Massdrop x Apogee Takumi AUS-10 Kiritsuke Knife
Massdrop x Apogee Takumi AUS-10 Kiritsuke Knife
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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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JonasHeineman
5947
Collaborations
Apr 6, 2018
Stickied
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Hey everyone,
We’ve seen a huge growth in both Blades and Cooking communities over the last year, so we partnered with Apogee Culinary Design, one of the most popular brands among members. The goal of the 8” Vital Chef’s knife was to serve members who are already home chefs with a quality, utilitarian blade, but also help members who are just getting started in the kitchen to have an all-around tool that be comfortable and easy to use, and help them to enjoy learning new skills.
Based on the discussion in that first kitchen knife collaboration, we recognized there that a lot of members who were already enthusiasts of blade steels and cooking tools were interested in other collaborations. So, in our second collaboration with Apogee Culinary Design, our aim is to serve more established chefs with a knife that is just as utilitarian in the right hands, but requires a bit more experience to fully appreciate. The ten-inch blade is 25% longer than the Vital, and the handle is lighter and slimmer - in confident hands, it’s an absolute joy to work with, but it’s a bit large to be “the only knife you need” or “the perfect knife for beginners.”
Although the Gyuto (chef), and Petty (paring) as well as the new Santoku style (meaning “three virtues”) have become very popular in recent years, most traditional Japanese blade patterns are designed for very specialized tasks: the Usuba (single-bevel) and Nakiri (double-bevel) for cutting vegetables, Deba for fileting small fish and poultry, and designs dedicated specifically to cutting cabbage (Kyabeshikiri), carrots (ninjinkiri), eel (Unagisaki), tuna (Magurokiri), bread (Pankiri), noodles (Sobakiri), etc. or even peeling chestnuts (Kurimuki). This Kiritsuke blade shape is, according to many people, the only traditional Japanese shape that is a hybrid blade - meaning that it serves multiple purposes - cutting vegetables, and slicing proteins.
While we do recommend hand-washing, the blade’s Japanese AUS-10 steel core with a kasumi-style, impact-welded cladding in SUS420, is fully stainless - as opposed to many high-end Japanese knives, which use non-stainless, high-carbon steels that can discolor if they are not rinsed and dried fairly quickly and often during food prep. Here’s a bit more info regarding the steel and some relevant comparisons (AUS-8 and VG-10). http://zknives.com/knives/steels/steelgraph.php?nm=AUS10%2CAUS8%2CVG10&ni=875%2C874%2C643
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A few housekeeping notes: * This drop is limited to 1000 units. * The magnetic bamboo sheath is included on this drop. It will be available in future drops as an option (+ $20). * Our estimated ship date is July 31st, 2018.
I will be available to answer any questions before the drop launches, thanks for checking it out and to everyone who helps to make this possible!
Carry On - Jonas
Apr 6, 2018
Fuzz
358
Jul 29, 2019
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Kiwi knifemakers are gaining attention. Look at Svord too!
Jul 29, 2019
JonasHeineman
5947
Collaborations
Jul 29, 2019
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Sorry for the slow reply - yes, we have a Nakiri, Petty and Paring in the same style, just search for "Takumi" on the site and you will find them. Quick links here: Nakiri - https://drop.com/buy/massdrop-x-apogee-takumi-7-nakiri-vegetable-knife Paring & Petty - https://drop.com/buy/massdrop-x-apogee-takumi-paring-petty-kitchen-knife
Jul 29, 2019
JonasHeineman
5947
Collaborations
Aug 23, 2018
Stickied
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Hey everyone,
We've seen a couple comments here about gaps between the tang and handle opening, but we don't see any photos of them here and only have two support tickets for any kind of defect. It seems like this has only affected a handful of units, but we'd really like to see photos so that we can understand this issue and address it for individual members with refunds or replacements as needed, and/or present our vendor with this info so we can address any warranty issues.
We've also seen a few members expressing dissatisfaction with sharpness. This is also something that we checked for during QC, and I was able to shave with any part of the edge on all the units we inspected. I've also been using mine at home to cut paper-thin slices of cucumber, tomato, and other veggies. If yours wasn't this sharp, I can understand how that's disappointing. While we do want every product to be perfect out of the box, if yours is not as sharp as you think it should be, Apogee does offer free lifetime sharpening which they do by hand here in the US. You can contact them directly (sglassen@apogeeculinary.com) or contact support and we'll help you to get that done.
Our understanding from speaking with industry experts is that a 3% return rate is expected for most kitchen knives. So far, we have 2 support tickets out of 580 units sold. We do see the comments and reviews, and I think I've addressed all of them, but we really need members to contact support and provide photos so that we can evaluate them in context and truly understand if the problem is minor or major and what percentage of members are affected - we absolutely will act on the community's behalf in holding vendors accountable, but we can't do that unless we have the support tickets and photos to show them.
So if you are among the 570ish people who got your knife and are enjoying it, that's great and we'd love to get your comments and reviews as well. If you're among the 10ish people (so far) who are not happy with your knife, then definitely send a support request so we can get you sharpening or a replacement or refund, and also report any issues to the vendor with some facts to back up the claims.
