Mcusta 113D - "Tsuchi"

I liked your earlier statement "A word/clarification about the used of "damacus" (I'll stop using the quotes after this) -
strictly speaking these are not true damascus blades - but a core steel (in this case vg-10) clad with layered steel/metal, and worked to give a damascus like pattern - This method is now so prevalent in kitchen knives, and are almost always called damascus without any further qualifications."

Personally, I don't think it should be called damascus blade. The edge that cuts is not damascus. Is it not a San Mei, three layers, with the outer two damascus? I've never really heard why this construction is used rather than a full damascus blade. Is there a processing advantage to the VG-10 core, a cutting advantage (is VG10 a better slicing steel than straight damascus), or is it aesthetics? San Mei is also a steel that seems more popular in certain parts of the world. Any insights?
 
I liked your earlier statement "A word/clarification about the used of "damacus" (I'll stop using the quotes after this) -
strictly speaking these are not true damascus blades - but a core steel (in this case vg-10) clad with layered steel/metal, and worked to give a damascus like pattern - This method is now so prevalent in kitchen knives, and are almost always called damascus without any further qualifications."

Personally, I don't think it should be called damascus blade. The edge that cuts is not damascus. Is it not a San Mei, three layers, with the outer two damascus? I've never really heard why this construction is used rather than a full damascus blade. Is there a processing advantage to the VG-10 core, a cutting advantage (is VG10 a better slicing steel than straight damascus), or is it aesthetics? San Mei is also a steel that seems more popular in certain parts of the world. Any insights?

Thank you for your input -
Can't disagree with you -

Lots of words/descriptions are colloquially inaccurate or co-opted - like
Cheddar cheese - strictly speaking can only be from Cheddar, Somerset, England
Champagne - only from a strictly delimited administrative province of Champagne, France
Chabis - French only
as is Burgandy......

So one can take "accuracy" only so far -
before the point of pedantism.

Back on topic -
San-Mai would also be inaccurate -
it means three pieces (layers)
in Kanji - 三枚 -
the first character 三 (san) is literally the number 3.

From Wikipedia on Japanese Cutlery
San Mai generally refers to knives with the hard steel hagane forming the blade's edge and the iron/stainless forming a jacket on both sides. In stainless versions, this offers a practical and visible advantage of a superb cutting edge of modern Japanese knife steel with a corrosion resistant exterior. In professional Japanese kitchens, the edge is kept free of corrosion because knives are generally sharpened on a daily basis.

Honyaki and kasumi knives can be forged out of steel. Based on their kirenaga (duration of sharpness) and hardness, however they are more difficult to use and maintain. Additionally, there are high-grade quality kasumi knives called hongasumi and layered-steel kasumi called Damascus that have longer kirenaga.

Originally, all Japanese kitchen knives were made from the same carbon steel as katana. More expensive san mai knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Nowadays stainless steel is often used for Japanese kitchen knives, and san mai laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and durability.

Cladding blades (hard steel core with softer steel outer layers) has been a tradition in Japan for centuries -
From Wikipedia on Japanese Sword


Anyway "true" Damascus steel has been lost in history - all the "Damascus" steel produced can only be regarded as modern re-creation or reproduction of the technique -

Wikipedia on Damascus Steel
History
The original damascus was likely produced from ingots of wootz steel, imported from India and Sri Lanka[12] and later Persia.[13] From the 3rd century to the 17th century, India was shipping steel ingots to the Middle East.[14]

Loss of the technique
Production of these patterned swords gradually declined, ceasing by around 1750, and the process was lost to metalsmiths. Several modern theories have ventured to explain this decline, including the breakdown of trade routes to supply the needed metals, the lack of trace impurities in the metals, the possible loss of knowledge on the crafting techniques through secrecy and lack of transmission, or a combination of all the above.[3][4][15]

