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The Kiri line of knives, made by Masakage, is constructed from the very popular stainless steel known as VG-10. This is a highly regarded steel in knife-making circles due to its toughness and ability to take a very sharp edge. The stainless steel is hardened to about 61-62 HRC and is then clad in a softer stainless alloy using a hammer forged san-mai technique. This adds to the overall strengthen of the blade and protects the VG-10 inner core. The VG-10 spine and edge are left exposed. The cladding is a damascus multi-layered steel which receives a unique finish reminiscent of fog or mist, thus the name Kiri, which means mist in Japanese.
Short gyutos are becoming more popular due to their ease of handling characteristics. Newcomers to the world of kitchen knives and cutting techniques will welcome this size as it is a great tool to start learning the art of both knife use and maintenance. The shorter length is also perfect for smaller spaces and smaller hands. It makes for a versatile blade in use as it can handle most cutting and slicing tasks as well as more intricate work like garnish prep and herb chopping.
The great looking blade is further complemented by some nicely executed hand engraved kanji. A well-made oval magnolia handle and red dyed pakka wood ferrule complete this compelling picture.Maker: Hiroshi Kato
Brand: Masakage
Region: Echizen, Japan
Steel: VG-10 Stainless Steel
HRC: 61-62
Cladding: Damascus
Grind on Edge: 50-50
Weight: 4.4 oz (124 g)
Edge Length: 185 mm
Total Length: 328 mm
Spine Thickness at Base: 2.7 mm
Blade Height: 46.5 mm
Handle: Magnolia Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Short gyutos are becoming more popular due to their ease of handling characteristics. Newcomers to the world of kitchen knives and cutting techniques will welcome this size as it is a great tool to start learning the art of both knife use and maintenance. The shorter length is also perfect for smaller spaces and smaller hands. It makes for a versatile blade in use as it can handle most cutting and slicing tasks as well as more intricate work like garnish prep and herb chopping.
The great looking blade is further complemented by some nicely executed hand engraved kanji. A well-made oval magnolia handle and red dyed pakka wood ferrule complete this compelling picture.
