Masakage Kumo 7.5cm 63 layer damascus japanese paring knife

The Masakage Kumo 7.5cmparing knife is a must-have for any kitchen. Use it to cut and peel small fruits and vegetables. Its short blade allows you to work with precision.

The blade is forged and has a core of VG10 Japanese steel, an alloy much appreciated by blacksmiths for its many qualities. VG10 contains 1% carbon, for example, giving it a Rockwell strength of around 60/61 HRC. The result is a rigid wire that can withstand further sharpening for 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: the blade is damascened. 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, Takumi Ikeda san has used a stainless steel and a nickel steel. It's the variation in steels that creates this unique interlacing on the cutting surface. Stainless steel has the advantage of increasing corrosion resistance, while nickel steel ensures 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.

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.

The knife's handle is made of Sandalwood, a grit, pleasantly light 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.

Further information

Masakage Kumo kitchen knives are handcrafted by master blacksmith Katsushige Anryu san and Takumi Ikeda. They are produced 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 in the same trade). Thanks to this long experience, this traditional blacksmith can now offer you exceptional knives that will delight the most uncompromising of cooks.

As his career draws to a close, a problem arises: who should succeed him? Japanese tradition dictates that the forge should be passed on to his eldest son, but he has only daughters. To respect this tradition, he chose his nephew Takumi Ikeda.

Ikeda san is a young boy who sets out to discover the world of artisan forging. In the 2000s, he began his training with his uncle, which lasted some fifteen years. Finally, in 2021, he took over the family forge, perpetuating the tradition thanks to the know-how acquired from Katsushige.

The knife is hand-cleaned. 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.

Please note: the knife comes in a sober, traditional blue box.

All Masakage knives available on KnifeLeader.eu are waiting for you!