Masakage makes many different lines of kitchen knives. They are able to use some of the most respected blacksmiths working in Takefu Village and this gives them the ability to offer a wide variety of steels and techniques.
The Kiri grouping is made from the ever popular steel called VG-10. The stainless steel is hardened to about 61-62 HRC and is then clad in a softer stainless alloy to strengthen and protect the VG-10 inner core. This cladding is applied in the san-mai style, in which the VG-10 spine and edge are left exposed. The cladding is a damascus multi-layered steel which receives a unique finish reminiscent of fog or mist. This is where the knife gets its name of Kiri, which means mist in Japanese.
Bunkas and their smaller brethren, ko-bunkas, are gaining in popularity in western kitchens for their compact size, flat profiles, and versatility. The reverse tanto tip makes the knife a good choice for tasks requiring a super thin tip for delicate cuts. Plus it looks great! Masakage is renowned for their outstanding grinds and excellent fit and finish which is very apparent on this fine knife.
These are very easy to care for knives as both the hagane and jigane are fully stainless. The magnolia handle is matched with a red pakka wood ferrule which adds to the great appeal of this fun and functional kitchen knife.
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49 layer Stainless Damascus
Core Steel: VG-10
Handle: Ho Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Knife Style: Ko Bunka (Ko means "small")
Edge Length: 131mm
5Razor sharp, so light, so beautiful , October 11, 2017
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