Kagekiyo Sakura Ginsan 18cm handmade Japanese santoku knife

The traditional hand-forged santoku knife

Kagekiyo knives are produced by the Baba family, a family-run business established over a century ago. Today, the third generation of the Baba family carries on the tradition of handcrafted production, a know-how that has been handed down from generation to generation! The name Kagekiyo is inspired by the commander Akushichibe"Fujiwara" Kagekiyo who lived in the 10ᵉ century, during the Heian era.

Baba Ichiji is a member of this family and was distinguished by the Emperor with the Order of the Rising Sun medal for his significant contribution to the cutlery industry. In addition, he received the Yellow Ribbon Medal, a title awarded to people who excel in their field and serve as role models.

The Baba family fully embrace the Japanese concept of Monozukuri, which represents the art of creating objects with passion and in a constant quest for perfection. They are also guided by the principles of Kaizen, aiming for continuous improvement, both in their work and in their own development. As part of this approach, they use electron microscopes to examine the molecular structure of steel in detail and optimize every aspect of the materials used.

Kagekiyo knives stand out for their exceptional quality and the craftsmanship that characterizes them, embodying the values of high-quality mastery!

For this range, the Baba family called on Satoshi Nakagawa, a talented young blacksmith. Despite his young age, he is already highly respected for the quality of his Japanese knives and his technical expertise. At just 18, he was apprenticed to master blacksmith Kenichi Shiraki, with whom he trained for over 15 years. Today, at the head of his own workshop, he excels in traditional carbon forging techniques, as well as in precise methods such as Suminagashi and Honyaki. He is also a master of stainless steel knives such as VG10 and Ginsan, demonstrating his versatility in the art of forging.

The Kagekiyo knife with a Ginsan blade

This santoku knife is a versatile model that allows you to make a wide range of cuts! It's ideal for mincing meat, chopping herbs or mincing vegetables. Just be careful not to use it on hard foods such as squash or bones.

It features a blade with a San Maï structure, a typically Japanese technique. It consists of forging a rigid steel core surrounded by a softer layer of stainless steel. This protects the core of your blade while balancing out its hardness.

The core of this blade is made of Ginsan steel (called Silver 3), which is composed of approximately 0.95% carbon and 13% chromium. Carbon is the element that increases the blade's hardness: here, it reaches 59/60 HRC on the Rockwell scale. It ensures a long-lasting edge and a high-performance cutting edge!

What's more, the higher the hardness, the more your edge can benefit from precise, more thorough sharpening. The edge also lasts longer, so you can space out your sharpening sessions! The presence of chromium adds further resistance to corrosion.

Ginsan stainless steel is recognized as one of the best in cutlery! It combines the advantages of carbon steels (durability of cutting edge, ease of sharpening, rigidity) while avoiding the oxidation that characterizes them.

The cutting edge of this Japanese kitchen knife is flat and fine, to guarantee a sturdy cutting edge. More generally, a flat cutting edge is aesthetically pleasing and easy to reproduce when sharpening.

The base of the blade and the top edge have been polished to provide a pleasant feel under the fingers. Indeed, some cooks prefer to hold their kitchen knives high up on the handle, sometimes going so far as to rest their index finger on the back of the blade. With polishing, using your handcrafted Japanese knife becomes more comfortable.

The brand logo has been hand-engraved on the blade, which features a traditional finish obtained with a specific sharpening technique. This consists of using stones of different grits, which bring out a polished wave on the bottom of the blade, adding a touch of refinement.

A sober handle for this Japanese kitchen knife

The handle of this Japanese knife is made of walnut wood, a solid and quite precious species. This wood is resistant to humidity, which prevents warping over time. Its light color is appreciated, and its grain is unique to each Kagekiyo knife!

The handle is octagonal in shape to suit both right- and left-handed cooks! It provides an ergonomic grip for comfortable use, especially during long kitchen sessions.

Finally, wood putty has been added where the blade meets the handle to fill in the small gaps. This prevents water or small food items from seeping inside.

To care for your Japanese santoku knife, wash only by hand with a sponge and mild detergent. Once cleaned, dry immediately to remove all moisture and store in a dry place. Do not put in the dishwasher or leave to soak in the sink. This blade comes with a protective layer of oil, simply wipe it off with a soft cloth soaked in vegetable oil and wash your knife as indicated.

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