Japanese Artisan Yanagiba Knife 24cm Kagekiyo Suri Urushi

The model :

This Yanagiba knife Kagekiyo Suri Urushi 24cmYanagiba knife is specially designed for right-handed cooks, thanks to its one-sided cutting edge. It allows you to cut fish cleanly and easily to make your finest sushi. Its long, thin blade is perfect for this purpose. In fact, this model is widely used in Japan.

Blade :

Built on a San Maï structure, it features a rigid center, which is surrounded by a softer alloy: the result is 3 distinct layers. This typically Japanese construction is found on many knives.

The center of the knife is made of Yasuki White Steel 2, an extremely fine, typically Japanese steel produced by Hitachi steelworks. Hitachi is renowned both in Japan and internationally. Note that a knife with Yasuki steel is highly appreciated by cooks with traditional values, since it is produced directly there and is worked by the best blacksmiths.

One of the purest steels on the market, it is enriched with iron ore and carbon (1 / 1.2%). These increase the blade's hardness (approx. 61 HRC), and a stiffer blade can be sharpened more thoroughly. The result is a sharp edge that lasts. Despite its rigidity, this alloy is easy to sharpen - you can use a Sharpening stone for example.

What's more, at the microscopic level, its structure is very homogeneous, making it more resistant (for example, there's less risk of chipping when you use it). This hard core is then surrounded by a layer of soft iron, which sandwiches it. This difference can be seen on the bottom of the blade.

Finishes :

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

The brand's logo is embossed on the cutting surface, and the latter benefits from a traditional finish, achieved with a sharpening technique using stones of different grit. This process brings out a wave on the steel, which appears more polished than the rest of the blade.

Handle:

The handle is made from magnolia wood, a robust species often found in Japanese cutlery. Octagonal in shape, it is very comfortable to hold. The magnolia is then traditionally lacquered by an expert craftsman in Nagano prefecture. It then becomes entirely black, a deep hue that envelops it completely.

Care of my knife :

As the blade has a high carbon content and is surrounded by iron, it is more susceptible to corrosion. The knife is therefore strictly hand-cleaned. You can use a mild soap and run it under hot water, without using an abrasive sponge. Then wipe with a soft cloth to remove all traces of moisture from the blade and handle.

However, it is important to note that, despite special care, a carbon blade can still become tarnished over time, as its alloy is highly reactive. To best protect your blade, oil it from time to time to maintain its beauty.

Knife blades are supplied with a protective oil coating: to remove it, wipe with a cloth dipped in vegetable oil, then wash in the traditional way.

Note also that the handle should not be soaked.

The knife comes in a glossy black cardboard box.

Find out more about manufacturing :

Kagekiyo Japanese knives are marketed by the Baba family, whose company has been in the cutlery business for almost 100 years. The Baba family names its knives Kagekiyo, after the commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century.

The workshop is now run by the third generation of the family, thanks to the know-how handed down from previous generations. One of the family members, Baba Ichiji, even 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 field and become role models for others. Just goes to show the brand's expertise!

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 all Baba family knives on our site!