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A yanagiba knife for fine cuts!
San Maï blade with 3 alternating layers of steel
Aogami #2 Japanese steel core: high carbon content (1.2%)
62HRC Rockwell: excellent edge retention - Efficient
Authentic rough forged finish - Hand-engraved kanji
Octagonal ebony handle - Ergonomic design
Handcrafted by Toru Tamura and sharpened by Tateo Myojin
Carbon-enriched knife: requires careful maintenance
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The Japanese brand Hatsukokoro brings you top-quality kitchen knives, crafted by renowned artisans. This yanagiba knife bears witness to the combined expertise of Toru Tamura, responsible for forging the blade, and Tateo Myojin, who ensured its meticulous sharpening!
Toru Tamura is a Japanese craftsman who discovered the world of cutlery while working in Canada. Fascinated by the high-quality Japanese knives he worked with, he decided to return to Japan to devote himself to learning traditional forging techniques. He trained at Takefu Knife Village, an iconic place where blacksmiths share their know-how and experiences. There, he was guided by Hiroshi Kato, a respected master blacksmith in the art of Japanese cutlery.
Following his training, Toru Tamura specialized in the manufacture of single-edged blades, using traditional techniques. He regularly collaborates with renowned craftsmen, notably the Myojin family, experts in sharpening. For this Japanese kitchen knife, it was Tateo Myojin who sharpened the blade, bringing his expertise to sublimate the one-sided edge of your handcrafted Japanese knife!
The blade of this yanagiba knife is crafted using the traditional San Maï method, which means "three layers" in Japanese. Its hard steel core is enveloped on either side by a layer of softer steel, carefully folded in on itself. This design guarantees an excellent compromise between strength and flexibility, while protecting the core of the blade from impact.
The heart of your blade is forged from Aogami #2 steel, also known as Blue Paper Steel 2, a high-end alloy developed by Japanese steelmaker Hitachi. Rich in carbon at around 1.2%, it gives the blade a high hardness of 62HRC on the Rockwell scale. This level of hardness ensures a particularly effective, long-lasting cutting edge, ideal for clean, precise cuts!
To preserve the sharpness of your Japanese kitchen knife, we recommend the use of appropriate sharpening stones. This model features the asymmetrical cutting edge characteristic of yanagiba knives, with a one-sided cutting edge designed for right-handed use. This special structure produces highly precise cuts, ideal for fish preparation.
The San Maï structure features a softer steel envelope surrounding the hard core. This design enhances blade protection and reduces the risk of breakage during use, while maintaining optimum rigidity. The superimposition of steels is visible on the cutting edge, forming an elegant wave with unique patterns that testify to the craftsmanship that goes into every Hatsukokoro knife.
The surface of the blade has a rough-forged finish, which retains its matt, slightly textured appearance. Much appreciated by Japanese chefs, this visual effect reinforces the traditional cachet of your Shirasagi knife! What's more, hand-engraved kanjis adorn the blade, adding an extra touch of authenticity to this top-of-the-range knife.
This Japanese knife features an ebony wood handle, an exotic, dense and moisture-resistant material. Its deep, dark color gives each piece a unique look.
The octagonal shape of the handle ensures a natural, pleasant grip, whatever the size of your hand. It is designed to offer optimum comfort, even during prolonged use in the kitchen, guaranteeing you perfect control of your gestures.
Wood paste is applied between the blade and the handle to ensure optimum watertightness. This finish prevents the ingress of water or food residues, guaranteeing long life.
To preserve the quality of your yanagiba knife, we recommend that you only clean it by hand with a soft sponge, avoiding wetting the handle. After each use, dry immediately and store in a dry place. Do not put it in the dishwasher or leave it to soak in water.
Over time, the carbon steel blade may develop a slight patina, a natural reaction to food acids and ambient humidity. This aesthetic effect in no way compromises the cutting performance of your handcrafted knife, and even contributes to giving it a unique cachet!
Discover the rest of the Hatsukokoro Shirasagi knife range on Knifeleader.eu!
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