Masakage Shimo 240 mm Chef's Knife White-2 The Masakage Shimo 240 mm Chef's Knife White-2 is a masterpiece that combines traditional craftsmanship with modern design. This knife was created in collaboration with skilled blacksmiths from Takefu Knife Village and renowned sharpener Takayuki Shibata. Blacksmith Yu Kurosaki designed the unique 'X' Suminagashi pattern, which gives the blade an elegant appearance reminiscent of frost on a window. With a length of 240 mm, this chef's knife is ideal for both professional chefs and food enthusiasts looking to enhance their kitchen experience. Features and Benefits
Handmade in Japan with a focus on quality and precision
Unique Suminagashi pattern for an aesthetic expression
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Description & specifications
The Masakage Shimo 240 mm Chef's Knife White-2 is a masterpiece that combines traditional craftsmanship with modern design. This knife was created in collaboration with skilled blacksmiths from Takefu Knife Village and renowned sharpener Takayuki Shibata. Blacksmith Yu Kurosaki designed the unique 'X' Suminagashi pattern, which gives the blade an elegant appearance reminiscent of frost on a window. With a length of 240 mm, this chef's knife is ideal for both professional chefs and food enthusiasts looking to enhance their kitchen experience.
- Handmade in Japan with a focus on quality and precision
- Unique Suminagashi pattern for an aesthetic expression
- Optimal cutting performance with 50/50 grinding
- Ergonomic octagonal magnolia and buffalo horn stock for comfort
- Hardness of 61/62 HRC for long-lasting sharpness
- Ideal for both professional and home chefs
| Brand/series | Masakage Shimo |
| Type | Chef's knife |
| Forging and steel | 3 Layers White #2 and Soft Iron |
| Grinding | 50/50 |
| Handle type | Octagonal Magnolia Buffalo Horn |
| Stainless | NO! |
| Hardness | 61/62 |
| Length | 240mm |
| Height | 51mm |
| Weight | 166g |
| Width out of the handle | 4.1mm |
To ensure longevity and optimal performance, it is recommended to wash the knife by hand and dry it thoroughly after use. Avoid dishwashers and harsh cleaning agents as these can damage the blade and handle. Store the knife in a knife block or with a protective sheath to prevent damage to the cutting edge.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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