Thanks for helping us to make sure we are delivering what we promised and what you expected, and also for making sure that Massdrop and our vendors are both accountable to the community. -- Jonas
CC: @Benjabooly @Suitepotato @Keepod @Hygaard @method_burger
Aug 23, 2018
Benjabooly
360
Sep 25, 2018
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Jonas, honestly, should I send in a ticket. I am a butcher and have cut raw meats with this knife after sealing the gaps with beeswax and have since removed it and not used it since these images. If that is past warranty I 100% understand and will just add beeswax again. Thank you for your support, and I know I just have bad luck getting the worst end of most knives (spyderco is my least favorite brand after my experiences with them if that says anything about my luck) so its nothing against massdrop.
Sep 25, 2018
method_burger
198
Sep 25, 2018
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Thanks, I'll consider that, since I may want to turn this into a fun project lol.
Also, something to consider, you might want to do like a 'first 100 batch' early shipment (like a month before the bulk shipment) because I'm sure the massdrop community would not mind doing free QC for you!
Sep 25, 2018
dcardenal
26
Sep 22, 2019
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What the hell is this doing in every day carry?!
Sep 22, 2019
reswright
657
Jun 16, 2019
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You guys know what bolsters actually are, right? This is the second of these Massdrop Apogee knives I've looked at. It's the second one that says the knife has a stainless steel bolster, and also, by what I am sure must be an astronomical coincidence, the second one that very much appears to have no bolster at all on it. Bolsters are often decorative on regular knives but on kitchen knives they're forged as part of the blade out of the same metal as the blade and have a lot of impact on knife performance. Also, forged blades are considered superior to diecut ones so many people take the presence of a stainless steel bolster as a sign of quality. So you can see why some people might be a bit perturbed to learn that a blade you advertise as having a stainless bolster, doesn't have one. Just a flat blade riveted to the handle. Like, take a second to open up the details section, and just go ahead and take out the references to 'stainless steel bolster' because as we have just established, your knife does not have one and therefore saying it does is actually what we call a 'lie'. Yes yes I'm sure it was completely accidental, yes watevr just fix it. Should be fixable with about fifteen seconds worth of editing, bingo bango bungo and then there you are, back on the side of truth and honesty! Give it a go, there's a good Drop.
Jun 16, 2019
reswright
657
Oct 1, 2019
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Just putting this out there: Massdrop was alerted to the fact that they are falsely advertising their product on June 15 of this year by saying it has a stainless steel bolster. It is now October 1 and they still haven't changed the ad copy. This is why they want to change the ad copy: anyone can sue them and win damages.

https://www.classlawgroup.com/consumer-protection/false-advertising/laws/ Is anyone listening up there, or are you waiting until you get found guilty?
Oct 1, 2019
sangusk
0
May 17, 2019
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How can I contact customer service?
May 17, 2019
buckten
156
Apr 4, 2019
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I much prefer the rounded choil on these Gyuto style knives. Much more comfortable and natural to have a polished curve there. Allows for hand placement closer to a balanced position, IMO Also, it's not that uncommon to have to put a few drops of epoxy to fill and seal any small gap where the tang enters the handle.
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(Edited)
Apr 4, 2019
Cyrilix
4
Jan 6, 2019
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I'm glad they posted a choil shot for this knife, but it looks pretty fat, to be honest, not thin behind the edge. Knife geometry is very important and this is no high-performance laser. I would even expect a workhorse knife to be thinner than this.
Jan 6, 2019
Mervyn
0
Dec 8, 2018
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Does it ships to Singapore?
Dec 8, 2018
14themoney
862
Dec 7, 2018
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I have a Cold Steel in this steel. I was up on a roof installing some Hardiplank siding. The old Masonite, or whatever it was had rotted. I cut a couple of the pieces a tad too long, so I trimmed them up with this knife. It was not ready for the hot butter slicing contest when I finished, but with a little time and effort and some DMT stones, it came back to being very sharp. Over the years , I have collected too many chef knives, so I'm not going to get another. But I did want to testify about the steel in case anyone had questions. Some have favorably compared this 440C and 154-CPM. The unnecessary cladding certainly produces a beautiful knife. In case you can't read the print on Jonas' comparison graph, the grey is AUS-10, blue is AUS-8, and green is VG-10. The elements, left to right are C, Cr, Mo, V, Co, Ni, Mn, Si.
Dec 7, 2018
michael.wallace
0
Dec 6, 2018
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Just wondering if anybody is having problems with their knives. I finally received mine a few months ago, and handle is falling apart. Knife has been well with me, and i've treated it very well, hand washing, and all of that. But when I brought this to Massdrop, they were unable to comment on the quality of the blade, and asked me to reach out to the community. IS this suppose to be a high quality blade that competes with Wusthof, and Henckels? 120.00 isn't super cheap, Massdrop did offer a refund for me, so wondering if I should get a replacement, or a refund from Massdrop. Thanks, Michael
Dec 6, 2018
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