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A very good choice for equipment and a variety of cuts
21cm full tang blade - VG5 Japanese stainless steel (0. 95% carbon)
Marked cutting edge and easy maintenance thanks to a hardness of -+59 HRC
Hammered steel on both sides of the blade: original visual effect
Robust Pakkawood handle with stainless steel through rivets
Handcrafted by expert blacksmiths in Japan
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Find out more about the knife :
Function:
This Kagekiyo Hammered 21cm chef knife is the ultimate multi-purpose knife. It is recommended for chopping, mincing or mincing various types of food, such as meat or vegetables, fresh herbs, fruit...A great way to start equipping yourself!
Blade :
The blade is made of VG5 Japanese stainless steel. It contains 0.95% carbon and 15% chromium. The former has a direct impact on the knife's rigidity (which totals around 59 HRC), while the latter is indispensable for the steel's resistance to oxidation. The various elements mentioned above make for an effective alloy. In fact, the knife has a long-lasting razor-sharp edge, which you can maintain with a sharpening stone.
Finish:
The surface is hammered on both sides of the blade, creating a unique look on every knife. As well as being aesthetically pleasing, hammering can be likened to honeycombing, as it creates micro air bubbles between the steel and the cut food. The blade becomes less adherent.
The brand logo has been applied to the cutting surface, for even greater authenticity.
Handle:
The handle is made of Pakkawood, a composite material of laminated wood and resin, all heat-compressed. The overall appearance is rigid, with slight veins, just like a wooden handle. Pakkawood has the advantage of being antibacterial and moisture-resistant.
It is also resistant to shock and temperature variations. It is completed by 3 stainless steel rivets, which lock the Pakkawood plates to the full tang blade. The whole is pleasant in the hand, and suitable for both right- and left-handed users.
Care :
The knife is hand-washable. You can use a mild soap and run it under water, without using an abrasive sponge. Then wipe with a soft cloth to remove all traces of moisture from the blade and handle.
Find out more about the manufacturer :
Kagekiyo kitchen knives are developed by the Baba family, whose family business has been an expert in the field for over a hundred years. The 3rd generation of the Baba family is now taking over the running of the factory, thanks to know-how handed down from generation to generation.
One of the family members, Baba Ichiji, even received a medal from the Emperor: theOrder of the Rising Sun, in recognition of his active participation in the cutlery industry. He was also awarded the Yellow Ribbon Medal, a distinction given to those who persevere in their field and become role models for others.
Baba-San members name their knives Kagekiyo, in homage to the military Akushichibe"Fujiwara" Kagekiyo, who was a commander during the Heian era, around the 10th century.
These knives are therefore worthy representatives of the Land of the Rising Sun. They blend tradition with the latest technologies in the cutlery industry, to suit every chef.
They are in keeping with the principle of Monozukuri, a Japanese concept that refers to the art of making things with passion and in the best possible way. They also follow the principles of Kaizen, which lead to constant improvement of oneself or the things one does. One example of this is the Baba family's use of electron microscopes to study the molecular structure of steel and improve all its facets.
Baba-San's Kagekiyo knives are therefore exceptional pieces, embodying the highest standards of craftsmanship and value. You won't want to do without them.
Find several ranges of Kagekiyo Japanese knives on KnifeLeader!
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