The original Damascus steel or wootz was imported from India to the Middle East.[3][4] Due to the distance of trade for this steel, a sufficiently lengthy disruption of the trade routes could have ended the production of Damascus steel and eventually led to the loss of the technique in India. As well, the need for key trace impurities of tungsten or vanadium within the materials needed for production of the steel may be absent if this material was acquired from different production regions or smelted from ores lacking these key trace elements.[3] The technique for controlled thermal cycling after the initial forging at a specific temperature could also have been lost, thereby preventing the final damask pattern in the steel from occurring.[3][4]

The discovery of carbon nanotubes in the Damascus steel's composition supports this hypothesis, since the precipitation of carbon nanotubes probably resulted from a specific process that may be difficult to replicate should the production technique or raw materials used be significantly altered.[15]

Reproduction
Recreating Damascus steel is a subfield of experimental archaeology. Many have attempted to discover or reverse-engineer the process by which it was made.

Moran: billet welding
Since the well-known technique of pattern welding produced surface patterns similar to those found on Damascus blades, some blacksmiths were erroneously led to believe that Damascus blades were made using this technique, but today, the difference between wootz steel and pattern welding is fully documented and well understood. Pattern-welded steel has been referred to as "Damascus steel" since 1973 when Bladesmith William F. Moran unveiled his "Damascus knives" at the Knifemakers' Guild Show.[16][17] This "Modern Damascus" is made from several types of steel and iron slices welded together to form a billet, and currently the term "damascus" (although technically incorrect) is widely accepted to describe modern pattern welded steel blades in the trade .[18] The patterns vary depending on how the smith works the billet.[17] The billet is drawn out and folded until the desired number of layers are formed.[17] In order to attain a Master Smith rating with the American Bladesmith Society that Moran founded, the smith must forge a damascus blade with a minimum of 300 layers.[19]

Verhoeven and Pendray: crucible
J. D. Verhoeven and A. H. Pendray published an article on their attempts to reproduce the elemental, structural, and visual characteristics of Damascus steel.[3] They started with a cake of steel that matched the properties of the original wootz steel from India, which also matched a number of original Damascus swords to which Verhoeven and Pendray had access. The wootz was in a soft, annealed state, with a grain structure and beads of pure iron carbide which were the result of its hypereutectoid state. Verhoeven and Pendray had already determined that the grains on the surface of the steel were grains of iron carbide—their goal was to reproduce the iron carbide patterns they saw in the Damascus blades from the grains in the wootz.

Although such material could be worked at low temperatures to produce the striated Damascene pattern of intermixed ferrite and cementite bands in a manner identical to pattern-welded Damascus steel, any heat treatment sufficient to dissolve the carbides would permanently destroy the pattern. However, Verhoeven and Pendray discovered that in samples of true Damascus steel, the Damascene pattern could be recovered by aging at a moderate temperature. They found that certain carbide forming elements, one of which was vanadium, did not disperse until the steel reached higher temperatures than those needed to dissolve the carbides. Therefore, a high heat treatment could remove the visual evidence of patterning associated with carbides but did not remove the underlying patterning of the carbide forming elements; a subsequent lower-temperature heat treatment, at a temperature at which the carbides were again stable, could recover the structure by the binding of carbon by those elements.

Anosov, Wadsworth and Sherby: bulat
In Russia, chronicles record the use of a material known as bulat steel to make highly valued weapons, including swords, knives and axes. Tsar Michael of Russia reportedly had a bulat helmet made for him in 1621. The exact origin or the manufacturing process of bulat is unknown, but it was likely imported to Russia via Persia and Turkestan, and it was similar and possibly the same as damascus steel. Pavel Petrovich Anosov made several attempts to recreate the process in the mid-19th century. Wadsworth and Sherby also researched [4] the reproduction of Bulat steel and published their results in 1980.

