Masakage Kumo 16,5cm handmade japanese bunka knife, 63 layers damascus

Details on the blade:

The Bunka Masakage Kumo 16.5cm knife features a forged blade with a core of VG10 Japanese steel, an alloy much appreciated by blacksmiths for its many qualities.

First of all, VG10 contains 1% carbon, giving it a Rockwell strength of around 60/61 HRC. The cutting edge is rigid, and can withstand further sharpening to a razor-sharp edge.

The VG10 also has the ability to hold its edge for a long time! Sharpenings are spaced out. Finally, thanks to its high chromium content, it is also slightly more resistant to oxidation than other carbon-concentrated steels.

We then move on to the top layer, surrounding the VG10. In fact, the latter is enveloped by 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 such a nuanced effect, Katsushige Anryu san used a stainless steel and a nickel steel. So it's the variation in steels that forms the unique waves rippling across the blade. The stainless steel has the advantage of increasing the steel's resistance to oxidation, while the nickel steel gives it greater mechanical strength. What's more, the mix of colors adds a great deal of originality to the knife. The mix of steels can also be seen on the back of the knife.

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

The brand name has been engraved on the cutting surface for even greater authenticity. It blends seamlessly with the various damask colors, and remains discreet.

Details on the handle:

Made from Sandalwood, a pleasantly light, grit wood, it is octagonal in shape and fits snugly in your palm. Ambidextrous use.

A black Pakkawood bolster (a moisture-resistant, antibacterial composite material) links the blade to the handle. The junction between the blade and the bolster is filled with a wood pulp that makes the whole thing watertight, and prevents small pieces and cleaning water from penetrating the inside of the handle.

Learn more about blacksmithing!

Masakage Kumo knives are created by craftsman and 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 with each other. 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 50 years. 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). Thanks to this long experience, this traditional blacksmith can now offer you exceptional knives that will delight the most uncompromising of cooks.

The knife is cleaned by hand, using a mild soap. Then 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. Note that it comes in a sober, traditional blue box.

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