Kiri means fog or mist in Japanese, and the name describes the stainless Damascus cladding on this honesuki - a pattern that genuinely evokes a misty surface across the blade road. Kato builds the line around VG-10 stainless steel hardened to 61-62 HRC, with a well-executed grind that gets notably thin just behind the edge for improved cutting performance. The 50/50 symmetrical edge means it works equally well for left- and right-handed cooks.
The honesuki format is built to part out poultry, working nimbly through joints to separate sections cleanly - it is not designed to cut through bone. The thin, pointed tip excels at navigating joints and working around carcasses, leaving a cleanly prepped bird with minimal over-cutting. Because both the core and cladding are stainless, care is straightforward compared to carbon-core honesuki knives. The handle is magnolia wood with a striking red pakka wood ferrule that complements the misty Damascus pattern.
What Customers Are Saying: Kevin calls it a stunning and very functional knife. He sealed the handle with tung oil and found the factory edge sharp, though not quite at the level he has experienced with Kohetsu. He notes the edge angle is fairly large, which may be a deliberate choice to add stability and resist chipping against bone contact.
Care Instructions: VG-10 stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
The honesuki format is built to part out poultry, working nimbly through joints to separate sections cleanly - it is not designed to cut through bone. The thin, pointed tip excels at navigating joints and working around carcasses, leaving a cleanly prepped bird with minimal over-cutting. Because both the core and cladding are stainless, care is straightforward compared to carbon-core honesuki knives. The handle is magnolia wood with a striking red pakka wood ferrule that complements the misty Damascus pattern.
What Customers Are Saying: Kevin calls it a stunning and very functional knife. He sealed the handle with tung oil and found the factory edge sharp, though not quite at the level he has experienced with Kohetsu. He notes the edge angle is fairly large, which may be a deliberate choice to add stability and resist chipping against bone contact.
Care Instructions: VG-10 stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
- Brand: Masakage
- Line: Kiri
- Blacksmith: Kato
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: VG-10 Stainless
- Cladding: Stainless Damascus
- HRC: 61-62
- Edge Grind: Even 50/50
- Handle: Oval Magnolia Wood
- Ferrule: Red Pakka Wood
- Weight: 3.8 oz (108 g)
- Blade Length: 152mm
- Total Length: 297mm
- Spine Thickness at Base: 3mm
- Blade Height: 40mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Beautiful bladePosted By: Kevin - verified customer
16 people found this review helpful
Stunning knife and very functional. Sealed the handle with tung oil. Factor edge was sharp but not amazing as I have had with kohetsu. The angle is fairly large, but this may be deliberate to provide stability to the edge and prevent chipping with bone. Very curious what type of edge I can put on it.
16 people found this review helpful
Stunning knife and very functional. Sealed the handle with tung oil. Factor edge was sharp but not amazing as I have had with kohetsu. The angle is fairly large, but this may be deliberate to provide stability to the edge and prevent chipping with bone. Very curious what type of edge I can put on it.
