At 270mm, this is the longest gyuto in the Masakage Kumo line, built for cooks who want serious reach without giving up the same fine fit and finish found across the rest of the lineup. Masakage Kumo knives are made by veteran blacksmith Ikeda san, who built his reputation over many years working under Anryu san before making knives under his own name as well as for Masakage.
The core is VG-10 stainless steel, valued for its edge taking and edge holding characteristics, with a high carbon content and trace amounts of chromium, molybdenum, vanadium, cobalt, and manganese. The core is clad in multiple layers of a softer stainless steel which, once ground and etched, reveals a Damascus pattern reminiscent of clouds, the inspiration for the Kumo name. The handle is a finely crafted octagonal rosewood with a black pakka wood ferrule.
What Customers Are Saying:One reviewer admits being hesitant about ordering such a long blade, but fell in love with it after the first use, calling it lighter than many shorter kitchen knives and praising the balance, the secure handle, and an edge that holds up well through real professional kitchen use.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, since the edge can still chip on hard contact, and sharpen on quality water stones when it needs attention.
The core is VG-10 stainless steel, valued for its edge taking and edge holding characteristics, with a high carbon content and trace amounts of chromium, molybdenum, vanadium, cobalt, and manganese. The core is clad in multiple layers of a softer stainless steel which, once ground and etched, reveals a Damascus pattern reminiscent of clouds, the inspiration for the Kumo name. The handle is a finely crafted octagonal rosewood with a black pakka wood ferrule.
What Customers Are Saying:One reviewer admits being hesitant about ordering such a long blade, but fell in love with it after the first use, calling it lighter than many shorter kitchen knives and praising the balance, the secure handle, and an edge that holds up well through real professional kitchen use.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, since the edge can still chip on hard contact, and sharpen on quality water stones when it needs attention.
- Brand: Masakage
- Line: Kumo
- Blacksmith: Ikeda San
- Region: Echizen, Japan
- Construction: San Mai
- Edge Steel: VG-10
- Cladding: Stainless Damascus
- HRC: 61-62
- Engraving: Hand Engraved
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 6.6 oz (187 g)
- Blade Length: 275 mm
- Total Length: 430 mm
- Spine Thickness at Base: 2.5 mm
- Blade Height: 55 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Perfect blade you'd never imagine Posted By: Sergio Garcia
2 people found this review helpful
At first I thought I had made a mistake by ordering the 270mm but after my first go with the knife I fell in love the finish of the blade is always sure to bring complements the handle is perfectly secure and the blade is beautifully balance despite the length it's lighter then any house kitchen knife you may encounter on the job the best part of the knife is the edge! it holds it and as a chef I use my knifes on a daily basis with confidence
2 people found this review helpful
At first I thought I had made a mistake by ordering the 270mm but after my first go with the knife I fell in love the finish of the blade is always sure to bring complements the handle is perfectly secure and the blade is beautifully balance despite the length it's lighter then any house kitchen knife you may encounter on the job the best part of the knife is the edge! it holds it and as a chef I use my knifes on a daily basis with confidence
