Masakage Yuki 270mm sujihiki slicer stainless clad white steel is made in Takefu Japan by Hiroshi Kato, the Masakage Yuki series is a stainless clad #2 white steel with a round Japanese magnolia handle. Yuki is the Japanese word for snow which refers to the texture of the stainless after it has had the scale removed from the forge, this texture is sometimes also called nashiji, or pear. Hiroshi Kato began making knives in 1959 and is a third generation knifemaker.
Sujihiki, also called sujibiki, a double beveled “western style” slicing knife in the traditional yanagiba geometry, generally used as a western style slicer (or French style tranchelard) for meat and boneless fish. Popular with sushi chefs for making rolls, the yanagi is better for cutting sashimi but is too thick for cutting rolls and the harder blade of the yanagi can chip on hard nori. A sujihiki can be used for carving cooked or raw meat, or as a narrow chef knife as the blade is wide enough to contact the cutting board along it’s entire length.
White steel is a high grade carbon steel loved for it’s fine grain and ability to take a very fine razor sharp edge and to hone easily. Named for the color of the tag put on the billets at the Hitachi steel mill. White steel is a low contaminate steel (sulphur and phosphorus being the main ones) which is a favorite of sushi chefs for knives in which a very fine finish is essential. Not the easiest steel to forge and temper properly, white steel done well is a testimony to a smith’s skill. The core is hardened to HRC 63 and has both a nice edge life and easy sharpenability, the stainless cladding makes for easier use.