Masakage
Masakage "Kumo" VG10 Kurosome Damascus 170mm Bunka
Price:
£199.00
This Masakage "Kumo" Bunka is handcrafted by Takumi Ikeda from Anryu Hamono using VG10 stainless steel, and hand-sharpened by Takayuki Shibata. The steel is folded into dozens of layers to create this mesmerizing Kurosome Damascus finish. The beautiful edge geometry and distal tapering allow the knife to deliver a very smooth cutting performance. The blade is paired with an octagonal wa-handle made of Rosewood, with pakkawood Kuchiwa.
Spec:
- Origin (Made in): Fukuyama, Hiroshima Prefecture, Japan
- Brand: Masakage
- Craftsman: Takumi Ikeda
- Sharpener: Takayuki Shibata
- Knife Type: Bunka
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 60-62 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Kurosome (Black Etched)
- Damascus
- Blade Length: 170mm (6.7")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 3.4mm
- Middle: 1.5mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Rosewood
- Kuchiwa: Pakkawood
- Length: 126mm
- Overall Length: 319mm
- Weight: 136g (4.80oz)
- Engraved Mark: In Japanese Kanji "Masakage" (昌景)
About Masakage 昌景
Masakage Knives was founded in 2007 by Takayuki Shibata, one of the top knife sharpeners in Japan. His goal was to help the legendary artisans in Takefu Knife Village to showcase their talent as well as their handcrafted knives.
About Anryu Hamono 安立打刃物
Katsushige Anryu is the 4th generation knife artisan at Anryu Hamono, a small knife making workshop in Echizen started by his great grandfather Hansaburo Anryu in 1873. Katsushige-san joined the family business in 1959 at a very young age. Under the guidance of his father Katsutoshi Anryu, he mastered traditional knife forging and became a certified traditional knife artisan. Highly respected for his works and his integrity, Katsushige-san was elected the chairman of the Takefu Knife Village Co-op, an association of Echizen's best knife makers. He was recognized in 2015 for the medal of honourable work of traditional crafts. Katsushige-san works retired by the end of 2020, and the 5th generation Takumi Ikeda, a nephew of his, is now in charge of Anryu Hamono.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
g
The weight and balance of the blade is impressive as is it's sharpness as delivered. The Damascus cladding is worth studying for it's complexity. Out of the box this bunka will slice a carrot leaving a surface that catches light like polished steel and is as translucent as onion skin. It is a pure pleasure to use. Thank you Gail for this gift,
Richard
J
This is the classic Shibata's edge grind and sharpen. The balance and the lightweight of the knife make it very comfortable and pleasant to use during prep sessions. The edge has a keen bite and the geometry makes the cutting very smooth and crisp. I like the blade.
M
I have 10 knives and love them all. However, I keep reaching for the Masakage bunka more often than not. The fit and finish is superb, the shapes versatility is well-known, and the balance is spot on. The VG10 is convenient and this knife has earned a coveted spot in my travel kit.