Masashi Shirogami Kuroshu Sakimaru Takobiki 300mm meta-masakage-saya without scrambling the oyster

without scrambling the oyster

they have transformed and morphed

flashy design makes for a knife worthy of a skilled chef

This tool is equally effective in home and professional kitchens

This line was dubbed Shimo (‘frost’ in Japanese) because Kurosaki-san can manipulate his damascus steel to create X-shape patterns that resemble frost on a window

Masashi Shirogami Kuroshu Sakimaru Takobiki 300mm meta-masakage-saya without scrambling the oysterMasashi san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono. Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat treating processes. Masashi san has outdone himself again. He started as a blacksmith making double bevel knives, and his transition to single bevel blades has