Masakage Yuki Honesuki 150mm YGroup_fujidenkasan165 000 grit buffs out scratches

000 grit buffs out scratches from rougher stones

The height means good clearance for big hands

Fujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip

just be sure to put guards on your knives as the bags are not cut-proof

This is the first knife a sushi chef would use when preparing fish

Masakage Yuki Honesuki 150mm YGroup_fujidenkasan165 000 grit buffs out scratchesAbout Masakage Yuki When you pick up the Yuki, youll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or white carbon in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent