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A practical, handy knife for everyday use
15cm blade - VG10 core (1% carbon ): long-lasting sharpness
63-layer Damascus blade combining nickel steel and stainless steel
Octagonal sandalwood handle + black pakkawood bolster
Handcrafted by master blacksmith Takumi Ikeda
From the Takefu Knifemaking Village, one of Japan's top manufacturing centers
Limited quantities - Each piece is unique
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The Masakage Kumo 15cmUniversal knife is a versatile model, but still very handy thanks to its thin cutting surface. You can use it to cut medium-sized fruit and vegetables, but also to mince boneless meat.
Blade:
It is forged and has a core of Japanese VG10 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: 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, Takumi Ikeda 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 contrast in color brings a great deal 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.
Handle:
The handle is made of 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.
Find out more about manufacturing :
Masakage Kumo kitchen knives are handcrafted by master blacksmith Takumi Ikeda, nephew of master blacksmith Katsushige Anryu san. Takumi Ikeda 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 in the same trade). It was on the strength of this long experience that this traditional blacksmith decided to train his nephew, Takumi Ikeda.
Training began in 2000, when Katsushige decided to retire. In Japan, tradition dictates that the eldest son inherits the family, but Anryu san had only daughters. His nephew Takumi proved to be his choice.
His apprenticeship lasted some fifteen years. Ikeda, a rugby enthusiast, is an atypical blacksmith. In 2021, he was finally entrusted with the reins of the forge, continuing to perpetuate the meticulous work taught by his uncle. He now offers you exceptional knives that will delight the most uncompromising of cooks.
Anryu san is on the left and Ikeda is on the right.
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.
The knife comes in a sober, traditional blue box.
All Kumo products are available here!
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