Masazumi Hammered Steel Kitchen Knivessearch

Masazumi Hammered Steel Kitchen Knives

Masazumi Hammered Steel Kitchen Knives

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Thats not hammered... thats a punch, some poor person has to stand at a work bench and dent a sharper knife than he has at home so that whomever buys these can see fake craftsmanship. Well done consumer class.
Gonna go ahead and say that it was probably a machine. I highly doubt these were hand hammered.
Producing a proper hammered surface is an art that takes many years to master. See this write-up on tsuiki in a completely different context:
Unfortunately these knives look like they are the recipient of random hammering and end up looking pretty artless.
I bought this knife last time and I'm pretty sure it is more expensive this time around?
Last time round maybe they were $39.99 and $49.99
Might have been mentioned, but not damascus, real or fake. Laminate steel, one steel on each side with a different steel in the core and it's edge so they are not folded together. Also the line near the edge would be from differential hardening using clay to make a very hard edge and softer spine. Not sure if this is actually differentially heat treated or not though.
I have a number of Shun knives like this, and was looking for a smaller knife and I saw this drop and figured for the price even if it was only OK it would still be better than the crap you can get locally. The blade itself is on par with my Shuns after a few weeks of use. I am not a fan of the aesthetics of the hammered Damascus part, looks cheap and crappy compared to my Shuns.
For the price - would I buy it again. Yes. If I wanted something to go with my Shuns, it'd buy a Shun.
The description mentions v gold only and any attempts to refine a search seem to come up empty ....however this is a light Damascus fold .....there are not more than 30 layers....this seems to be a softer nickel 10 ply outer shell with a ........V GOLD Center.....v gold center to me means VG-10.........Takefu manufactures the blanks for ....many Japanese artisans some of the biggest names around>>>>>>>


From Wikipedia, the free encyclopedia;Not to be confused with VG-1(steel).VG-10 is a cutlery grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (V金10号) (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% Carbon, 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, and 0.5% Manganese.[1]The VG-10 stainless steel was originally designed by Takefu Special Steel Co. Ltd.,[2] based in Takefu, Fukui Prefecture, Japan (the former cutlery/sword-making center of Echizen). Takefu also made another version: VG10W, which contains 0.4% tungsten.[citation needed] Almost all VG-10 steel knife blades were manufactured in Japan. More recently, Kizer Cutlery, in China, has been making their prolific 'lower cost' knives ($50 - $125) with VG-10 blade steel.VG-10 was originally aimed at Japanese chefs, but also found its way into sports cutlery. Spyderco has also produced some of its most popular models from VG-10[3] and Fällkniven uses laminated VG-10 in many of their knives.[4]

VG-1 (steel)