Additional research
A team of researchers based at the Technical University of Dresden that used x-rays and electron microscopy to examine Damascus steel discovered the presence of cementite nanowires[20] and carbon nanotubes.[21] Peter Paufler, a member of the Dresden team, says that these nanostructures are a result of the forging process.[7][22]

Sanderson proposes that the process of forging and annealing accounts for the nano-scale structures.[22]

Damascus steel in gunmaking
Prior to the early 20th century, all shotgun barrels were forged by heating narrow strips of iron and steel and shaping them around a mandrel.[23][24] This process was referred to as "laminating" or "Damascus".[23][24] These types of barrels earned a reputation for weakness and were never meant to be used with modern smokeless powder, or any kind of moderately powerful explosive.[24] Because of the resemblance to Damascus steel, higher-end barrels were made by Belgian and British gun makers.[23][24] These barrels are proof marked and meant to be used with light pressure loads.[23] Current gun manufacturers such as Caspian Arms make slide assemblies and small parts such as triggers and safeties for Colt M1911 pistols from powdered Swedish steel resulting in a swirling two-toned effect; these parts are often referred to as "Stainless Damascus".[25]

Modern "Damascus" knives
(This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2013))
Pattern welded steel blades have emerged[when?], along with stag and bone handles. Some have patterns in hard steel, while others are in simple layers and too soft for practical use. As with the 19th century guns, the word "Damascus" is used for its romantic image, even though the processes are not related. Pattern welding of blades was practiced in medieval Europe and elsewhere and is similar to the Japanese methods. Since iron was never melted, in antiquity, some pattern of higher and lower carbon content was almost unavoidable.

Personally I just go with the flow - Mcusta calls it damascus -
any review I do I will clarify that it is a core steel clad with damascus like patterned layer steel -
but to use that on every single instance would be tantamount to pedantism
(and I'd hate to be any more obnoxious that I am already :p)

Thanks

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I sold mine. Too hard to open with one hand.

What a pity.

The Mcusta 113D "Tsuchi" is such an attractive and well made knife.


Fortunately although I also had difficulties opening one handed initially -
I was able to overcome that with the index finger over the handle end corner method -
which allows me to open the knife easily and reliably.

Thanks for the input - yours is not the only case.
I think it's mostly due to the combination of smaller size, slick handle, recessed thumb-stud and positive firm detent.

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Vincent, what an outstanding review. Your level of detail and photos, especially those taken with your microscope to show the layering of the steel is just amazing! Thanks for the detail and the info.

I received my first Mcusta today, which is labelled as the MC15D. There seems to be some degree of variation in the nomenclature concerning these knives, but the MC15D I received is the "Damascus" blade, with the white Dupont Corian handles (no photos yet, I haven't had time this evening) and high gloss nickel clip. The whole design is reminiscent of my faux-ivory shaving brushes, and this knife has the feel to me of an old-time barbershop instrument. Very masculine and clean.

I'm very impressed with the quality at this price point. I find this knife very easy to open one-handed, closing one-handed is similarly easy, and the whole piece is lightweight and well balanced. Fit and finish is top notch; the blade is perfectly centered, and the operation is smooth, quiet and satisfying.

As others have mentioned in this thread and elsewhere on the 'net, this brand may be very much one of those best kept secrets out there. I find I got an awful lot of knife and quality at the price. Once I get some more time, I'll post pictures, but in searching this forum for "Damascus" and "mcusta" I found your excellent review and wanted to weigh in with my (very limited) Mcusta experience.

Best,

Chris
 
I received my first Mcusta today, which is labelled as the MC15D. There seems to be some degree of variation in the nomenclature concerning these knives, but the MC15D I received is the "Damascus" blade, with the white Dupont Corian handles (no photos yet, I haven't had time this evening) and high gloss nickel clip. The whole design is reminiscent of my faux-ivory shaving brushes, and this knife has the feel to me of an old-time barbershop instrument. Very masculine and clean.

I'm very impressed with the quality at this price point. I find this knife very easy to open one-handed, closing one-handed is similarly easy, and the whole piece is lightweight and well balanced. Fit and finish is top notch; the blade is perfectly centered, and the operation is smooth, quiet and satisfying.

