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Opt for the practicality and manageability of a universal Japanese knife
12cm blade - One of the best alloys on the market: Ginsan stainless steel
Marked cutting edge with very good holding power (approx. 59/60 HRC)
Polished steel edges for excellent cutting comfort
Versatile octagonal handle in walnut + bolster in pakka wood
The advantages of a carbon knife without the risk of corrosion
Forged by artisan blacksmith Satoshi Nakagawa, in Sakai
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When you choose Kagekiyo kitchen knives, you're choosing safe, high-performance knives that will accompany you through all your cutting tasks.
This Kagekiyo Kurumi 12cmUniversal knife lets you vary your cuts. It's easy to handle thanks to its reasonable size, and we particularly like to use it for cutting medium-sized fruit and vegetables. It can also be used to mince small pieces of boneless meat. In fact, it's easy to find a use for it in the kitchen.
The blade of this handcrafted knife is made using the San Mai method, i.e. it has a core (stiffer) with a layer of softer steel to protect it. Here, the core of the knife is made fromGinsan (Silver 3) stainless steel.
Ginsan contains around 0.95% carbon and 13% chromium. Carbon is the perfect element to increase the alloy's rigidity (it reaches 59/60 HRC on the Rockwell scale). The stiffer the knife, the longer its cutting edge. This edge can also be sharpened more thoroughly, and will require less maintenance (you space out the sharpening sessions). Thanks to chromium, it is more resistant to oxidation.
Ginsan stainless steel is one of the best steels on the market. It has all the advantages of a carbon knife (rigidity, edge retention, ease of sharpening) without its main disadvantage, namely the risk of oxidation in contact with moisture (air or food).
To ensure pleasant use, the top edge and base of the blade have been polished.
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 is made from walnut wood, a beautiful, dark and rigid species. Its octagonal shape ensures ambidextrous use. It is polished for a pleasant feel. A black pakka wood bolster completes the design, linking the wood to the blade. Pakka wood (also known as pakkawood) is a composite material that resembles wood. It is highly resistant to humidity, deformation due to temperature changes and impact.
Finally, the junction between the blade and the bolster is filled with a wood paste to make it watertight.
This Japanese knife is hand-cleaned with a non-abrasive sponge and mild detergent. It should then be wiped dry to remove all traces of moisture from the blade and handle.
Please note that the knife blade comes with a protective oil coating: to remove it, wipe with a cloth dipped in vegetable oil, then wash in the traditional way.
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. It is the 3rd generation that is currently taking over the handcrafted factory, the know-how being passed on between the different members of the family.
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!
Find out more about all the Kagekiyo knife ranges we offer on our website!
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