Masakage Yuki White #2 Sujihiki Knife 270mm Nashiji

Masakage Yuki White #2 Sujihiki Knife 270mm Nashiji Introduction The Masakage Yuki White #2 Sujihiki 270mm is a long, elegant slicing knife designed for producing clean, accurate cuts with minimal resistance. Combining a fine-grained White #2 carbon steel core with stainless steel cladding and Masakage's distinctive nashiji finish, it offers excellent cutting performance while remaining practical for daily use. Sujihiki A sujihiki is the Japanese equivalent of a traditional carving knife. Its long, narrow blade is designed to produce clean, smooth slices of meat, fish and poultry in as few strokes as possible, helping to preserve both texture and presentation. A 270mm sujihiki offers excellent reach for carving larger joints of meat and slicing fish, making it a popular choice for both keen home cooks and professional kitchens. Nashiji Finish Nashiji means "pear skin" in Japanese, referring to the softly mottled texture across the surface of the blade. On the Masakage Yuki, the pale, irregular finish has an almost snow-like appearance — fitting, as yuki means "snow" in Japanese. The texture gives each knife a subtle handmade character while helping to reduce drag and food sticking during use. Masakage Yuki – Yoshimi Kato The Masakage Yuki range is forged by Yoshimi Kato in Echizen, Fukui — one of Japan's best-known knife-making regions. These knives combine a fine White #2 carbon steel cutting edge with practical stainless steel cladding and a distinctive nashiji finish. Light, precise and straightforward to sharpen, they are well suited to cooks who want the cutting performance of carbon steel without the maintenance of a fully reactive blade. White #2 Carbon Steel White #2 is a fine-grained Japanese carbon steel known for its ability to take an exceptionally keen edge. Its simple composition makes it responsive on sharpening stones and capable of a very clean, refined cutting edge. Hardened to approximately 62–63 HRC in the Yuki range, it offers excellent cutting performance while remaining relatively straightforward to sharpen. Stainless Cladding – Care & Use The White #2 carbon steel core is clad in softer stainless steel, leaving only the exposed cutting edge reactive during normal use. The cutting edge will gradually develop a patina, so the knife should be rinsed and dried promptly after use. Never leave it wet or place it in a dishwasher. Use a wooden or soft plastic chopping board to protect the fine edge, and avoid bones, frozen food and hard twisting cuts. Specifications Blade Shape — Sujihiki Blade Length — 270mm Steel — White #2 Carbon Steel Construction — San Mai Cladding — Stainless Steel Finish — Nashiji Handle — Magnolia Wood with Red Pakkawood Collar Handle Type — Oval Japanese Wa Handle HRC — 62–63 Bevel — Double Bevel Age Verification Age is verified at checkout where required, and again by the courier on delivery where applicable. Someone over the age of 18 must be available to receive the parcel.