Massdrop x Apogee Takumi AUS-10 Kiritsuke Knife

Name: Massdrop x Apogee Takumi AUS-10 Kiritsuke Knife
Brand: Drop
SKU: massdrop-x-apogee-takumi-aus10-kiritsuke-knife
Price: 100 USD
Availability: OutOfStock
Rating: 3.835616 (73 reviews)

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Product Description

For our second collaboration with Apogee, we upped the ante. The Takumi AUS-10 Kiritsuke knife draws inspiration from traditional Japanese cutlery—though it’s anything but stuck in the past Read More

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Drop+EDC

790

Official

Nov 13, 2019

How do I sharpen this knife?

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dirkhdt

Dec 16, 2019

use a diamond stone or water stone, lubricated with water. AUS10 is a pretty good steel, but it, like most carbon steels, will lose its temper if it gets hot, so any machine or mechanical device for sharpening should be avoided. also avoid the carbide "scraper" type sharpeners, they tend to tear at the edge and cause a lot more wear than the water stones. start with 600 or 1000 grit, then go to 3000 or so and finish on 6000 or 8000 for a razor sharp edge.

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misssandra22

Mar 17, 2021

I have this same knife I bought here 2 years ago. How do I get it replaced? The blade has split at the handle and cracked through the entire knife. I knew it has a lifetime warranty, but I know how to get it replaced. I can send photos, or send the knife back. It is an expensive knife and I was upset when I realized the blade was cracked.

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reswright

3851

Mar 20, 2021

The Massdrop kitchen knives have proven to be a risky proposition for folks. The issue is they're made from steel that makes higher end pocket knives, which sounds good to many consumers but ends up being a problematic choice in the kitchen. Long story short even if you get yours replaced I would use it sparingly, if at all, and carefully when I do so. The longer version: As the length of the blade increases, as the grind angle decreases, and as the workload increases, the more most high hardness steels become prone to fracture over time. And kitchen knives like this kiritsuke are long, usually have a hone angle of 15 degrees per side, and usually absorb significantly more stress as a result, so... yeah, fractures are a problem. Any piece of steel is only as strong as its weakest point and shorter blades are harder to snap for the same reason it's easier to snap a twig than a 1 inch piece of that same twig. The more steel is in your knife, the more leverage you place near the tip, the more the brittleness of high hardness steel becomes a liability. Equally troublesome: when kitchen knives chip, razor sharp chips of steel are going into someone's food. Now, AUS-10 isn't what you'd call a super steel. It's an equivalent to 440C in fact. But go ahead and look around for kitchen knives in 440C steel and you may notice there aren't many. 440C is considered better in pocket knives because it holds an edge better than 440A or B. But it chips or cracks easier than those steels do, and in a kitchen knife you want a steel where the edge will roll or blunt before it chips. Some quick work with a butcher steel or a ceramic rod can smooth that edge right out, but anything but a tiny chip requires regrinding the blade to fix. That's why chefs, who use their knives all day long, tend to favor rugged simple steels that they can easily touch back up -- over the long run it saves them a lot of work. This is why most known and established chef knife makers use steels that pocket knife connoisseurs would call 'no name' steel. To be fair, there is a limited market for high hardness, brittle knife steel in the kitchen - but the comparative handful of people who buy them don't and didn't hang out at Drop. The demand is mostly limited to high end Japanese cuisine, and sold to people with master knife skills who literally spend years learning about different steels, know their business back to front, and usually only break those high hardness knives out for certain tasks like shaving fish or vegetables for elaborate presentations. It was and remains an irresponsible move on Drop's part to market these knives to their typical consumer, especially without warning them that these are not and would not respond to use like regular use kitchen knives and that they would be substantially harder to care for than the typical chef knife. I’m quite sure ‘kitchen knives made out of the same steels as trendy pocket knives’ sounded great to polled consumers but Drop either didn’t know themselves or didn’t elect to tell group buyers that these knives would have a higher chance of failure, including outright breaking off the blade, than regular kitchen steel. That's how you get people shattering their Massdrop x Apogee knives trying to mash an avocado for toast or performing some other mundane task that one could do with a regular kitchen knife, or even a butter knife, with no sweat. They've had these knives piled up for a couple years now because folks are steering clear of them due to the bad reviews. It's no accident that they're still trying to get rid of them, and no accident that Amazon wanted nothing to do with them either. For a while I think they stopped selling them, but it didn't last. I think they hoped some of the furor would die down and they could unload the rest to unsuspecting consumers in search of something cool to own. Best of luck. If I were you, honestly, I'd chalk it up to a learning experience and walk away because the most you're gonna get out of Drop is a replacement blade with all the same trouble. That said if you find that unpalatable as a customer and want Drop to replace your knife as they are bound to do, which is certainly an understandable thing to want, I'd set the knife aside and use it sparingly and carefully, always on an end grain wooden block, with a delicate touch at all times.

(Edited)