Kagekiyo Kurumi Ginsan 15cm handmade japanese Utility knife

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.

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A family history

They are marketed by the Baba family, whose family business has been in operation for over a century. It is the 3rd generation that is now taking over the artisanal factory, with know-how being passed down between the various family members.

The knives are called Kagekiyo, in homage to the commander Akushichibe "Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century.

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.

Kagekiyo knives are therefore exceptional, embodying the highest values and know-how. They will seduce you every day.

Here, the Baba family has 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.

Find out more about knives :

This Kagekiyo Kurumi 15cmUniversal knife is a versatile model that remains very handy. It's mainly used for slicing fruit and vegetables, but you can also use it to mince boneless meat.

The blade

The blade is based on a San Mai structure, i.e. a core with a protective layer of softer steel.

Here, the core is made of Ginsan steel (Silver 3), which 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 for keeping a straight edge and a lasting mark.

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 found in cutlery. 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 humidity.

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.

To discover the full range of Kagekiyo knives, click here!