I have two high end Masakage chefs knives for sale in near new condition. Super sharp and hold an edge extremely long. I'm refining my collection and sadly parting with these two.
The first in the photos is the Masakage Kijura 210mm Kyuto. It is made from #2 Aogami blue carbon steel (Rockwell hardness scale 62:64). It has a rosewood handle with Pakka wook collar. Was almost $600 new, will part with it for $325 obo
You can learn more at www dot knifeware dot com
The second is a Masakage Yuki 165mm Santoku. It is make from #2 Shirogami white carbon steel (Rockwell hardness scale 61:63). It has a magnolia handle with Pakka wood collar. It was about $200 new and will let it go for $125 obo.
There are lots of testimonial videos on u tube as well as a documentary trailer called Springhammer on the town in Japan where the knives are made. A lot of history and culture locked up in these knives. Perfectly suited to the precision pro as well as discerning home chef alike.
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