Masakage Kiri 24cm handmade japanese chef's knife, damascus 49 layers

The Masakage Kiri 24cm chef knife lets you cut a wide range of foods. It's an all-purpose knife: you can use it every day to chop, chisel or mince your food. However, given its size, we recommend it for users accustomed to handling large knives.

The Masakage Kiri knife in detail:

Its forged blade has a core of VG10 Japanese steel, an alloy much appreciated by blacksmiths for its many advantages. Firstly, it contains 1% carbon, for example, enabling it to achieve a Rockwell hardness of around 60/61 HRC. The result is a rigid wire that can withstand even more severe sharpening, for a razor-sharp edge. It also has the ability to hold its edge longer, so you space out sharpening sessions. Finally, thanks to its high chromium content, it is also more resistant to corrosion than other carbon steels.

The core is then enveloped by several superimposed layers of softer steels: this is called damascus. The Masakage Kiri knife has a 49-layer damascus (24 layers folded into 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 "flexible", in the sense that it is less brittle in use (but not flexible either).

Kiri means "fog" in Japanese. It's easy to see why the range is so named, with the damascus creating random swirls on the cutting surface, 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.

The handle is made of magnolia, a grit wood that's pleasant to the touch and lightweight. Its oval shape is 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 handle.

Care and maintenance :

The knife can 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. It comes in a sober, traditional blue box.

Find out more about the blacksmith :

Masakage Kiri Japanese knives are handcrafted by blacksmith Yoshimi Kato san. He works at the Takefu Knife Village , which brings together a multitude 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 studied under 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 has taken over his workshop and continues to create his master's knives, 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 continues the work of Hiroshi Kato San, while bringing innovative ideas that all cooks will appreciate!

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