry - do not soak
• Store on a magnetic strip or in a knife block - avoid loose drawers