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Home | Japanese Kitchen Knives | Trade In Masakage Yuki 165mm Santoku Shirogami 2 Magnolia

Trade In Masakage Yuki 165mm Santoku Shirogami 2 Magnolia

$312.65
$312.65
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READ IMPORTANT DELIVERY OPTION INFORMATION

Trade in santoku in good condition with original packaging. This stainless clad carbon steel knife shows some signs of use from a few rounds of sharpening, oxidized core steel and some light wipe scratches. There are still a few rounds of sharpening before a thinning would be necessary. Comes with a fresh BV edge.



About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Santoku

Santoku means "three virtues," referring to its versatility with meat, fish, and vegetables. It has a shorter, wider blade than a gyuto with a flat edge and slight curve that excels at chopping and low mincing. Ideal for home cooks due to it's smaller size range for general prep across a range of ingredients.

Listed Length: 165mm
Total Length: 313mm
Edge Length: 170mm
Heel Height: 45mm
Spine Thickness: 2.8mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC): 62-63
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Magnolia (Ho) with Red Pakka

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$48.32
$48.32
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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$105.16
$105.16
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Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$116.53
$116.53
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$82.43
$82.43
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$88.11
$88.11
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$56.84
$56.84



Shirogami 2 (White Paper #2)

Carbon (C): 1.05–1.15%| Manganese (Mn): 0.2–0.3%| Phosphorus (P/S): trace

White 2 is a slightly lower|carbon variant (~1.05–1.15% C) offering better toughness and ease of sharpening. Common in Japanese kitchen knives, it reaches ~61–63 HRC and provides a clean, crisp edge. It’s reactive but widely loved for its balance between hardness and maintainability.