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A very good Japanese-shaped multi-purpose knife
18cm blade - One of the world's finest steels: Ginsan stainless steel
59/60 HRC strength: sharp cutting edge with excellent holding power
The advantages of a carbon knife without the risk of corrosion
Polished steel edges for enhanced ease of use
Octagonal walnut handle + Pakkawood bolster - Ambidextrous use
Knife handcrafted in Sakai by Satoshi Nakagawa
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We're delighted to present Kagekiyo kitchen knives! These knives are worthy representatives of the land of the Rising Sun. They successfully blend ancestral knife-making tradition with the latest technologies in the sector.
Find out more about the knife :
This Kagekiyo Kurumi 18cmsantoku knife is a multifunctional model, the equivalent of a chef's knife but in Japanese form. It differs from the latter thanks to a slightly curved blade, which acts like a pendulum when cutting. It is particularly appreciated for chopping herbs.
The blade
The blade is built on a San Mai structure, i.e. it has a core topped by a layer of softer steel to protect it. Here, the core is made of Ginsan (Silver 3) stainless steel.
It contains 0.95% carbon and 13% chromium. The carbon present in the blade makes it stiffer (59/60 HRC on the Rockwell scale) than standard steel knives, and rigidity is important to keep a straight, well-marked edge over time. 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). Thanks to chromium, it is more resistant to oxidation, an asset in the kitchen.
Ginsan stainless steel is one of the finest steels on the market. It has all the advantages of a carbon knife (rigidity, edge retention, ease of sharpening) without its main drawback, namely the risk of oxidation in contact with moisture (air or food).
Finishes
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 brand logo is visible on the blade, and the latter benefits from a traditional finish, achieved with a special sharpening technique, where stones of different grit are used successively. This technique brings out a wave on the steel, which appears more polished (visible on the bottom of the blade).
The handle
The handle is made from walnut wood, a beautiful, dark and rigid species. The piece of wood is cut in an octagonal shape, allowing both right-handed and left-handed cooks to use it with great comfort. It is polished 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 seals the whole, preventing 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 with a cloth dipped in vegetable oil, then wash in the traditional way.
Find out more about manufacturing :
A family story
The knives are called Kagekiyo, after the commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century.
They are marketed by the Baba family, whose company has been in business for over a century. The 3rd generation is now taking over the artisanal factory, with know-how being passed down between the various family members.
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 not only knows how to forge traditional carbon knives, but also how to use 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.
Discover our cutting boards here!
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