Masakage


Masakage Kumo Nakiri 165mm

Katsushige Anryu, a blacksmith with over 50 years experience making knives, is one of the driving forces behind Takefu Knife Village, where many of the Masakage knives come from. His dedication and craftsmanship show through on his Kumo line like few others can. The VG10 stainless steel Kumo nakiri, like most Masakage nakiri, has added height, not only to allow for greater knuckle clearance but, quite frankly, there’s more knife so it’s going to last you longer. Like, hopefully your entire life and then some!

About the shape A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.

Knife Shape Nakiri
Blade Length 165mm
Steel Type VG10 Stainless Steel
Rockwell Hardness 60:62
Handle Shape Octagon
Handle Material Cherrywood handle with Red pakkawood collar
Blacksmith Katsushige Anryu
Knife Line Masakage Kumo

Care Instructions

Care for stainless steel knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

Check in store availability

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Calgary Out of Stock
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Edmonton In stock
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