From Wikipedia, the free encyclopedia;VG-1 (also known as V Gold 1 steel) is a high Carbon (C) Molybdenum (Mo) stainless steel manufactured by Takefu Special Steel Co.,Ltd.[1] It is not the same steel as VG-10.VG-1 has a Carbon (C) content between 0.95-1.05 %, Chromium (Cr) content between 13.0-15.0 %, Molybdenum (Mo) content between 0.2-0.4 % and contains less than 0.25 % of Nickel (Ni).[2] During forging, Mo and Cr form hard double carbide bonds, which help improve the abrasion and corrosion resistance of the steel.[3] It is usually heat treated to reach hardness of 58-61[4]Knife retailer Cold Steel markets a variety of knives that use VG-1.[5] Cold Steel claims that VG-1 has better sharpness, edge retention, point strength, shock and strength characteristics than 440C, VG-10, or ATS 34 stainless steels, though any of those alloys may be better than VG-1 in individual categories.[6] There have been reports that VG-1 might be more chipping prone than other comparable stainless steels, but these reports have been disputed.[7]VG-1 is also used in hairdresser's scissors, kitchen knives and blades for food-processing machines.
Very often, when you see "V Gold" it's actually VG-5 or a derivative. But who knows with this one.
How many folds there are in the damascus cladding really doesn't matter, unless it runs the aesthetic for you.
Please send to Europe !! I want it...
Hey I own this knife now. Let me tell you what I think about it. I own the petty knife since I needed a smaller knife for slicing through chicken and stuff. I saw this and bought it. There was no premeditation so I can't say I made the best choice for the price but I like the knife. Steel Ok so this is sandwiched steel and I didn't really know what to expect. It was my first kind of this type of steel. When I first got it I did the tap test where you tap the knife to hear if there is a ding. It usually says the amount of chromium in the knife. Most good knives have at least a small ding because all stainless steel has this. I tapped the petty knife and there was no ding. This made me worry of course. So next I ran the knife on a strop to see how sharp it would get. It got insanely sharp. Arm shaving sharp and could even cut hair if you hit it with a knife. I felt better about the steel after that. I've used the knife for a little less than a month with moderate use (3-4 times a week) and it's still sharp. Build quality This knife is light. Like really light. I thought my knife was missing from the box that's how light it was. I would say this knife is more handle heavy than blade heavy, it sure isn't balanced and I would be surprised if it was for such a small knife. The handle is well built and of a decent size. The hammered parts look weird, like they used a machine with too small of a head. You only notice it if you look at the knife for along time though. The clay pattern on it was pretty good in comparison though. I like it. Final thoughts It's a unique razor sharp knife that I got for like 40 dollars. I would buy it again for someone else. It has good edge retention and looks nice.
Quick review upon receiving the Santaku version of the knife:
This is a two piece blade. The cutting portion seems to run full tang through the wood handle. The hammered portion is a softer stainless. The wood handle is comfortable and the knife shouldn't be machine washed (obviously). It came very sharp from the factory.
The hammered finish is a lot lower quality than the hammered finish on my Shun, in that they've either used a press with a half inch circular tip or a similar hammer, where the Shun has the appearance of being beaten into softer divots, rather than hard circular cuts. It's still quite aesthetically pleasing, and the damascus finish on the edge is a nice touch too.
The part of the handle that is pinched in a typical pinch grip is a bit on the sharp and rough side, which is a bit annoying, but not a terrible thing.
The knife cuts excellently and I'm very happy with the purchase, especially for the price that was paid. I would definitely recommend it to anyone looking to get into a few nicer knives than the cheaper ones that came in their block. A very good value for the Massdrop price.
Ugh, hate FedEx shipping. Everytime j have items delivered by them it gets delayed. The knife was supposed to come in today, but got delayed till Friday :(
Are these single-sided or double beveled?
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Cool thanks. I'm a lefty.
Hope you don't end up wanting single bevel then! They almost universally come with a 20% price increase for left handed versions.
For anyone wondering, as I had to look it up.... V-Gold is either VG-10 or VG-1 steel. Both are great blade steels, with VG-1 being slightly harder.
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Ah, I had them the wrong way around.
Price seems to be too good to be VG-10, I guess by saying "V Gold stainless steel" it's either VG-1 or VG-5 then.
yep same problem as others - says option of petty & santoku - when you go in to order its santoku or chef.. can you please clarify?
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Thanks fried shoe I know that.. but when you go to order the petty is not listed. .. my concern is if you order the santuko you will receive the petty :/
Nah, they've just labeled a chef's knife as a petty knife on description page. You either get a chefs knife or a santoku, there is no petty knife.
Can some one correct me if wrong? It says choice to select the smaller knife AND santoku(+10), does that mean you get two knife when adding $10. Am I reading something wrong here?
No, the Santoku by itself is $49.99. The smaller knife by itself is $39.99. to buy both it would be about $90.
Shipped only to the US?
Are these made in Japan? Can't seem to find it anywhere?
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Totally. Thank you.
If you're looking for a good but cheap Japanese chef's knife, anything in the Tojiro DP line is a good choice.
The hammering is just visual flair, which the Tojiros lack, but unlike a lot of other knives they still offer a solid base at a solid price instead of sacrificing quality for eye candy.