As others have mentioned in this thread and elsewhere on the 'net, this brand may be very much one of those best kept secrets out there. I find I got an awful lot of knife and quality at the price.

Thanks for your input and kind word Chris.

Mcusta MC-15D is the correct model number - the "D" is for damascus - and the Mcusta website on the Basic Series Folders MC-1 says:
MC-15D
Damascus Blade, DuPont Corian (R) Handle


again not my photo - but Vip-Horcea - re-sized and re-hosted

The basic MC-1 & 2 series are bigger knives with about 3.25" blades and 4.25" closed -
and being liner-locks which are very well made with Teflon pivot washers -
they are easy and smooth opening

I have the two MC-1 series models that sandwich your model #

and here's a photo of my two basic MC-1 series knives
(MC-14D cocobolo and MC-16D quince-wood)
sandwiching this Mcusta 113D "Tsuchi" -


I could not agree with you more about these being extraordinary value with top notch materials and construction -
like they claim -
MCUSTA stands for Machine Custom Knives!

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Vincent

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As a semi-pro photographer, I'm still in awe of the shots you obtained with your microscope. I've done microscopic photography at work using a Leica camera scope, and its a very time consuming effort that requires a lot of patience. Your shots perfectly illustrate why magnification of an object or high-speed photography of an action break things down for one to really understand the object or action. In this case, the layered steel that enfolds the V10 core.

Thanks again for one of the most outstanding posts I've seen on any forum to date.

Best,

Chris
 
As a semi-pro photographer, I'm still in awe of the shots you obtained with your microscope. I've done microscopic photography at work using a Leica camera scope, and its a very time consuming effort that requires a lot of patience. Your shots perfectly illustrate why magnification of an object or high-speed photography of an action break things down for one to really understand the object or action. In this case, the layered steel that enfolds the V10 core.

Thank you for your very kind comments Chris - much appreciated.

I use a cheapo usb microscope (~$25 shipped off places like eBay or DealExtreme)

This kind of eliminates a lot of problems.

It attaches to the computer usb port and using the supplied software one can capture microscope images.

The software is a bit of a problem in that I think it up-scales the images to 2Mp - whereas I have read it is only really native 640x480 -
so I re-size all my images back down to 640x480.

The version I got had measuring software supplied - and it can measure on screen -
the reason I say the magnification is about ~110x is because I used it on the calibration ruler supplied and calibrated it to the millimeter scale:

that's a mini-(3.25") CD

This is the 640x480 version of the millimeter scale for all my usb microscope photos -


The reason I say this usb microscope eliminates a lot of skill problems
is because I use it only with outer transparent bezel in contact with the object.
This makes things a lot more stable and the only difficulty is orientation and any move for framing has to be very slight.

The supplied stand is just too wobbly and difficult to adjust for distance.

Best,

--
Vincent

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First time I've posted on knife forums in 5-6 years. I've been a Mcusta fan for a while and have a small collection still remaining after giving a couple away as Christmas presents. I lost my Mcusta with the wood scales several years back and quit using any of them for daily carry. I was lucky several years back and found Mcusta made Browning Ice Storm knives on close out at an online gun dealer for only $25 each. I bought 4 but should have bought a bunch.

I met the Mcusta principles at the Atlanta Blade Show in 2007.

Below a couple of pictures that I've taken over the years, the first shot is of one of my Ice Storms:


Browning Ice Storm by Mcusta by TomD77, on Flickr


Custom Mcusta Knife by TomD77, on Flickr


Mcusta Knife by TomD77, on Flickr


Mcusta Knife 37C by TomD77, on Flickr
 
First time I've posted on knife forums in 5-6 years. I've been a Mcusta fan for a while and have a small collection still remaining after giving a couple away as Christmas presents. I lost my Mcusta with the wood scales several years back and quit using any of them for daily carry. I was lucky several years back and found Mcusta made Browning Ice Storm knives on close out at an online gun dealer for only $25 each. I bought 4 but should have bought a bunch.

I met the Mcusta principles at the Atlanta Blade Show in 2007.

