Masakage "Kiri" VG10 Damascus 170mm Bunka

Masakage "Kiri" VG10 Damascus 170mm BunkaThis Masakage "Kiri" Bunka is handcrafted by Yoshimi Kato using VG10 steel, and hand sharpened by Takayuki Shibata. The Damascus finish adds an extra touch of style to the blade, and the awesome edge geometry and distal tapering ensures a sleek cutting performance. The blade is paired with an oval shaped wa handle made of Ho Wood, with Red Pakkawood Kuchiwa. Spec: Origin (Made in): Fukuyama, Hiroshima Prefecture, Japan Brand: Masakage Craftsman:

This Masakage "Kiri" Bunka is handcrafted by Yoshimi Kato using VG10 steel, and hand-sharpened by Takayuki Shibata. The Damascus finish adds an extra touch of style to the blade, and the awesome edge geometry and distal tapering ensures a sleek cutting performance. The blade is paired with an oval-shaped wa-handle made of Ho Wood, with Red Pakkawood Kuchiwa.

Spec:

• Origin (Made in): Fukuyama, Hiroshima Prefecture, Japan
• Brand: Masakage
• Craftsman: Yoshimi Kato
• 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: Damascus
• Blade Length: 170mm (6.7")
• Blade Height (at heel): 48mm
• Spine Thickness
• Above heel: 2.2mm 
• Middle: 2.0mm 
• Handle
• Shape: Marugata (Oval-shaped)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Red Pakkawood
• Length: 127mm 
• Overall Length: 316mm 
• Weight: 125g (4.4oz) 
• 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.

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.