my next knife?
Massugu Lite series - 180mm santoku
This “Lite” series of knives from Massugu feature a very special bevel that is flat on the left side and perfectly tapered on the right. The right hand side is then finished with a highly polished 1mm bevel. This is a modern incarnation of the edge found on wa gyuto or wa santoku and is usually only found on far more expensive blades. The end result is a knife that is super sharp and easy to resharpen.
The steel used is a high carbon blend enhanced with molybdenum and vanadium and hidden under black injection moulded NOV alloy (ABS & nylon) handles is a full tang for extra strength.
The Massugu lite series is an excellent entry level knife for those wanting a genuine Japanese blade at a very good price.
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Ano kaya? It’s 88 dollars. Twice as expensive as my current knife. My current knife does the job but I want a spare one that’s slightly smaller. My classmates are all about the Wusthof but I don’t think I’m there yet. I have a 6’ and a paring knife but they don’t leave our kitchen drawer. Babies! (Also, I think they need sharpening).
I’ll visit the store later to have my knife sharpened and also to cradle this Japanese knife in my hand. I’ll make my decision in 3 weeks when get a feel of the kitchen I’ll work in.
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Btw, for those interested in taking up knife skills and molecular gastronomy classes, there’s classes in Chef’s armoury
