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The right choice if you want to be versatile
18cm full tang blade in Japanese VG5 stainless steel (0.95% carbon )
Strength -+59 HRC: sharp, easy to sharpen edge
Hammered steel on both sides for a unique look
Pakkawood antibacterial handle + stainless steel through rivets
Handcrafted by expert blacksmiths
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Kagekiyo Japanese knives are developed by the Baba family, whose family business has been in the business for over a hundred years. The 3rd generation is now taking over the factory, thanks to know-how handed down from father to son.
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.
The family names its knives Kagekiyo, in homage to the military man Akushichibe"Fujiwara" Kagekiyo, who was a soldier 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 sector, 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.
Kagekiyo knives are therefore exceptional pieces, embodying the highest values and know-how. They will quickly become indispensable.
Knife features :
Model :
This Kagekiyo Hammered 18cmsantoku knife is a versatile model for cutting fruits and vegetables, meats...It is very popular for chopping herbs (parsley, coriander, basil...), due to its slightly curved blade, which creates a rocking effect when cutting.
Blade :
Made of VG5 Japanese stainless steel. The knife contains 0.95% carbon and 15% chromium. The former has a direct impact on the steel's hardness (which totals around 59 HRC), while the latter is essential for oxidation resistance. The various elements mentioned above make for a high-performance alloy. The result is a knife with a sharp, long-lasting edge, which you can maintain with a Sharpening stone.
The steel is hammered on both sides of the blade, creating a unique look that is different 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 pieces adhere less to the steel.
Finishing :
The brand logo has been applied to the cutting surface, for even greater authenticity.
Handle:
The handle is made of Pakkawood, a composite material also popular in the kitchen. It consists of laminated wood and resin, all heat-compressed. The overall appearance is rigid, with slight veining, rather like wood. Pakkawood has the advantage of being antibacterial and moisture-resistant. It is also resistant to shocks and temperature variations. It is completed by 3 stainless steel rivets, which lock the Pakkawood plates to the full tang blade (which extends to the end of the handle). All in all, it's pleasant to hold, and suitable for both right- and left-handed users.
Care :
The knife can be washed by hand. You can use a mild soap and run it under water, without using an abrasive sponge of course. Then wipe with a soft cloth to remove all traces of moisture from the blade and handle.
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