Masahiro Fisherman's Makiri Knife 150mm 5.9" SEKI JAPAN

transmaster

transmaster

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I have this Fisherman's knife on it way from Japan. I was reading up on it and the Makiri is the basic knife used by Japanese fisherman, both at sea or personally fishing at streamside. The Makiri is in this case a single bevel right handed grind. They are designed to have a easily maintained edge. The Wa grip is Japanese Magnolia. Not know about the knife at the time I watched a Japanese fisherman catching and preparing Trout Shioyaki on NHK TV. What is interesting these fisherman are not after large trout but small ones. These are small trout prepared and cooked over an open fire. The knife used to clean them is the Makiri.

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Interesting knife. I kinda like the single-bevel design, I have a marking knife for woodworking that's ground the same way, except it is effectively "double edged" so you can use it right- or left-handed.

Talking about small trout reminds me of fishing with my Dad when he lived in upstate NY. We caught a lot of smallish rainbows and brook trout, and we used to just gut them and fry them -- no scaling -- and the scales and skin crisped up into this really nice delicacy that reminded me of the skin of a roasted chicken or turkey, delicious.
 
Nice looking knife! I have a soft spot for Japanese clean and simple knives like these and kiridashis.
 
Cementite said:
Interesting knife. I kinda like the single-bevel design, I have a marking knife for woodworking that's ground the same way, except it is effectively "double edged" so you can use it right- or left-handed.

Talking about small trout reminds me of fishing with my Dad when he lived in upstate NY. We caught a lot of smallish rainbows and brook trout, and we used to just gut them and fry them -- no scaling -- and the scales and skin crisped up into this really nice delicacy that reminded me of the skin of a roasted chicken or turkey, delicious.
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Trout Shioyaki
 
I purchased this Makiri as a birthday present for my oldest niece. She is a dedicated fisherman and I know she will like this knife as well as I do. An interesting thing was pointed out to me by another fisherman friend looking at it. He liked the plastic sheath, he said this you can keep clean, leather will start to stink like an old beached fish carcass and it is hard to get the stink out of it without a lot of work. Just hot soapy water takes care of the plastic one.
 
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So just curious, is there an advantage to just having the single right side beveled? I caught what was said about maintenance,do you have to remove a bur that develops? Thanks. Cool knife.
 
cbach8tw said:
So just curious, is there an advantage to just having the single right side beveled? I caught what was said about maintenance,do you have to remove a bur that develops? Thanks. Cool knife.
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Yes you sharpen these like a wood chisel. It is so easy to maintain the edge on a single bevel knife. When you develop the burr you just reverse the blade put it flat side down on the stone and swipe the burr off, check the edge and you should be finished.
 
I like that! Let us know how the performance and maintenance goes please. I like the idea of sharpening it like a chisel.

Those trout look delicious! I've caught and cooked many a trout in a similar way, and all kinds of other ways.
 
scdub said:
Cool knife!

Consider using a drying oil to give the handle some waterproofing. Tung oil cut 50/50 with orange spirits for penetration works great.
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Good Idea. My supply of Real Milk Paint half & half is too old to use ordering new. Real Milk Paint is a perfect blend of Pure Tung Oil and natural, food-grade thinner Citrus Solvent. The Tung Oil is the real deal it is pure with no additives. A word to the wise don't get too much a little goes a long way.
 
I also have the Kabar Becker Kephart BK-65. The BK-65 and the Makiri are so similar in shape and feel. But I find myself liking the Makiri better than the Kephart knife. Both patterns are tough but the single bevel blade on the Makiri is so much easier and quicker to sharpen. There is also the use for meal preparation. The only thing the BK-65 does better than the Makiri so far is peeling potatoes.
 
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Try this again. I am typing of a brand new Keychron Q3 custom keyboard. It has magnetic switches that took awhile to get used to.

My niece received her Mikiri Knife on Monday. She has never had a knife from Japan much less one like this. I told her what is was, and how to sharpen it. Her main fishing target is panfish and bass, small and large mouth. It will be interesting what she thinks of it in use.
 
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