TomD - Many thanks for the input -

I am really glad you've chosen to post again -
those are beautiful knives and photos.

I first started to notice Mcusta knives about the same time -
I was attracted by the damascus blades and the exotic handles.

The Kencrest (the parent company?) booth at the Blade Show 2006 -
that had Mcusta knives -
Mcusta060617.jpg


The next year there was a US distributor Mcusta booth -
but Mcusta themselves were at the table - with Jemmy Iwahara, President.

Anyway I am enamored with Mcusta knives I think this MC113D Tsuchi is still my favorite -
but can't ignore the sort of flagship 33D "Take"

Mcusta 33D with 74D (also "Take" - but with a rather nice piece of cocobolo) and the 113D the subject of this review.

--
Vincent

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Very nice review, when I first looked at the knife handle, I thought of a view down into a stream bed and water flowing across rocks placed there, I would have NEVER guess it was hammered in texture ! I was just mesmerized by the look and your shots, very well done.

I noticed the tip down carry only, probably more a safety issue, but it always makes me wonder, why put a lanyard hole on a knife where you can't put the clip on that end :)
I suppose, if you were not to use the clip, then you could use the lanyard function, maybe...

Thanks for help,
G2
 
Very nice review, when I first looked at the knife handle, I thought of a view down into a stream bed and water flowing across rocks placed there, I would have NEVER guess it was hammered in texture !

Hi doubleG -
Same here it took me a while to realize what that finish was -
when they first came out I looked at the 111D "Nami" or Wave that made sense and kind of reflected the wavy damascus lines.

It wasn't until the popularity of the tsuchime or hammered finish Japanese kitchen knives that I realized what these "tsuchi" knives were about -
once I realized, then they kind of grew in attraction for me......

Of course, there are plenty of hammered finish stuff out there, from jewelry, flasks, canisters to other decorative finishes -






and a bit closer to topic - Victorinox had this sterling sliver Classic SD -


not my photos - off the web - re-sized and re-hosted.

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There's a current review of a Moki - which reminded me I have one -
bought personally from Sal Glesser (Mr. Spyderco) at the end of a Blade Show -

and it's a real looker -

personally I think this Moki MK-509 "Aiora" has one of the most stunning handles (in mother of pearl and abalone)-
but the point is the Mcusta 113D "Tsuchi" still looks great even in this vaunted company.

Handles -


EDIT to ADD -
Ha! I knew I had talked about that Moki - found the old thread from 2004

Moki?

Sal Glesser actually responded.
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Mcusta's 'damascus' is actually a rolled layered steel, from Takefu city, called Suminagashi

its a kind of a modern take on a katana style blade steel 'for the people', available flat from http://www.e-tokko.com/eng_index.htm

i have a couple of Mcusta pieces, notable the ebony-scale Take and the larger black-steel-scaled Tsuchi framelock

im planning to get the ally scaled large and small versions

114D is the Large Tsuchi Knife with Silver Finish Aluminum Handles

Mcusta MC-113D Tsuchi is the smaller

iirc the Nami was their first framelock

beautiful Moki, btw

i recently picked an older one http://www.bladeforums.com/forums/s...i-01MK-300-what-steel?p=13616297#post13616297

bit plainer
 
Mcusta's 'damascus' is actually a rolled layered steel, from Takefu city, called Suminagashi
its a kind of a modern take on a katana style blade steel 'for the people', available flat from http://www.e-tokko.com/eng_index.htm

i have a couple of Mcusta pieces, notable the ebony-scale Take and the larger black-steel-scaled Tsuchi framelock

im planning to get the ally scaled large and small versions

114D is the Large Tsuchi Knife with Silver Finish Aluminum Handles

Thanks so much for your valuable input.

