there are vastly better and more desirable knives to get if you are visiting japan rather than something so common and mass produced and widely available outside of japan. any masakage would be last on my list, really not on the list at all. for the money there are so many vastly better and more desirable knives than this thing.
@@PaladinJenkis check out some of his other videos. he shows off some very nice knives. Check out for instance a Konosuke. Obviously they are not cheap. Masakages are a dime a dozen and not very good knives. I have two of them, like most folks they were some of the first ones I got when I didnt know much. I'd like to save others from making the same mistake.
@@jeffhicks8428 But my man, they really don't look like a mistake at all. I've seen them all over /r/chefknives and people are pretty darn stoked about them. I have heared only positive thinks about those products so I am a bit shocked that you had such bad experience with them. Konosuke look nice, remind me of Masamoto knives which are legendary but yeah the price is something. Those Konosuke really look amazing though!
@@enobil compared to a western knife maybe. these are hollow ground, ie shit, and not particurly thin behind the edge at all. even if you got a good one it will be more than 15 thou bte. Even a stock shun is 15 thou. Most of my kitchen knives are closer to 10 thou.
@jeffhicks8428 well yes and no. I have a masakage yuki 240mm white #2 and yes I hate the concave grind of it. But also i have a masakage koishi 210mm AS again hollow grind but, somehow way better. Ofc i can't maintain the hollow grind over long time but, at least it is fine still, and haven't used it too much due to rotation. Best grind i came across was on shibata kotetsu knives, i think that was convex, regret selling it a lot. You made me want to thin some knives. Let me measure some thicknesses sometime
@@enobil I'm going to guess the reason you like it more is the steel. White steel was actually never intended to be used for kitchen knives and loses bite very very quickly. Generally, steel doesn't really matter very much in a kitchen knife but white steel for sure has it's limitations. Just a hunch, I could be wrong. The steel on the Koishi is harder and doesn't lose bite as quickly. and yes, the Shibata is one of the better Takefu knives for sure. That one or the Kei Kobiyashi are ground really well.
what would make it prone to chipping is not the high HRC but the extremely brittle steel it's made from. but no. you're not going to damage it unless you do something dumb. its just a kitchen knife. it's not for chopping bones.
how would you compare this to Masakage Yuki? does it perform better? the price difference here in canada is $100, Koishi being the expensive one, - Thanks CG -
BOTH are Handcrafted by one of the founders of Takefu knife village Master of Traditional Arts Kato San, who was the Master to Yu Kurosaki. They're bother for classicaly trained slicers as opposed to rockers. This one is Kurouchi over stainless over SuperA. it's thicker than the Yuki. They are about the same height. The yuki is thinner, its White #2 so it can get sharper in the hands of a good sharpener. But the Koishi will be tougher less likely to chip and will hold the edge longer. BOTH are superb as is anything else Masakage puts out, they do a superb job of curating their knives.
@@hrhamada1982 what a ridiculous promotional answer. what are you a living advertisement? the only people that actually like or want masakages are absolute noobs that know nothing about japanese knives. you'd literally be better off buying a shun. it's a better knife and costs less money. straight up. these things are hype machines for noobs and they are every bit as mass produced as anything else.
@@jeffhicks8428 unlike you, I', an actual chef with 40 years in a kitchen. It sounds to me that YOU are the one that's spouting a commercial. I'll gladly say there are hundreds of superb makers in addition to Masakage. It's hilarious when home cooks think a machine made knife, (albeit a GOOD machine made knife) is even close to the performance of a HANDMADE knife in the hands of a person who has EXPERIENCE, SKILL and DISCIPLINE. You also don't understand that Masakage has at least four artists (not just factory employees like shun has) that have been Awarded the designation "Master of Traditional Arts". Shun has exactly ZERO knife makers that make knives by hand. They don't have even one single employee that makes a knife start to finish. Each worker does one specific task. I guess you know so much more than the Japanese government about who Master knifemakers are, because "Master of Traditional Arts" designations aren't handed out to factory workers. Shun are not bad knives, I've got half a dozen. I would HIGHLY recommend Yaxell or Miyabi over shun for any customer that wants a high quality machine made knife. I think the issue is more an issue of you not knowing what a working cook or chef expects, versus what a home cook expects. But again, shun IS a good production quality knife and I DO own at least a half dozen of them.
+CGuarin Thank you for your answer :) I now have a Tojiro DP 210mm (use it for slicing) and a Zakuri 210mm (chopping, dicing). I want a replacement/upgrade for my Zakuri, and the blade needs to be a bit thinner, especially at the tip and behind the edge, because the horizontal cuts for dicing an onion are almost impossible with the Zakuri. What would you recommend - price limit 250? I'm thinking of blue or white steel, so sharpening is less of a hassle, but I'm open to anything.
