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A beautifully designed yanagiba knife for your collection!
Damascus blade: superposition of multiple layers of steel
Core in carbon-enriched (1.2%) Japanese Aogami #2 steel
62HRC Rockwell hardness: excellent edge retention
Mirror-effect polished blade finish - elegant, satin-finish Damascus
Ebony wood handle and white buffalo horn bolster
Octagonal cut for ergonomic use
Handcrafted by Yauji Yoshihiro in Echizen
Carbon knife: requires careful maintenance
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Hatsukokoro is a brand specializing in the manufacture of top-of-the-range Japanese kitchen knives, designed in collaboration with blacksmiths who have mastered the art of cutlery. This artisanal Japanese knife was forged by Yauji Yoshihiro at Takefu Knife Village, a center where numerous craftsmen gather to share their know-how and perfect their techniques.
Born in the 1980s, Yauji Yoshihiro discovered blacksmithing at an early age. In 2003, he began his apprenticeship with Japanese master blacksmith Hideo Kitaoka, who passed on his expertise already inherited from several generations. After more than fifteen years of training, Yauji Yoshihiro opened his own workshop in 2019, where he designs his knives from A to Z, from forging to sharpening!
The blade of this yanagiba knife is made using the Japanese damascus technique. This process consists of forging a core of hard steel, enveloped by several layers of softer steel that fold around the core. This structure gives the blade an optimal balance between strength and core protection.
The core is made of Japanese Aogami #2 steel, also known as Blue Paper Steel 2, a high-quality alloy developed by the renowned steelmaker Hitachi. Its high carbon content of around 1.2% gives it remarkable hardness, enhancing its cutting performance. With a hardness of 62HRC on the Rockwell scale, this blade delivers a clean, long-lasting edge!
Sharpening of your blade can be maintained with sharpening stones when necessary. Theasymmetrical cutting edge of your yanagiba knife means that the cutting edge is one-sided, making it particularly suitable for right-handed use and enabling precise, even cuts.
Finally, to complete your damascus knife, multiple layers of softer steel protect the core while giving the blade a certain suppleness (without making it flexible), thus reducing the risk of breakage in use. You can see how the different steels meet all over the blade, creating fine waves with unique patterns!
The surface of your blade has been polished for an elegant mirror effect! The fine waves formed by the damascus have a refined satin effect, giving you a top-of-the-range design. Kanjis have been hand-engraved by the blacksmith to add a touch of authenticity.
The handle of this Japanese kitchen knife is crafted from ebony wood, a material renowned for its strength and resistance to humidity. This dark-hued tropical wood has a refined grain, giving each Yauji Yoshihiro knife a unique character!
To perfect this assembly, a white buffalo horn bolster is positioned at the junction between the blade and the handle. It contributes to optimal balance, ensuring a stable and pleasant grip. It contrasts elegantly with the ebony.
The octagonal handle of your damascus knife is designed to suit all cooks, offering ideal ergonomics for maximum comfort, even during prolonged use in the kitchen!
The machi of this Japanese kitchen knife is deliberately left visible, giving the impression that the blade is not fully inserted into the handle. This subtle gap plays an essential role in the knife's balance, adjusting its center of gravity. It's a traditional feature of Sakai cutlery!
Finally, wood paste is applied to the point where the blade meets the handle to fill the gaps. This ensures optimum watertightness, preventing water or food residues from seeping through.
Careful maintenance is essential to preserve the quality of your damascus knife. It should be washed only by hand with a soft sponge, taking care not to over-moisten the handle. After washing, dry immediately and store in a dry place. Do not put it in the dishwasher, nor leave it to soak in water.
Over time, the blade may develop a slight patina, a natural reaction of carbon to the acidity of food and ambient humidity. This is a natural phenomenon and in no way alters the performance of your handcrafted knife!
Discover many Hatsukokoro knives on Knifeleader.eu!
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