Kagekiyo Kurumi Ginsan 24cm handmade Japanese chef's knife

Model information :

This Kagekiyo Kurumi 24cm chef knife is a versatile model, which can be used for slicing, chopping, mincing...The choice is yours! It's a perfect knife to start with, but it's important to note that given its size, it's best suited to cutting large-scale foods.

The blade of this knife is based on a San Mai model, i.e. it features a core topped by a layer of softer steel, which comes to protect it (you could say it's a simplified damascus). In this case, the core is made of Ginsan (Silver 3) stainless steel.

This alloy contains, among other things, 0.95% carbon and 13% chromium. The carbon allows it to be stiffer (59/60 HRC on the Rockwell scale) than standard steel knives, and rigidity is necessary to keep a straight, marked edge over the long term. This has a direct impact on the cutting edge, which can be sharpened more thoroughly, and will need less maintenance (you space out the sharpening sessions). As for chromium, it increases resistance to oxidation, an asset in the kitchen.

Ginsan steel is one of the finest steels on the market. It has all the qualities of a carbon steel knife (rigidity, edge retention, ease of sharpening) without its main drawback, namely the risk of oxidation.

The brand logo can be seen on the blade, and the latter benefits from a traditional finish, achieved with a special sharpening technique, where stones of different grit are used in succession. This technique brings out a wave on the steel, which appears more polished (visible on the bottom of the blade).

The top edge and base of the blade have been polished to make them more pleasant to the touch. Some cooks take their knife very high up on the handle, and can even rest their index finger on the back of the knife. Polished edges are therefore much more comfortable to use.

The knife's handle is made of walnut, a beautiful, dark, rigid wood. The chosen piece of wood is octagonal in shape, allowing both right- and left-handed cooks to use it without headaches. It is sanded to ensure a pleasant feel. A black Pakkawood bolster completes it, linking the wood to the blade.

Finally, the junction between the blade and the bolster is filled with a wood paste that makes the whole thing watertight, and prevents small scraps and cleaning water from penetrating the inside of the handle.

Care and maintenance :

The knife can be cleaned by hand. 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. The blade is supplied with a protective oil coating: to remove it, wipe it with a cloth lightly soaked in vegetable oil, then wash it in the traditional way.

Find out more about manufacturing :

A family history

The knives are called Kagekiyo, after the commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century. They are made by the Japanese Baba family, whose family business has been in operation for over 100 years. It is the 3rd generation that is currently taking over the handcrafted factory, the know-how being passed down between the different family members. As a result, these exceptional knives are worthy representatives of Japan: they blend ancestral knifemaking tradition with the latest industry technologies, and do so successfully.

One of the family members, Baba Ichiji, 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 chosen field and become role models for others.

Here, the Baba family called on young blacksmith Satoshi Nakagawa san to design the knives in the range. Despite his youth, he is renowned for his quality knives and excellent craftsmanship. At the age of 18, he became a pupil of master blacksmith Kenichi Shiraki san for over 15 years, and now has his own production workshop. He quickly assimilated the techniques he had learned during his apprenticeship, and now knows how to forge traditional carbon knives, as well as using the Suminagashi and Honyaki techniques! Finally, he can forge stainless steel knives such as VG10 or Ginsan for this particular range. So he's got many strings to his bow!

Principles that inspire

They follow 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 is the use of electron microscopes to study the molecular structure of steel and improve all its facets.

If you are attracted by the history and know-how of the Baba family, come and discover the other ranges of Kagekiyo knives we offer!