Masakage Kumo knives are constructed with a core steel of VG-10 stainless steel which is known for its great edge-taking and -holding characteristics. VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery.
The blade is covered in a multi-layer cladding of a softer stainless steel which reveals, through grinding and etching, a stunning damascus pattern that reminds blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese).
Sujihiki knives are two-sided slicers as opposed to the single-sided yanagibas. As such they are far easier to use and maintain while performing a similar task of slicing proteins in one single drawn action. At 270mm this is a medium sized example of the breed, so it’s perfect for home chefs or pros working in tight spaces.
Adding to the stunning appearance of the blade is a finely crafted handle made from rosewood in the main section and pakka wood for the ferrule. This is a beautiful blade that performs as well as it looks.
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
Region: Echizen, Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
Weight: 7 ounces
Blade Length: 274 mm
Overall Length: 435 mm
Spine Thickness at Base: 2.7 mm
Blade Height: 57 mm
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