Masakage "Zero" Aogami Super Tsuchime 170mm Bunka with Ironwood Handle

Forged by Takeshi Saji for Masakage, the Zero Bunka pairs the bite and edge life of Aogami Super with the easier care of stainless cladding. Its tall 170mm profile gives useful knuckle clearance, a nimble tip for detail work, and enough flat edge for confident push cutting. The hammered tsuchime surface adds texture and presence without turning the knife into a display-only piece. A meticulously crafted Western ironwood handle with mosaic pin and metal bolster gives this Zero a planted, premium feel that stands apart from lighter wa-handled Masakage lines. This is a compact all-purpose knife for cooks who want carbon-steel performance, assertive balance, and the dramatic character associated with Saji's work, while accepting the care required by an exposed carbon cutting edge. Spec: Origin (Made in): Echizen, Fukui Prefecture, Japan Brand: Masakage Craftsman: Takeshi Saji Sharpener: Takayuki Shibata Knife Type: Bunka Blade Construction: San Mai Grind: Double-edged Blade (50/50 Grind) Hagane (Core Steel): Aogami Super (Blue Super) Jigane (Cladding): Stainless Steel Hardness: 63-64 HRC Hand-forged, hand-ground, hand-sharpened Blade Finishes Tsuchime (Hammered) Kasumi Finish Blade Length: 170mm (6.7") Blade Height (at heel): 50mm Spine Thickness Above heel: 1.9mm Middle: 1.8mm Handle Shape: Western-shaped Material: Desert Ironwood Bolster: Nickle-copper Length: 122mm Overall Length: 297mm Weight: Approx. 214g (7.55oz) Engraved Mark: In Japanese Kanji "Masakage" (昌景) About Masakage 昌景 Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan's best-known knife sharpeners. The brand brings together leading artisans from Takefu Knife Village, allowing each maker's forging style and personality to remain visible while Shibata's finishing work delivers consistently refined cutting performance. About Takeshi Saji 佐治 武士 Takeshi Saji is a third-generation Echizen blacksmith and certified traditional craftsman. Known internationally for expressive forged finishes, premium steels, and richly figured handles, he applies the visual confidence of custom and hunting knives to highly functional kitchen blades. Care: Aogami Super is a high-carbon steel and is not stainless. Wash and dry the knife immediately after use, paying particular attention to the exposed core along the cutting edge. A natural patina will develop over time and is not a defect. The stainless cladding reduces maintenance, but the knife should never be left wet or dirty. Avoid bones, frozen foods, hard fruit pits, twisting, and prying. Cutting Surface: Recommended cutting surfaces include wood, rubberized boards, high-end composites, and quality plastics such as polyethylene. These forgiving surfaces help protect and prolong the knife's edge. Avoid glass, metal, stone countertops, and other rigid, non-forgiving surfaces. Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results while allowing precise control over the edge.