@@SkeleknightsGaming Nah. It' better than a global maybe though even a global will be easier to maintain because it's not hollow ground like a straight razor as these are. I'd take a shun over this any day. Better made. higher fit and finish. better steel. better grinds. thinner behind the edge. only slightly heavier and slightly more neutrally balanced. comes with a warranty. and a shun costs less. Shuns are under rated and masakage are the most over rated and over priced Japanese knives around. Highly desirable but only by total noobs.
+Tiago Santiago The owner likes to put a japanese coin on each masakage as a little token. The coins of china and japan have a similar look with the hole in the middle but it looks cool.
So you think the student is better than the Master? BOTH the Shimo AND the Koishi are superb! BUT The maker of the Shimo was the STUDENT of the MASTER OF TRADITIONAL ARTS, Kato. The man who made the Koishi is the Master, himself. The Japanese government thinks highly of him, his apprentice, Yu Kurosaki, the man who made your knife, virtually worships him, but you don't? The Koishi is Super Aogami. The Shimo is Shirogami. Obviously the Koishi will hold the edge longer and be less likely to chip. How is that "puts this knife to shame" if it has the better maker and the better steel? The Shimo is certainly prettier than the Koishi, but your claim that it "puts this knife to shame" is CRAZY. BOTH are great knives!
A Masakage Gyuto is on my shopping list for my next Japan trip.
The video was really nice!
there are vastly better and more desirable knives to get if you are visiting japan rather than something so common and mass produced and widely available outside of japan. any masakage would be last on my list, really not on the list at all. for the money there are so many vastly better and more desirable knives than this thing.
@@jeffhicks8428 Such as?
@@PaladinJenkis check out some of his other videos. he shows off some very nice knives. Check out for instance a Konosuke. Obviously they are not cheap. Masakages are a dime a dozen and not very good knives. I have two of them, like most folks they were some of the first ones I got when I didnt know much. I'd like to save others from making the same mistake.
@@jeffhicks8428 But my man, they really don't look like a mistake at all. I've seen them all over /r/chefknives and people are pretty darn stoked about them. I have heared only positive thinks about those products so I am a bit shocked that you had such bad experience with them. Konosuke look nice, remind me of Masamoto knives which are legendary but yeah the price is something.
Those Konosuke really look amazing though!
make a video with a Shibata Kotetsu!!! :D
No one can give a better cutting demo than Aaron Gibson!!
I have a Massakage kumo honesuki. It's awesome. Very well hand made knifes. So this will be excellent.
Great vid, got a new sub.
PS. Music?
Do you find that this knife wedges a lot?
I have 210mm it doesn't wedge because it is very thin behind the edge.
@@enobil compared to a western knife maybe. these are hollow ground, ie shit, and not particurly thin behind the edge at all. even if you got a good one it will be more than 15 thou bte. Even a stock shun is 15 thou. Most of my kitchen knives are closer to 10 thou.
@jeffhicks8428 well yes and no. I have a masakage yuki 240mm white #2 and yes I hate the concave grind of it. But also i have a masakage koishi 210mm AS again hollow grind but, somehow way better. Ofc i can't maintain the hollow grind over long time but, at least it is fine still, and haven't used it too much due to rotation. Best grind i came across was on shibata kotetsu knives, i think that was convex, regret selling it a lot. You made me want to thin some knives. Let me measure some thicknesses sometime
@@enobil I'm going to guess the reason you like it more is the steel. White steel was actually never intended to be used for kitchen knives and loses bite very very quickly. Generally, steel doesn't really matter very much in a kitchen knife but white steel for sure has it's limitations. Just a hunch, I could be wrong. The steel on the Koishi is harder and doesn't lose bite as quickly.
and yes, the Shibata is one of the better Takefu knives for sure. That one or the Kei Kobiyashi are ground really well.
wow you prepare a lot of food! lol
Great video! Thanks!
What chef coat is that? I feel like it's not one but I'm hoping it is. It looks so awesome and comfortable.
Pineapple and bread tests were most relevant :D....Cuts nicely
very satisfying videos... i need to make my own chopping videos (and not just eating videos)
I came for the knife, stayed for the meat :)
That's what she said...
Is rockchopping dangerous with this knife since it has a high HRC and is extremely thin behind the tip? Does this make it very prone to chipping?
correctoo
what would make it prone to chipping is not the high HRC but the extremely brittle steel it's made from. but no. you're not going to damage it unless you do something dumb. its just a kitchen knife. it's not for chopping bones.
Super knife !
how would you compare this to Masakage Yuki? does it perform better? the price difference here in canada is $100, Koishi being the expensive one,
- Thanks CG -
BOTH are Handcrafted by one of the founders of Takefu knife village Master of Traditional Arts Kato San, who was the Master to Yu Kurosaki. They're bother for classicaly trained slicers as opposed to rockers.
