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The Masakage Kiri line is constructed using the well-liked VG-10 stainless steel hardened to 61-62 HRC. The blade features a beautiful cladding of stainless damascus steel with a look reminiscent of fog or mist (“kiri” means fog or mist in Japanese). The grind on these knives is well rendered overall and features a very thin area just behind the edge for enhanced cutting abilities. It is fashioned with a 50/50 symmetrical edge for universal use by left- and right-handed operators.
Honesuki knives are designed to part out poultry by nimbly working through the joints and separating the parts. They are not intended to cut through bone, however. The thin pointed tip excels at getting in between joints and around carcasses, resulting in a cleanly prepped bird with minimum over-cutting or ragged portions.
Care for the Kiri is easy as both the core and cladding layers are stainless steels. The main characteristics of Masakage knives are their outstanding grinds and high level of fit and finish. So it is with this fine piece of cutlery. The handle is magnolia wood with a striking red pakka wood ferrule.Brand: Masakage
Line: Kiri
Blacksmith: Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Damascus Stainless
Edge Steel: VG-10 Stainless
Knife Type: Honseuki
Edge Length: 155mm
Height: 40mm
Edge Grind: 50/50 (see choil shot)
Weight: 3.4oz
Handle: Ho Wood Oval/Red Pakka Wood
Honesuki knives are designed to part out poultry by nimbly working through the joints and separating the parts. They are not intended to cut through bone, however. The thin pointed tip excels at getting in between joints and around carcasses, resulting in a cleanly prepped bird with minimum over-cutting or ragged portions.
Care for the Kiri is easy as both the core and cladding layers are stainless steels. The main characteristics of Masakage knives are their outstanding grinds and high level of fit and finish. So it is with this fine piece of cutlery. The handle is magnolia wood with a striking red pakka wood ferrule.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Beautiful bladePosted By: Kevin - verified customer
Stunning knife and very functional. Sealed the handle with tung oil. Factor edge was sharp but not amazing as I have had with kohetsu. The angle is fairly large, but this may be deliberate to provide stability to the edge and prevent chipping with bone. Very curious what type of edge I can put on it.
Stunning knife and very functional. Sealed the handle with tung oil. Factor edge was sharp but not amazing as I have had with kohetsu. The angle is fairly large, but this may be deliberate to provide stability to the edge and prevent chipping with bone. Very curious what type of edge I can put on it.
