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Discover a handcrafted Japanese knife with authentic style!
Blade length 29cm San Maï structure: 3 layers of steel
Japanese Aogami #2 core: 1.2% high-purity carbon
62 HRC hardness: prolonged edge retention
Hand-engraved kanjis - Authentic rough-forged finish
Asymmetrical cutting edge for right-handed cooks
Octagonal ebony handle, very comfortable to hold
Forged by Toru Tamura and sharpened by Tateo Myojin
Carbon knife: see our care instructions below
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This handcrafted Japanese knife embodies the very essence of Japanese tradition. Forged in Japan by craftsman Toru Tamura and then sharpened by Tateo Myojin, it reflects a collaboration of experts passionate about precision and cutting quality. This 29cm yanagiba is designed for long, smooth and perfectly clean cuts, especially on fish. Its authentic aesthetic, marked by a rough-forged finish and hand-engraved kanji, makes it as powerful as it is unique.
The 29cm blade rests on a San Maï structure, composed of three layers of steel. Its central core is made of Aogami #2 steel, a Japanese alloy renowned for its purity, containing around 1.2% carbon. This high carbon content results in a hardness of 62 HRC, ensuring long-lasting sharpness and excellent cutting quality.
This construction offers an interesting balance: the hard core guarantees cutting performance while the softer outer layers provide impact resistance. The asymmetrical cutting edge, typical of yanagiba, enables clean cutting in a single movement, ideal for preserving the texture of delicate foods such as raw fish.
The rough forged finish emphasizes the blade's handcrafted appearance. Hand-engraved kanji reinforce the knife's Japanese identity, making each piece unique.
The handle is made from ebony wood, renowned for its high density and natural resistance to humidity. Its dark color brings a sober elegance, while guaranteeing excellent durability over time.
Its octagonal shape ensures a comfortable, intuitive grip. This geometry allows good weight distribution and facilitates control during precise cutting.
The assembly between blade and handle is carefully crafted, ensuring a watertight seal and limiting infiltration of water or food residues.
This carbon knife requires careful maintenance. Clean only by hand with a soft sponge, then dry immediately after washing. Avoid prolonged immersion in water or the dishwasher.
A patina may appear over time: this is a natural phenomenon and protects the blade. To maintain optimum sharpness, use a stone sharpening technique adapted to Japanese steels.
Toru Tamura san is a Japanese craftsman trained at Takefu Knife Village, a mecca for traditional cutlery. Inspired by ancient techniques, he develops blades that respect traditional Japanese craftsmanship.
For this model, he collaborates with Tateo Myojin san, renowned for his sharpening expertise. The result is a precise cutting edge, perfectly mastered from the very first use.
To care for your Japanese knife, choose from our superb collection of sharpening stones!
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