By buying this product you can collect up to
34990
points.
Your cart will total 34990
points that can be converted into a voucher of
€17.50.
For buying this product you should have
699799
points.
Your current number of points is
0 points
.
The efficient yanagiba knife for cutting fish!
San Maï blade: superposition of 3 layers of steel
Core in carbon-enriched Aogami #2 Japanese steel (1.2%)
On the Rockwell scale, 62HRC hardness - High performance
Authentic rough-forged finish - Hand-engraved kanji
Wenge wood handle and buffalo horn bolster
Octagonal shape for ambidextrous use
Handcrafted by Toru Tamura and sharpened by Tateo Myojin
Carbon blade: requires careful maintenance
You might also like
The Japanese brand Hatsukokoro offers you quality kitchen knives made by renowned blacksmiths. This yanagiba knife was made by Toru Tomura and its cutting edge was sharpened by Tateo Myojin.
Toru Tamura is a Japanese craftsman who originally worked in the cutlery industry in Canada. Surrounded by high-quality knives, his interest was quickly piqued and he decided to return to Japan to learn the art of forging techniques. He went to Takefu Knife Village, a renowned place where Japanese blacksmiths gather to exchange their know-how, methods and so on. It's also an ideal place for apprentices, and it was here that Toru Tamura was trained by Hiroshi Kato, a highly reputed master blacksmith.
After his apprenticeship, Toru Tamura began forging his own Japanese knives, specializing in asymmetrical cutting edges, always using traditional techniques. He collaborates with other renowned craftsmen such as the Myojin family, renowned in the world of Japanese cutlery. This yanagiba knife was sharpened by Tateo Myojin, who also specializes in asymmetrical cutting edges.
Your Japanese kitchen knife is therefore a collaboration between two master craftsmen with authentic, traditional know-how!
The blade of this yanagiba knife is designed using the Japanese San Maï technique (meaning "3 layers"): a rigid steel core is forged, surrounded by a softer steel layer which folds in on itself to form the remaining 2 layers. This process balances the blade's hardness and protects its core.
The core of this blade is made from Aogami #2 steel (also known as Blue Paper Steel 2), an alloy created by the famous steelmaker Hitachi. It has a high carbon content of around 1.2%, the element that increases a steel's hardness for greater performance. On the Rockwell scale, this blade reaches 62HRC, giving you an efficient cutting edge that lasts!
You can maintain your edge with sharpening stones when the need arises. Thecutting edge of this Japanese knife is typical of the yanagiba, as it is asymmetrical. Your knife is only sharp on one side, which is ideal for right-handed cooks, enabling thin, even slices.
To complete the San Maï structure, a layer of softer steel surrounds the core to protect it and make your blade more supple (without becoming flexible), thus avoiding the risk of breakage. You can observe the superimposition of steels all along the cutting edge of your blade, where a fine wave of random patterns takes shape.
The blade surface of your Japanese kitchen knife has not been polished, and therefore boasts a rough forged finish. Its dark, rustic look is appreciated by Japanese chefs for its traditional feel! The blade also features hand-engraved kanji, adding an extra touch of authenticity.
The handle of this rough-forged knife is made of wenge wood, a durable and solid species that is resistant to humidity. This dark-toned tropical wood is prized for its distinctive grain! As wood is a living material, Hatsukokoro knife handles are unique.
To complete the handle, a black buffalo horn bolster is added where the blade meets the wood. It ensures optimum balance for your handcrafted Japanese knife.
With its octagonal shape, this Shirasagi knife fits the hands of all cooks! It offers an ergonomic grip for comfortable use, particularly when used for extended periods in the kitchen.
Finally, wood putty is added where the blade joins the handle to fill any small gaps. This ensures a watertight seal and prevents water or small foodstuffs from seeping through.
To care for your Japanese kitchen knife, wash only by hand with a soft sponge, avoiding wetting the handle. Once cleaned, wipe it immediately by hand to remove all moisture and store it in a dry place. Do not put in the dishwasher or leave to soak in the sink.
Over time, the color of your blade may change slightly, which is perfectly normal. This is a natural carbon reaction caused by the acidity of the food you're cutting and by ambient humidity. This in no way affects the use of your yanagiba knife!
Find other Hatsukokoro knives on Knifeleader.eu!
You might also like
