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Multifunction knife in typical Japanese shape
Handcrafted by master blacksmith Takumi Ikeda
From the Takefu Cutlery Village, one of Japan's top manufacturing centers
16.5cm blade - 1% carbon VG10 core: long-lasting sharpness
63-layer Damascus blade combining nickel and stainless steel
Octagonal sandalwood handle + black pakkawood bolster
Limited quantities - Each piece is unique
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The Masakage Kumo 16.5cmsantoku knife is a versatile model, which can be used to cut meat, vegetables...It is particularly appreciated for chiseling herbs, thanks to its slightly curved blade shape.
Blade details :
Its forged blade has a core of VG10 Japanese steel, an alloy much appreciated by blacksmiths for its many qualities. VG10 contains 1% carbon, for example, enabling it to achieve a Rockwell strength of around 60/61 HRC. The result is a rigid wire, which can withstand more severe sharpening to achieve 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 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 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 details :
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.
Manufacturing details :
Masakage Kumo knives are handcrafted by master blacksmith Katsushige Anryu, then 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.
At the end of his career as a blacksmith, Katsushige didn't know who to choose as his successor. He had only daughters, and Japanese tradition dictates that his forge should be passed on to his eldest son: so he turned to his nephew Takumi Ikeda.
Ikeda san was passionate about rugby and took up blacksmithing to perpetuate his uncle's skills. He began training with his uncle in the 2000s, a process which lasted some fifteen years. At the end of his apprenticeship, Ikeda took over Katsushige's forge, with the aim of perpetuating his uncle's meticulous technique.
Left: Katsushige. Right: Ikeda
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.
The knife comes in a sober, traditional blue box.
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