Massdrop x Apogee Takumi AUS-10 Kiritsuke Knife

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. The kiritsuke blade shape is a hybrid of two styles, the usuba (which is designed for cutting vegetables) and the yanagi ba (which is used to slice raw fish and sushi). The result is a stunning 10-inch blade with plenty of belly for slicing and a reverse tanto tip that’s nimble enough to maneuver with precision. Constructed from three pieces of grippy and heat-resistant G-10, the handle is comfy and stable. It’s fastened with a decorative mosaic pin made from glass, copper, and brass to emphasize the traditional aesthetic. While it’s not for beginners, this chef’s knife excels with some practice and a proper pinch grip. Plus, if your knife does get dull, Apogee will sharpen it at no charge as part of its lifetime warranty.

If AUS-10 steel sounds familiar, that’s because its little brother AUS-8 is a common steel in modern pocket knives. Thanks to a higher carbon content, AUS-10 can be made harder (61 HRc on this knife), which results in better edge retention and less frequent sharpening. It’s also much less prone to chipping than VG-10, the most common steel in Japanese knives. Made with a total of 45 layers—including 22 layers of SUS420 and nickel silver on each side and a core of AUS-10—the knife is performance driven. Aesthetically it’s no slouch, either: The blade is stamped with a rippling wave pattern reminiscent of historical damascus steel. In addition to its visual appeal, the ripples help food slide off the blade. Of course, with a beauty like this, you’ll need to wash it by hand with warm water and soap.

In Japan, one sign of a master chef is his skillset. Another? His blade. Traditionally reserved for only the most skilled chefs, the kiritsuke shape used on the Takumi is not for beginners. But, when used correctly it will be your go-to for anything from all-purpose chopping to thin slicing to mincing and more. When cutting with a proper pinch grip, you’ll have drastically improved horizontal control, which keeps your fingers safe and your cuts straight when cutting foods with round, slippery, or tough skins. Furthermore, the length of the blade makes it much easier to slice clean through fish filets, thick steaks, and large veggies. As for the tip, it’s done in a reverse-tanto style, creating a surprising amount of control for removing seeds, cores, and stems.