Also, and I don't know if this is even allowed on Massdrop, but there's a subreddit for this kind of thing: (disclaimer, I run it).
This is a good deal for these knives right now, 2017-07-17, at $43.99 or $53.99 if you get the extra +$10 knife. I bought these back in January 2017 and my total cost was just about $100 even with shipping.
The knives are decent and have a good handle and a nice look plus they cut well. I recommend getting these at this deal if you can. Just makes me mad I paid twice as much only 6 months ago! Anyways I recommend grabbing these.
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Price dropped and both together is $90 now.
i want to get them butt they won't ship to belgium :,-(
Review on Masazumi Japanese Kitchen Knives
Pros: ++ Sturdy handles on each knife. Very important. ++ Beautiful hammered texture. ++ Nice and sharp out of the box. ++ Price is just right.
Cons: (None so far. Only three months of ownership.)
Other thoughts: Great pair of knives to have. Very nice design and sturdy handles. If you do not have a knife sharpener, It is recommended you get a decent one made from GATCO or, if you can afford it, Wicked Edge. The standard crossed Cardbide cutters can ruin your knifes edge.
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Hey buddy,
They have been holding up well. I have had no problems with any part of knives.
Honestly, I try to keep the knives nice also, so I don't misuse them like banging on them with a mallet to chop through bone, a cleaver would be used for that. I also hand wash them and haven't put them in the dishwasher.
I am happy overall with them plus they just look really good when I use them. :)
My knife came in today. It looks amazing and it's very sharp
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I'm confused. It says choice between petty and santoku knife in the description.
But when actually in the buy page, it only offers options between the chef's knife and the santoku option. I don't need a petty knife, but would be in for a chef's knife.
Can someone clarify the discrepancy and specs on the chef's knife?
This is amazing I love cooking and Japanese knifes have the best life and sharpness
Depends on the knife. VG-10 is a pretty good steel, but it's really nothing special these days. And that says nothing about profile, thickness, or balance.
It would be awesome if you are selling Japanese knives in the future if you included a left handed option.
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Santoku is a knife style, and so all santokus are double bevel. Same for pettys, gyutos, nakiri, etc.
Single bevel knives would be a deba, yanagiba, usuba, kiritsuke, and others.
There are even quasi-single bevel knives like a honesuki.
Thanks for the info. Most of my knives are double bevel western style so I am not as familiar with the different Japanese styles. As a left-handed person western style seems to be the safe zone. I do have a left-handed knife with a chestnut shaped handle that I like. Hopefully your info helps others who are considering this knife.
I love that these are labeled "everyday carry." Bunch of freaking sociopaths, all y'all. My kind of people. ;)
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Using the kitchen knives you carry with you everywhere you go. Yep, going to stand by my words with this one. :)
A good chef always EDC his tools.
How I wish these ship to outside the us
These are beautiful but Tojiro is still my go to for affordable bombproof kitchen knives. I know very few chefs who spend more than $100 on a knife that will get dropped, misused, borrowed, and generally beaten in a professional kitchen environment.
There can also be a cultural difference. Many, if not all Japanese chefs I've known in the States carry their own personal sets of knives, if not two that they switch every day. Some of the knives far exceeds the $100.
You never know when you will have to fight or cook.
In what angle are they sharpened? 15?
Would be good to know exactly what steel is used?
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Yes, V-Gold is conventionally used as a synonym for VG-1 even though, pedantically speaking, it could mean both.
Most of the more popular mid-range knives will use VG-10. Nenox/Nenohi knives (which use VG-1) are about 6x as expensive as Tojiro DPs. Some cheaper brands, as well as a few fairly expensive lines of knives also use VG-1. VG-10 is just better recognized and is commonly believed to be "better" because of edge holding, but it's also more difficult to sharpen, and less tough. But "super steel" sells knives and manufacturers have had a lot of success pushing VG-10 (and similar steels) on the general public. VG-1 is a less expensive base material but expensive doesn't necessarily mean best.
Having gone down the "super edge holding" knife road in years past, and having felt the frustration from trying to maintain a wear resistant ultra-hard blade, I can see the reasons why VG-1 might be a better choice for some users, but it's complicated. Depends on whether you do your own blade maintenance, how much appetite you have for time spent per session, and what kind of gear you have (soft stones, diamonds, etc).
The important thing is that one is not better than the other, they are just different steels with different pros and cons.
Hattori Hanzo. (You understand?)
Also, can anyone find this on amazon or some other website with reviews or prices to compare to? Massdrops prices are most likely higher. Like always...
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I've a miyabi too and I love it. It doesn't felt like needing to be sharpened, but I do it once every few months just to keep the edge.
I too have a Miyabi chef's knife. It's my favorite knife for almost everything. Sharpen once a month or so.
So is this made in Japan?
Whether you buy these knives or not based on tang or composition....they are undoubtedly beautiful. Speaking solely on aesthetics. Some chefs can and do spend thousands on a full compliment of hand made quality steel. Every day home cooks do not.