This one is Kurouchi over stainless over SuperA. it's thicker than the Yuki. They are about the same height.
The yuki is thinner, its White #2 so it can get sharper in the hands of a good sharpener. But the Koishi will be tougher less likely to chip and will hold the edge longer.
BOTH are superb as is anything else Masakage puts out, they do a superb job of curating their knives.
@@hrhamada1982 what a ridiculous promotional answer. what are you a living advertisement? the only people that actually like or want masakages are absolute noobs that know nothing about japanese knives. you'd literally be better off buying a shun. it's a better knife and costs less money. straight up. these things are hype machines for noobs and they are every bit as mass produced as anything else.
@@jeffhicks8428 unlike you, I', an actual chef with 40 years in a kitchen. It sounds to me that YOU are the one that's spouting a commercial.
I'll gladly say there are hundreds of superb makers in addition to Masakage.
It's hilarious when home cooks think a machine made knife, (albeit a GOOD machine made knife) is even close to the performance of a HANDMADE knife in the hands of a person who has EXPERIENCE, SKILL and DISCIPLINE.
You also don't understand that Masakage has at least four artists (not just factory employees like shun has) that have been Awarded the designation "Master of Traditional Arts". Shun has exactly ZERO knife makers that make knives by hand. They don't have even one single employee that makes a knife start to finish. Each worker does one specific task.
I guess you know so much more than the Japanese government about who Master knifemakers are, because "Master of Traditional Arts" designations aren't handed out to factory workers.
Shun are not bad knives, I've got half a dozen.
I would HIGHLY recommend Yaxell or Miyabi over shun for any customer that wants a high quality machine made knife.
I think the issue is more an issue of you not knowing what a working cook or chef expects, versus what a home cook expects.
But again, shun IS a good production quality knife and I DO own at least a half dozen of them.
Was this out-of-the-box edge?
+CGuarin Thank you for your answer :) I now have a Tojiro DP 210mm (use it for slicing) and a Zakuri 210mm (chopping, dicing). I want a replacement/upgrade for my Zakuri, and the blade needs to be a bit thinner, especially at the tip and behind the edge, because the horizontal cuts for dicing an onion are almost impossible with the Zakuri. What would you recommend - price limit 250? I'm thinking of blue or white steel, so sharpening is less of a hassle, but I'm open to anything.
Thanks for the hint - and the incredibly fast reaction. What do you think of the Kurosaki R2 Wa-Gyuto 210mm (also compared to the Wakui Kasumi)?
awesome. What grit edge did you have on it for this vid? Regards from South Africa
Where Can i Bay that knife
How much this knife
if you open the link in the video signature, you can easily find out that the price of this knife is about $ 300
way too much for what it is, like all masakages.
Does it have a microbevel??
Onde eu compro uma dessas?
Is this better than Global or Shun? thanks
Yes by far.
@@SkeleknightsGaming Nah. It' better than a global maybe though even a global will be easier to maintain because it's not hollow ground like a straight razor as these are. I'd take a shun over this any day. Better made. higher fit and finish. better steel. better grinds. thinner behind the edge. only slightly heavier and slightly more neutrally balanced. comes with a warranty. and a shun costs less. Shuns are under rated and masakage are the most over rated and over priced Japanese knives around. Highly desirable but only by total noobs.
what cut of meat was that? that seemed like a lot of fat in the middle
Absolutely stunning knives you got there! The only imperfection- it's price :( :))
Yollyın bana birtane çok iyi
Why do you have a Chinese coin on a Japanese knife?
+Tiago Santiago The owner likes to put a japanese coin on each masakage as a little token. The coins of china and japan have a similar look with the hole in the middle but it looks cool.
Try the Masakage 210mm Shimo bought it at Knivewear, puts this knive to shame!!
So you think the student is better than the Master?
BOTH the Shimo AND the Koishi are superb!
BUT
The maker of the Shimo was the STUDENT of the MASTER OF TRADITIONAL ARTS, Kato. The man who made the Koishi is the Master, himself. The Japanese government thinks highly of him, his apprentice, Yu Kurosaki, the man who made your knife, virtually worships him, but you don't?
The Koishi is Super Aogami. The Shimo is Shirogami.
Obviously the Koishi will hold the edge longer and be less likely to chip.
How is that "puts this knife to shame" if it has the better maker and the better steel?
The Shimo is certainly prettier than the Koishi, but your claim that it "puts this knife to shame" is CRAZY.
BOTH are great knives!
@@hrhamada1982 thanks for the clarification...
Every time when i look in the mirror
красава))