Masakage Kiri 21cm handmade japanese chef's knife, damascus 49 layers

A few words about the blacksmith:

Masakage Kiri Japanese knives are handcrafted by blacksmith Yoshimi Kato san. His workshop is located in the Takefu Knife Village , which brings together a number of traditional blacksmiths. Gathered in the same place, they can mix their know-how and it's a coveted place for apprentice blacksmiths, who can be taken in hand by a master who will teach them all the steps involved in making a knife!

Yoshimi Kato has apprenticed with a number of renowned blacksmiths, including Hiroshi Kato San, who is highly respected in Japan and is also his father-in-law. The latter is one of Japan's greatest master blacksmiths. He has been creating knives almost every day for almost 50 years, which is an indication of his current level of expertise (he is now retired and teaches his art to young blacksmiths). He is also one of the founding members of the Takefu Cutlery Village.

Yoshimi san has taken over his workshop and continues to create the knives of this renowned master, while having launched his own knife lines. Yoshimi Kato San began his apprenticeship in 2013, and is a very talented blacksmith who learns very quickly. He allows Hiroshi Kato San's work to continue, while bringing innovative ideas that all cooks will appreciate!

Find out more about the Masakage Kiri knife :

The Masakage Kiri 21cm chef's knife lets you cut all kinds of food. It's a multi-purpose knife: you can use it every day to chop, chisel or mince your food.

Blade :

Its forged blade features a core of VG10 Japanese steel, an alloy that blacksmiths appreciate for its many advantages:

- It has 1% carbon, which gives it a Rockwell hardness of around 60/61 HRC. The result is a rigid wire that can withstand even more intense sharpening, which ultimately means a razor-sharp edge.

- It also retains its sharpness for a long time, so you don't have to keep sharpening it.

- Finally, thanks to its high chromium content, it is also more resistant to corrosion than other carbon steels.

The VG10 core is then enveloped by several superimposed layers of softer steels: this is called damascus. The Masakage Kiri knife features a subtle 49-layer damascus (24 layers folded in 2 on the core + the core, which is counted in the calculation). In addition to adding character to the knife, damascus makes the blade more "supple", in the sense that it will be less brittle in use (but not flexible either).

Kiri means "fog". It's easy to see why the range is so named, with the pretty damask creating random swirls, like a light moving fog revealing details of the landscape it occasionally hides. Japanese kanji have been engraved on the cutting surface for added authenticity. They blend harmoniously with the various damask colors and remain discreet.

Handle:

The handle is made of magnolia, a grit wood that is pleasant to the touch and lightweight. Its oval shape makes it suitable for all cooks. A bolster in red Pakkawood (a moisture-resistant, antibacterial composite material) links the blade to the handle and provides an attractive contrast. The junction between the blade and the bolster is filled with a wood paste that seals the whole, preventing small scraps and cleaning water from penetrating the inside of the handle.

The knife comes in a sober, traditional blue box.

Care and maintenance:

Please note that the knife should be cleaned by hand. You can use a mild soap and run it under lukewarm water, without using an abrasive sponge. Then wipe with a soft cloth to remove all traces of moisture from the blade and wooden handle.

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