By buying this product you can collect up to
35490
points.
Your cart will total 35490
points that can be converted into a voucher of
€17.75.
For buying this product you should have
709799
points.
Your current number of points is
0 points
.
Choose this authentically styled yanagiba kiritsuke knife!
San Maï blade with 3 superimposed layers of steel
Aogami #2 Japanese steel core enriched with carbon (1.2%)
62HRC Rockwell hardness for excellent cutting retention
Hand-engraved kanji and traditional rough-forged finish
Octagonalebony handle - Elegant and ergonomic
Hand-forged by Toru Tamura and sharpened by Tateo Myojin
Carbon knife: see our care instructions below
You might also like
The Japanese brand Hatsukokoro offers quality kitchen knives made by renowned craftsmen. This yanagiba kiritsuke knife embodies the expertise of Toru Tamura, who forged the blade, and Tateo Myojin, who ensured meticulous sharpening.
Toru Tamura is a Japanese craftsman who discovered cutlery during work experience in Canada. In contact with high-quality knives, he became passionate about the art and decided to return to Japan to master traditional forging techniques. He trained at Takefu Knife Village, an emblematic place where blacksmiths share their methods and expertise. There, he was guided by master blacksmith Hiroshi Kato, a respected figure in Japanese cutlery.
Following his training, Toru Tamura specialized in asymmetrical-edged blades, applying traditional methods. He regularly collaborates with other renowned craftsmen, notably the Myojin family, renowned in the field of sharpening. For this model, it was Tateo Myojin who sharpened the blade, highlighting his expertise in one-sided cutting edges.
The blade of this yanagiba kiritsuke knife is manufactured using the San Maï technique (which means "three layers"): it has a core of hard steel, surrounded by a layer of softer steel folded in on itself. This structure gives the blade a well-balanced hardness and protects the core.
The core of the blade is made from Aogami #2 steel (also known as Blue Paper Steel 2), a high-performance alloy developed by steelmaker Hitachi. With a carbon content of around 1.2%, this steel is extremely hard. The blade reaches 62HRC on the Rockwell scale, offering an efficient, long-lasting cutting edge!
It is advisable to maintain the cutting edge with suitable sharpening stones. This Japanese kitchen knife features an asymmetrical yanagiba edge, with a one-sided cutting edge ideal for right-handers, for precise, even cuts.
The San Maï construction is complemented by a softer layer of steel surrounding the core, to protect it and reduce the risk of breakage, while preserving its rigidity. The superposition of steels is visible on the edge of your blade, creating a fine wave with unique patterns.
The surface of the blade has a rough, unpolished forge finish, giving it a dark, authentic look, prized by Japanese chefs for its traditional character! The blade is also adorned with hand-engraved kanji, adding an extra touch of authenticity.
The handle of this Japanese kitchen knife is made from ebony wood, a durable, moisture-resistant material. This exotic wood with its dark hues is a living material, making each Hatsukokoro knife unique.
This handcrafted Japanese knife features an octagonal handle, suitable for all hands for a comfortable grip. It is designed for optimum ergonomics, ideal for long kitchen preparation sessions.
Finally, wood paste is applied between the blade and handle to ensure a total seal, preventing the infiltration of water and food residues.
To care for your kiritsuke knife, wash it exclusively by hand with a soft sponge, avoiding getting the handle wet. Dry it immediately after use and store it in a dry place. Do not put in the dishwasher or soak in water.
Over time, the blade may develop a slight patina, a natural reaction of carbon to food acids and ambient humidity. This phenomenon in no way alters the performance of your handcrafted knife!
Find other Hatsukokoro Japanese knives on Knifeleader.eu!
You might also like
