Masakage Kumo 18cm 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 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.

Katsushige doesn't know who to pass on his forge and his know-how to, because he wants to respect Japanese tradition, which requires him to pass it on to his eldest son, but he only has daughters. So he decided to call on his nephew Takumi Ikeda.

Takumi embarked on a 15-year apprenticeship in 2000. During these years, he acquired all his uncle's techniques, from the most meticulous to the most traditional. He completes his apprenticeship in 2021, the year in which he takes over the forge and perpetuates Katsushige's Japanese values and work.

The Masakage Kumo 18cm chef's knife can be used to cut various types of food, including meat, vegetables, herbs, etc. It's an all-purpose knife that's perfect if you're just starting out and are lost among all the models on the market.

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, 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 damascus. 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, 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.

The handle is made from 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.

The knife can be maintained 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.

The knife comes in a sober, traditional blue box.

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