Masakage Kumo 27cm handmade japanese chef's knife Damascus 63 layers

Masakage Kumo Japanese knives are handcrafted by master blacksmith Katsushige Anryu san and Takumi Ikeda. They are produced in the Takefu Knife Village, which is home to many traditional blacksmiths. Gathered in the same place, they can mix 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 every step of the knife-making process!

Katsushige Anryu san (pictured above left) has been forging knives for over 50 years. He began his apprenticeship in the 60s, working with his blacksmith father to carry on the family tradition (Katsushige Anryu currently represents the 4th generation of blacksmiths in the family).

Katsushige owned his own brand of knives, but when he retired, he had no idea who to pass it on to. Having had only daughters, and wishing to follow the Japanese tradition of passing on his forge to his eldest son, he turned to his nephew: Takumi Ikeda (pictured above right).

In the early 2000s, Ikeda san began a long apprenticeship with his uncle, which lasted a total of fifteen years. It was during his apprenticeship that he learned the most meticulous knife-forging techniques. It was finally in 2021 that he took over the reins of the forge, and it's thanks to this extraordinary experience that this traditional blacksmith can now offer you exceptional knives that will delight the most uncompromising of cooks.

The Masakage Kumo 27cm chef's knife can be used to cut many different types of food. It's an all-purpose knife, ideal for large pieces of meat, large vegetables...

Blade :

Its forged blade has a core of VG10 Japanese steel, an alloy much appreciated by blacksmiths for its many advantages. VG10 contains 1% carbon, for example, enabling it to achieve a Rockwell hardness of around 60/61 HRC. The result is a rigid wire that can withstand further sharpening, for a razor-sharp edge.

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 corrosion than other carbon steels.

The VG10 core is then surrounded by several superimposed layers of softer steels: this is called damascus. The Masakage Kumo knife has a 63-layer damascus (31 layers folded into 2 on the core + the core, which is counted in the calculation).

To create such nuances, Takumi Ikeda used a stainless steel and a nickel steel. It's the variation in steels that creates the unique undulating waves 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 (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 paste that seals the whole, and prevents small scraps and cleaning water from penetrating the inside of the handle.

General :

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. It comes in a sober, traditional blue box.

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