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Make beautiful slices with this handcrafted sujihiki knife!
24cm blade with 3 superimposed layers of steel - San Maï structure
Japanese Aogami #1 steel core with ≈ 1.3% carbon content
Long-lasting sharp edge - Rockwell hardness: 63 HRC
Traditional Black Nashiji blade finish
Light quince wood handle - Octagonal shape
White micarta ring and dark ebony bolster
Handcrafted knife forged by the incredible Masashi Yamamoto in Sanjo
Highly carbon-enriched part requiring careful maintenance
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The sujihiki knife is forged by Masashi Yamamoto san, a young, modern Japanese blacksmith creating exceptional knives. He learned the craft with his family from his older brother, and in 2013, when he was ready, he set up his own workshop.
Masashi Yamamoto imagines and creates truly unique knives that are highly prized for the hardness of their blades. The blacksmith achieves this hardness through special technical and heat treatments. Even though he's young, he's already passing on his know-how to his two apprentices! Masashi san has a unique style all of his own: forging in flip-flops while smoking a cigarette, he's very charismatic!
Your Masashi Yamamoto Japanese sujihiki knife features a San Maï blade. This typically Japanese structure consists of 3 superimposed layers of steel: the core is made of rigid steel, then surrounded by a layer of softer steel. This layer is folded on either side of the core to form the 3 layers. Thanks to this structure, the outer layer protects the core and gives it greater flexibility. We're not talking about pure flexibility, however, but rather a suppleness of use that makes rigid steel less susceptible to breakage.
To design the core of this blade, Masashi san used Aogami #1 steel (also known as BS1 or Blue Paper Steel #1). This top-of-the-range Japanese steel is manufactured by the world-famous Hitachi steelworks.
The alloy contains a high carbon content of around 1.3%. Carbon is the key to increasing a steel's hardness, since the stiffer a steel is, the longer it retains its sharpness. The blade of this sujihiki achieves 63 HRC, giving it a highly effective cutting edge that lasts.
Aogami #1 steel comes at a price, as few blacksmiths work with it. If the blacksmith is not an expert, losses could be significant and therefore expensive. But Masashi Yamamoto is one of the experts in shaping this alloy!
Next, a layer ofsoft iron steel covers the Aogami #1 core. The outer layer is enriched with iron ore, protecting and balancing the core. With these two alloys, the blade of this knife is oxidizable and requires careful maintenance (see our tips below).
Finally, a traditional Black Nashiji finish has been applied to the blade, referring to the name of the range from which the knife comes. This finish gives your blade a rustic, black appearance, as if it were unpolished. It is reminiscent of a rough, hammered forge blade. The blade is completed with finely engraved kanji and the blacksmith's hallmark.
Note that Masashi Yamamoto knives have a thinner tip than the average knife. In fact, the thickness of the blade narrows as you reach the tip, making it more flexible and therefore easier to cut, with a more pleasant, natural feel in use. This is further proof of this outstanding blacksmith's expertise. However, be careful not to press too hard, as flexibility has its limits!
The handle is octagonal in shape, making it comfortable and easy to handle. What's more, this shape has the advantage of being suitable for all cooks, whether left- or right-handed.
It is made from quince wood with its characteristic light color. This choice is not insignificant, as quince is a durable wood resistant to temperature variations and humidity.
The handle is complemented by a dark ebony bolster that provides a nice contrast. The two woods are separated by a thin white micarta ring.
The sujihiki blade is oxidizable because it contains high levels of carbon and iron. That's why it's important never to put your knife in the dishwasher or leave it in the sink waiting to be cleaned.
Wash only by hand with a soft sponge and a suitable detergent, under lukewarm water and without wetting the handle. Wipe the knife dry immediately after cleaning, and remove all traces of moisture for dry storage.
The blade may change color slightly over time, which is perfectly normal. Its composition makes steel naturally reactive to external elements such as the acidity of certain foods or humidity in the air.
To protect and nourish your blade, we recommend applying a few drops ofmineral oil with a soft cloth from time to time.
All Black Nashiji Masashi Yamamoto knives are available on KnifeLeader.eu!
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