The Masakage Kiri Sujihiki 300mm is a long, elegant slicer designed for carving roasts, slicing fish, and making precise, silky cuts with minimal effort. Hand-forged in Echizen, Japan, it features the distinctive Kiri (mist) Damascus pattern and a fully stainless construction that’s easy to maintain in any kitchen.
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results.
Specifications
Brand: Masakage Blacksmith: Yoshimi Kato Location: Echizen, Japan Construction: San Mai, Hammer Forged Cladding: 49-Layer Stainless Damascus Core Steel: VG-10 Stainless HRC: ~61–62 Handle: Magnolia Wood (Oval) Ferrule: Red Dyed Pakka Wood Engraving: Hand Engraved Edge Grind: 50/50 Weight: 5.5 oz (158 g) Edge Length: 300 mm Total Length: 450 mm Spine Thickness at Heel: 2.7 mm Blade Height: 44 mm
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results.
Specifications
