Masakage Kiri 18cm handmade japanese chef knife, damascus 49 layers

Cutting performance and inspired design

The 18cm blade of the Masakage Kiri Japanese knife is forged around a core of VG10 Japanese steel (with 1% carbon), offering an excellent compromise between hardness and strength. Thanks to a Rockwell hardness of 60/61 HRC, the cutting edge stays sharp longer and enables precise cuts, ideal for chopping, mincing or mincing your food. The knife also features a 49-layer damascus which envelops the VG10 core. Different layers of softer steel are applied on top of the core, giving it a balance of hardness and flexibility. In addition, damascus adds a subtle, deep visual aspect, evoking delicate wisps of fog, hence the name Kiri ("fog"). Engraved Japanese kanji add an authentic, refined touch, reflecting the soul of traditional craftsmanship.

Handle comfort and materials

The oval handle is made from magnolia wood, renowned for its lightness, soft feel and fine grain. This particular shape makes for an intuitive grip, whether you're right- or left-handed. The ruby-colored pakka wood bolster creates an elegant contrast between wood and steel, while ensuring a moisture-resistant joint. A wood paste fills this joint to guarantee optimum watertightness, preventing residues and water from penetrating the space between the blade and its insertion in the handle.

Summary of features & benefits

• 18cm VG10 blade (1% carbon): top balance between hardness and wear tolerance
• Flat edge: easy blade insertion into food
Hardness
• 60/61 HRC: edge retention over time
• 49-layer Damascus: superb blade aesthetics + VG10 core protection
• Engraved Kanji: Japanese authenticity on every knife
• Oval magnolia handle: comfortable, ambidextrous and lightweight grip
• Red pakka wood

• : strength and unique visual contrast
• Reinforced watertightness: blade-handle junction protected via a special paste
• Hand-forged by a master blacksmith: a useful, aesthetic knife carrying tradition

How to use and care for this knife

To preserve the sharpness and beauty of your handcrafted Japanese knife, wash it by hand after each use, using mild soap and lukewarm water. Avoid abrasive sponges and dry immediately with a soft cloth to prevent oxidation and moisture on either the blade or handle.Do not use the dishwasher. Regular sharpening with a suitable stone (medium to fine grit) will ensure that your blade always performs at its best.

Focus on master blacksmith Yoshimi Kato

Yoshimi Kato San perpetuates the traditional Japanese art at Takefu Knife Village, an exceptional knifemaking venue where several master blacksmiths share and pass on their know-how. Trained via his father-in-law, Hiroshi Kato San, a renowned blacksmith and respected teacher, Yoshimi has acquired incredible mastery since beginning his apprenticeship in 2013. Today, he combines tradition and innovation, creating highly acclaimed Masakage Japanese knives. Each knife is shaped by hand, ensuring that each piece is unique and reflects the exacting standards of Japanese craftsmanship.

All Yoshimi Kato forged knives are just a click away!