165mm Masutani VG10 Kokuryu Damascus Yo Nakiri

Masutani kitchen knives are hand-made in Echizen, Japan, and offer exceptional value. Check them out @masutanihamono.

Location: Echizen, Japan

Line: Kokuryu

Construction: San mai

Edge Steel: VG-10

Cladding: Stainless Damascus

Finish: Tsuchime (hammered)

Edge Grind: 50/50 (Double Bevel)

Handle: Double-rivet half tang pakka wood

Weight: ~168 grams

Blade Length: 165mm

Overall Length: ~305mm

Thickness at Heel: ~1.8

Blade Height: ~52.1mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.