The Kumokage collection is made from high-quality Aogami #2 high-carbon steel. Due to its high carbon content, the core and outer layers are not corrosion-resistant, meaning the blade can develop a patina and may rust if exposed to water or other corrosive substances for extended periods.

Blade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.

The blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.

BLADE SHAPE:

Kumokage Honesuki Aogami #2 Kuro-uchi Damascus 150mm is a Japanese-style boning knife with a special, triangular-shaped stiff blade, designed for deboning poultry and cutting through soft joints.

The "reverse tanto" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue.

Standard honesuki knives have an asymmetrical grind, meaning they are usually suited only for right-handed users, while this one is sharpened to a 50/50 angle and fits both right and left-handed users.

Originally intended for boning poultry and small animals such as rabbits, the Honesuki is a Japanese-style knife that is highly effective for larger butchering and filleting of fish. Its blade features a thick heel that is ideal for scraping meat off bones, as well as a thinner tip that allows for precise cuts. While it is not advisable to use excessive force when cutting through bone with this knife, it is well-suited for separating tendons and cartilage.

STEEL:

Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

LAMINATION:

The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.

GEOMETRY:

It has a double bevel (symmetrical) blade.

BLADE FINISH:

Kuro-uchi (kuro meaning “black”) finish and a misty damascus finish create a rustic appearance.

HANDLE:

Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.