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An exceptional kiristuke forged by Masashi Yamamoto!
Blade with San Maï structure: 3 layers of steel - Length: 24cm
Blade core in Japanese Aogami #1 steel with ≈ 1.3% carbon
Efficient, long-lasting cutting edge - Rockwell hardness: 63 HRC
Traditional, authentic Black Nashiji blade finish
Octagonal-cut quince handle
White micarta ring and ebony Bolster
Handcrafted knife forged by the incredible Masashi Yamamoto in Sanjo
This knife requires meticulous care due to its composition
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This Kiritsuke knife was forged by Masashi Yamamoto, a young, modern Japanese blacksmith who learned the trade in his family. Renowned for his exceptional knives, he expanded his workshop in 2013 after training with his older brother.
The knives that emerge from his forge are superb one-offs, highly prized for the hardness of their blades. Masashi achieves this hardness by applying special technical and heat treatments to the blades. Although still a young blacksmith, Masashi san is already passing on his know-how to two apprentices! An atypical blacksmith, he has a unique style that makes him emblematic: it's not unusual to see him forging in flip-flops, with a cigarette in his mouth!
Your Kiritsuke knife features a typically Japanese San Maï blade structure. San Maï means "3 layers" in Japanese, indicating how the blade is constructed. It contains a core of rigid steel which is covered by a layer of slightly softer steel, sandwiching it.
The outer layer makes the blade more flexible while protecting the core. We're not talking about flexibility in the pure sense of the word, but rather versatility in use: the blade becomes less susceptible to breakage.
Masashi Yamamoto made the blade core from Aogami #1 steel (also known as Blue Paper Steel #1 or BS1). This Japanese alloy is manufactured by the world-renowned Hitachi steelworks.
This steel is highly enriched in carbon, containing around 1.3%. Carbon is the crucial element for increasing an alloy's hardness. The harder an alloy, the longer it retains its cutting edge. Your Kiritsuke knife has a hardness of 63 HRC, which shows that its cutting edge is powerful and long-lasting.
This is an expensive alloy that can cause significant losses if mishandled. Its shaping is reserved for master blacksmiths to avoid costly losses. Masashi san is one such expert blacksmith.
The rigid steel is then covered by a layer ofsoft iron folded on either side of the core. The 3 layers of San Maï are well formed, and the core is balanced and protected. This soft iron steel is enriched with iron ore which, combined with the carbon core, makes the blade oxidizable and requires very careful maintenance on your part (see our advice further down this page).
Note that Masashi Yamamoto knives have a thinner tip than the average knife. In fact, the thickness of the blade narrows as you reach its 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!
Masashi Yamamoto has given the blade a traditional Black Nashiji finish, a technique that gives it an authentic, rustic appearance, as if it had not been polished. The blade's black hue is reminiscent of a forged blade. Finally, it features finely engraved kanji and the blacksmith's hallmark.
The knife is fitted with an octagonal handle. Its grip is ideal, as it hugs your palm. Handling is easy and you have full control of the knife. This shape is also suitable for left- and right-handed cooks.
The handle is made from quince, a light-colored wood that is resistant to temperature variations and humidity. It's a long-lasting species.
The quince is separated from the Bolster by a delicate white micarta ring. The Bolster is made of dark ebony, contrasting with the light color of the quince.
As mentioned above, this knife requires special care, as the blade is oxidizable. So don't soak it in the sink or put it through the dishwasher.
This knife must be washed by hand in lukewarm water, using a mild soap and a non-abrasive sponge. Take care not to get the handle too wet. Wipe the knife dry immediately after washing, taking care to remove all traces of moisture. Then store the knife in a dry place.
You may notice that the blade changes color slightly over time: this is perfectly normal! The high proportion of carbon and iron in its composition makes steel naturally reactive to the acidity of food, humidity in the air...
To protect and nourish the blade, we recommend applying a few drops ofoil with a soft cloth.
All Black Nahsiji knives are available on our website!
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