The Masakage Kumo line of kitchen knives is constructed with a core steel of VG-10. This is a very popular stainless steel that has great edge-taking and -holding characteristics. The name is derived from the Japanese V-Kin 10 branding. Kin is Gold in Japanese and thus you get VG-10.
VG-10 is a stainless steel with a particularly high carbon content of 1%. It also contains 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, and 0.5% Manganese. The steel was first created by the Takefu Special Steel Company.
Ikeda san clads the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning damascus style blade road with a pattern that resembles storm clouds.
Santoku knives are gaining popularity in the west as a replacement or alternative to a chef knife. It has a tall blade that has a distinctive sheep foot front end. This design draws the spine of the blade down towards the tip resulting in a flatter profile than a chef or gyuto
-type knife possesses. This makes it a really good choice for those who like to push cut rather than using a rocking motion.
Edge bevel is 50/50, so the Masakage Kumo santoku
is suitable for a right- or left-handed user. The handle is octagonal rosewood with a pakka wood ferrule.
Blacksmith: Ikeda San
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
Region: Echizen Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
Weight: 4.5 oz (128 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Base: 3.9 mm
Blade Height: 44.7 mm