Masakage Kumo 24cm handmade japanese chef's knife Damascus 63 layers

Masakage Kumo knives are handcrafted by master blacksmith Katsushige Anryu san and Takumi Ikeda. They work in the Takefu Knife Village, which is home to many traditional 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 every step of the knife-making process!

Right: Takumi Ikdeda. Left: Katsushige Anryu.

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). Drawing on this extraordinary experience, this traditional blacksmith now offers you exceptional knives that will delight the most uncompromising of cooks.

When the time came for him to retire, he didn't know where to turn to leave his forge. For him, Japanese tradition is important: he would like to pass on his forge to his eldest son, but he has only had daughters. So he chose his nephew: Takumi Ikeda.

Ikeda san began training in the early 2000s to succeed his uncle. His apprenticeship lasted some fifteen years, during which he learned the skills of his master. In 2021, Takumi Ikeda took over the forge, for which he will continue to work assiduously to ensure its continued existence.

The Masakage Kumo 24cm chef's knife can be used to cut a wide range of foods, including meat, vegetables and herbs. It's an all-purpose knife that's particularly well-suited to large foods.

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 to a razor-sharp edge. The VG10 also has the ability to hold its edge longer, so you space out sharpening sessions. Finally, because of its high chromium content, it is also more resistant to corrosion than other carbon-concentrated steels. The VG10 core is then surrounded by several superimposed layers of softer steels: this is damascus. The Masakage Kumo knife features a 63-layer damascus (31 layers folded in 2 on the core + the core, which is counted in the calculation). To create such a nuanced effect, Takumi Ikeda san used a stainless steel and a nickel steel. It's the variation in steels that creates the unique waves rippling across 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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