Masakage was founded in the year 2007 by one of Japan’s master knife sharpeners, Takayuki Shibata of Takefu Knife Village fame. Capitalizing on his unique strengths as a knifemaker, the company produces the sharpest Japanese knives. All knives are handmade using the toughest steels and hand-sharpened to an edge so fine they cut like lasers.
The Makasage portfolio is composed of six knife lines, named after Japanese elements. From handles that fit well on both left and right-handed chefs, to a further handle-to-blade positioning for added comfort, the Masakage Advantage lies in the company’s eye for detail. Together with fellow Master Sharpeners, Makasage aims to elevate the talent of Takefu Knife Village through excellent craftsmanship.
Masakage’s team is composed of three master blacksmiths and one master sharpener, which are:
- Hiroshi Kato is a certified traditional craftsman that helped establish Takefu Knife Village.
- Katsushige Anryu is a fourth-generation knife maker and Takefu Knife Village founder. He was nominated as an Excellent Successor of Traditional Craftsmen in 1996.
- Yu Kurosaki is a blacksmith from Kanehiro-Uchi-harmony who found his passion and happiness in creating knives in 2002.
- Takayuki Shibata is a top knife sharpener in Japan who founded Masakage as he discovered his love for Japanese craftsmanship in America.
Masakage is focused on only six lines of kitchen knives.
Best known for
Masakage is best known for its durable Japanese knives.
Masakage uses high carbon Japanese steel such as Shirogami II White Steel, Aogami II Blue Steel, and Aogami Super steel by Hitachi. Some models feature stainless steel cladding to lessen corrosion caused by carbon. VG-10 stainless steel is also used as a rust-free alternative.
Masakage uses combinations of steel, handle and finish in its kitchen knife collections.
- Masakage Kiri is a 13-knife collection handmade by Kato san. Kiri came from the Japanese word mist or fog, which matches the Damascus steel design. This Series is made with VG10 Stainless steel with HRC of 61-62.
- Masakage Kumo is a 16-knife collection of four petty kitchen knives, one ko-Bunka, one Honesuki, one Kamagata, one Nakiri, one Santoku, one Bunka, four Gyuto, and two Sujihiki. This collection has a dreamy Damascus pattern made with VG10 steel that matches the collection name Kuro which means cloud.
- Masakage Yuki comprises Shirogami #2 carbon steel clad with stainless steel with 61-62 HRC. These Series, composed of 16 kitchen knives, are handmade by Kato san. The blade ranges from a 75mm Petty knife to a 300 mm Sujiki.
- Masakage Shimo is created by Kurosaki san. The Series of 9 kitchen knives has a unique “x” pattern made by Kurosaki san. This Series comprises Shirogami #2 carbon steel clad with stainless steel with 61-63 HRC.
- Masakage Mizu, made by Anryu San, is an Aogami #2 Carbon Steel kitchen knife collection with 62-64 HRC. Mizu is composed of 13 kitchen knives ranging from 75 mm-300 mm.
- Masakage Koishi is made up of Aogami Super carbon steel clad with stainless steel carbon steel with 63-65 HRC. Its steel is hammered, making a tsuchime finish that resembles its collection, meaning pebbles.
Masakage uses wooden handles such as American and Japanese Cherry, Magnolia, Rose, and Pakka woods.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Masakage knives have a high hardness grade of 62-65 HRC and an edge of 12-15 degrees. As such, hone the knife at its original angle using the Japanese Approach.
Regular honing removes the need for sharpening, which must only be done occasionally using a whetstone. Do not use a wheel sharpener or a steel or diamond sharpening tool.
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