About the Shape - Underutilized 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 touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.
About Masakage Kumo - Sexy or what? Dubbed Kumo (cloud), these dreamy looking blades could be compared to watching the clouds on the coolest of days. The blades are hand-forged with VG-10 stainless steel wrapped with alternating Damascus layers of stainless steel and nickel, teamed up with an octagon cherry wood and pakka handle. They have a nice light feel and forward balance. Heavenly!
VG-10 is steel that brings sharpness, toughness and stain resistance together in the best combination possible. That and it’s stainless so you never see your food discolour or pick up a rusty knife.