Yes, indeed I read about the prefabricated layered steel from one of the kitchen knife forums explaining the "clad damascus"
(an aside - to get the bullseye-like pattern the cladding is drilled before pounding)

Anyone know if the cladding is sold separately
and the makers clad them outside the core -
or do they sell the core steel and cladding already combined?
Or both?


top to bottom the Mcusta 114BD (black); 114D plain all steel; 113D (small - subject of this thread) and the Mcusta 33D all steel "Take" (link to review) the original that your ebony wood Take (76D) is modeled after.

BTW - I do realize there are several vendors that list both the 114D and 113D as aluminum handled -
they are not -
since these are both frame-locks - they are stainless steel handles.

ref: this page from: japaneseknifedirect.com (who are the official distributors of Mcusta)
MC-113D Tsuchi (Hammered), Small All stainless steel stream line folder with beautiful Tsuchi-me designs hammered on the handle and blade in mirror polish. 2-3/4" VG-10 core forge clad with 33 layers stainless Damascus steel blade with anodized ambidextrous thumb studs and our unique oiled washer system for smooth action. 3-1/2" solid 420J2 stainless steel handle with anodized pivot screws and pocket clip on back. Sturdy Frame locking system and lanyard hole on back.

Thanks,

--
Vincent

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Yes, indeed I read about the prefabricated layered steel from one of the kitchen knife forums explaining the "clad damascus"
(an aside - to get the bullseye-like pattern the cladding is drilled before pounding)

Anyone know if the cladding is sold separately
and the makers clad them outside the core -
or do they sell the core steel and cladding already combined?
Or both?

Answering my own question - I went back and found the post that explained "damascus" using cladding with layered steel from Feb/2009! -

ref: Post#1770812

Loup Garou
Master Member KnifeNut!
02-21-09 17:54.27 - Post#1770812

There’s bascially 2 types of riki-zai or factory pre-laminated steels. There’s core steel which is bought clad already. I think that the two surfaces are prepared and then pressed together to create the bond; not actually welded. Many high class knives are in this style, such as Blazens or Sanetu.

Then there’s also layered cladding purchased without core steel. Many knives including some (but not most) traditional styles use this. As a raw material it is mostly unpatterend layers of steel, which is subsequently welded to a core steel by the maker who sells it. An example would by Hattori KDs. The cladding is originally a sheet of unpatterned and layered steel, but Hattori drills holes to a certain depth in the sheet, then heats it and forges it so the holes are filled and thus creating patterns. But I believe cladding can also be purchased already patterned.

The older Tanaka knives using Cowry-X are obviously hammered, but the cladding doesn’t look welded. So I think that the hammering was done on the pre-laminated blank. The actual surface of the blade above the bevel has no patterns, only indentations from a hammer. A wavy lamination line isn’t always an indication that the knife was forged, but in this case the cladding was forged (hit with a hammer).

All the new stock of Tanakas knives is welded, I wouldn’t know if the damascus is bought pre-patterned or not.

Shimatani’s damascus is welded, but the jigane is clearly riki-zai rather than being folded and patterned by the maker himself. There is no actual pattern. The steel is layered, but there is no surface pattern above the bevel. It’s basically just the layered unpatterned sheet of steel laminated to the edge steel. Most traditional knives using damascus cost upwards of $800, where the jigane is folded by the maker to create a pattern. The cost is a reflection of labour, because people will pay a premium for extra attention or manual work done. This has no impact on the performance of the edge steel though. But it’s important to realise that this $300 damascus isn’t the same as most $800 damascus. The value is great compared to JWW etc, but at the same time the premium doesn’t exist for a reason.

BTW - Suminagashi in Kanji: 墨流し - literally means floating-ink paper -
from Wikipedia on Santoku:
Some of the knives employ San Mai laminated steels, including the pattern known as suminagashi (墨流し literally, "flowing-ink paper"). The term refers to the similarity of the pattern formed by the blade's damascened and multi-layer steel alloys to the traditional Japanese art of suminagashi marbled paper. Forged laminated stainless steel cladding is employed on better Japanese Santoku knives to improve strength and rust resistance while maintaining a hard edge. Knives possessing these laminated blades are generally more expensive and of higher quality.

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