Masakage Kumo 13cm 63-layer damascus handmade Japanese ko-bunka knife

The model :

The Masakage Kumo 13cm ko bunka knife is a versatile model, but one that is still very handy thanks to its thin cutting surface and medium-sized blade. In fact, it's a small version of the bunka, similar in use to the santoku. In fact, "ko" means "small" in Japanese.

Knife specifications :

First of all, the blade of this ko-bunka knife is forged. Its core is made of VG10 Japanese steel, an alloy much appreciated by blacksmiths for its many qualities. Its carbon content is 1%, giving it a Rockwell strength of around 60/61 HRC.

The result is a rigid wire that can withstand further sharpening to achieve a razor-sharp finish. The VG10 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 oxidation than other carbon steels.

The VG10 core is then enveloped in several layers of softer steels: this is the damascus process. The Masakage Kumo knife features a 63-layer damascus (31 layers folded into 2 on the core + the core, which is counted in the calculation). To create its contrasting appearance, Katsushige Anryu san used a stainless steel and a nickel steel. It's the variation in steels that creates this unique interlacing on the cutting surface.

The stainless steel has the advantage of increasing the steel's corrosion resistance, while the nickel steel gives it greater mechanical strength. The contrasting colors add a touch of originality to the knife. The mix of steels can also be seen on the back of the knife.

Kumo means "cloud" in Japanese, and this range is aptly named, as the random damascus patterns are reminiscent of clouds blending together in the wind just before a storm.

Kanjis have been engraved on the cutting surface for added authenticity.

Then there's the handle! It's made from Sandalwood, a pleasantly light, grit wood. Its octagonal shape hugs the palm of your hand, so it's comfortable to hold, whether you're right- or left-handed. A black Pakkawood bolster (an antibacterial composite material resistant to humidity and temperature variations) links the blade to the handle. The junction between the blade and the bolster is filled with a wood paste that seals the whole, and prevents small scraps and cleaning water from penetrating the inside of 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. Do not put in the dishwasher or soak in the sink.

The knife comes in a sober, traditional blue box.

The blacksmith :

Masakage Kumo Japanese knives are handcrafted by master blacksmith Katsushige Anryu san. He works in the Takefu Knife Village, which is home to a large number of artisan blacksmiths. Gathered in the same place, they can share their know-how. That's why it's such a popular area for apprentice blacksmiths, who can be taken in hand by a master who will teach them everything they need to know.

Katsushige Anryu san has been forging knives for over half a century. He began his apprenticeship in the 60s with his father, himself a blacksmith, to continue the family tradition (Katsushige Anryu currently represents the 4th generation in the same trade). Drawing on this long experience, this traditional blacksmith now offers you exceptional knives that will delight the most uncompromising of cooks.

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