Japanese Artisan Yanagiba Knife 21cm Kagekiyo Suri Urushi

First of all, learn more about the creation of the knife:

Kagekiyo Japanese knives are made by the Baba family, whose company has been in the cutlery business for almost a century. The Baba family calls its knives Kagekiyo, in homage to the commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century.

The workshop is now run by the third generation, thanks to the know-how handed down by 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!

Knife use :

This Yanagiba knife Kagekiyo Suri Urushi 21cmYanagiba knife is designed for right-handed cooks. Its one-sided cutting edge ensures clean, pleasant cuts on fish, for impeccable sushi. A must-have in Japan!

Find out more about the blade :

It has a San Maï structure, but what exactly does that mean? In fact, it's a basic structure often found in Japan: the core of the blade is very rigid, surrounded by a softer alloy. This is known as a 3-layer blade, since the top layer sandwiches the core.

At the heart of the knife is a renowned alloy: Yasuki White Steel 2 , produced by Hitachi steelworks. They are renowned both in Japan and internationally. Note that a knife with such an alloy is highly appreciated by cooks with traditional values, since it is produced directly there and is worked by the best blacksmiths.

This is one of the purest steels on the market, enriched with iron ore and carbon (1 / 1.2%). These elements increase the blade's hardness (to around 61 HRC), and a stiffer blade can be further sharpened.

The result is a sharp edge that lasts. Despite its rigidity, this alloy is still 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.

Exemplary finishes :

To enhance comfort and safety, all edges of the knife have been polished. This is useful, as some cooks take their knife very high up on the handle, and can even rest their index finger on the back of the blade!

The brand logo has been affixed to 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.

A pleasingly sober handle:

The handle is made of magnolia wood, a robust species often found on Japanese knives. Octagonal in shape, it is comfortable to grip. The magnolia is then lacquered in the traditional way, by an expert craftsman in Nagano prefecture. Its deep black color contrasts well with the cool appearance of the blade.

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.

When you're ready to use it, use a mild soap, then run the knife under running water (without using an abrasive sponge, of course). Wipe dry immediately after use and store in a dry place.

However, it's important to note that, despite careful maintenance, the carbon blade can still become dull 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.

Discover our complete selection of Yanagiba knives!