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The deba kiristuke knife for cutting in the kitchen!
San Maï blade: structure with 3 alternating layers of steel
Core in carbon-enriched (1.2%) Japanese Aogami #2 steel
62HRC Rockwell hardness: high-performance, long-lasting cutting edge
Forged finish and hand-engraved kanji - Authentic
Teak wood handle with black buffalo horn bolster
Octagonal shape for ergonomic use
Hand-crafted by Toru Tamura and sharpened by Tateo Myojin
Carbon knife: requires meticulous maintenance
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The Japanese brand Hatsukokoro is renowned for designing top-of-the-range kitchen knives, crafted by talented artisans. This deba knife is the result of the meticulous work of Toru Tamura, an experienced Japanese blacksmith who shaped the blade, and Tateo Myojin, a specialist in sharpening, who honed its edge with great precision.
It was while working in Canada that Toru Tamura developed a passion for cutlery, impressed by the quality of the blades he handled. This fascination led him to return to Japan to learn traditional forging techniques. He joined the Takefu Knife Village, a renowned center dedicated to the learning and transmission of artisanal skills. Under the tutelage of master blacksmith Hiroshi Kato, an emblematic figure in Japanese forging, he perfected his art.
After acquiring solid mastery, Toru Tamura specialized in the creation of asymmetrical-edged blades, applying ancestral forging methods. He regularly collaborates with other renowned craftsmen, including the Myojin family, renowned for their expertise in sharpening. On this Japanese kitchen knife, it was Tateo Myojin who carried out the final sharpening, resulting in a one-sided edge of remarkable quality!
This deba kiritsuke knife features a blade forged using the Japanese San Mai technique, meaning "three layers". This method consists of creating a hard steel core surrounded by a layer of softer steel, guaranteeing an optimal balance between strength and flexibility, while effectively protecting the core of the blade.
The blade core is made from Japanese Aogami #2 steel, also known as Blue Paper Steel 2, a top-of-the-range alloy from Hitachi steelworks. Thanks to its high carbon content of around 1.2%, this steel gives the blade a hardness of 62HRC on the Rockwell scale. This characteristic ensures excellent edge retention for a clean, precise cut!
To maintain the sharpness of your knife, we recommend the use of suitable sharpening stones. This Japanese kitchen knife features the asymmetrical edge typical of deba knives, with a one-sided cutting edge designed specifically for right-handed use. This construction allows you to make clean, precise cuts in a single movement!
Thanks to the San Maï structure, the blade benefits from a softer outer layer of steel, which reinforces its strength and reduces the risk of breakage, while maintaining excellent cutting capacity. The junction between the steels is visible on the edge of the blade, creating a subtle, aesthetic wave effect.
The blade also features an unpolished forge finish, giving it a raw, traditional appearance. Highly prized by Japanese chefs, this finish is complemented by hand-engraved kanji, adding a unique touch of authenticity!
The handle of this Japanese knife is crafted from teak wood, an exotic species renowned for its durability and natural resistance to humidity and temperature variations. Its unique grain gives each Hatsukokoro knife a distinctive character, combining elegance and strength.
A black buffalo horn bolster completes the handle. This natural material offers unique nuances to each piece, reinforcing its handcrafted character!
Thanks to its octagonal shape, the handle provides a stable, comfortable grip, adapting easily to all hand morphologies, ideal for prolonged use in the kitchen!
For optimum watertightness, wood paste is applied between the blade and the handle, preventing any infiltration of water or food residues.
To preserve the quality of your deba kiritsuke knife, it should be washed only by hand with a soft sponge and a non-aggressive detergent. Avoid excessive moisture on the handle, and dry the blade immediately with a clean cloth before storing in a dry place. Do not use the dishwasher, or leave your knife to soak in water.
Over time, the blade may develop a natural patina due to contact with acidic foods and humidity. This natural phenomenon specific to carbon steels in no way alters the performance or durability of your handcrafted knife!
You'll also find a selection of exceptional Japanese knives on Knifeleader.eu!
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