Japanese Artisan Nakiri Knife 16.5cm Masakage Kiri Damascus 49 Layers

Masakage Kiri Japanese knives are handcrafted by blacksmith Yoshimi Kato san. He works at the Takefu Knife Village , which is home to a multitude of traditional blacksmiths. Gathered together in one place, they can share their know-how, and it's a coveted place for apprentice blacksmiths, who can be looked after by a master who will teach them everything.

Yoshimi Kato has been a pupil of several renowned blacksmiths, including Hiroshi Kato San, who is highly respected in Japan (in fact, his father-in-law). The latter is one of Japan's greatest master blacksmiths. He has been creating knives almost every day for 50 years, which shows the level of expertise he has achieved (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 knives. 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!

The Masakage Kiri 16.5cm nakiri knife enables you to cut vegetables with precision. Its wide rectangular blade allows precise, rapid movements. It can also be used as a small "scoop" to move cut food to another container. Gently grasp the food with its large cutting surface!

Its forged blade has a core of VG10 Japanese steel, an alloy much appreciated by blacksmiths for its many advantages. VG10 contains 1% carbon, for example, enabling it to achieve a Rockwell hardness of around 60/61 HRC. The result is a rigid cutting edge that can withstand further sharpening, so you can take it to a razor-sharp finish.

The VG10 also has the ability to retain its edge for a long time, so you can space out sharpening sessions. Finally, because of its high chromium content, it is also more resistant to corrosion than other carbon-concentrated steels found in the cutlery industry.

The VG10 core is then surrounded by several superimposed layers of softer steels: this is called damascus. The Masakage Kiri knife features a 49-layer damascus (24 layers folded in half over 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 called that, with the damascus creating random swirls on the cutting surface, like a light moving fog revealing details of the landscape it hides from time to time. 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 fine-grained 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 a nice 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 can be maintained 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.

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