Kiritsuke knife Japanese artisanal Kagekiyo Suri Urushi 21cm

Kagekiyo Japanese knives are made by the Baba family, whose company has been in the cutlery business for almost 100 years. The workshop is now run by the 3rd generation, 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!

The Baba family names its knives Kagekiyo, in homage to the commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century.

These knives are therefore worthy representatives of Japan. They blend ancestral tradition with the latest technology, to suit all cooks. They are in keeping with 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. With this in mind, the Baba family use electron microscopes to study the molecular structure of steel and improve all its facets.

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 student 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!

The knife:

This Kiritsuke knife Kagekiyo Suri Urushi 21cmKiritsuke knife is an all-purpose knife. It's a bit like a chef's knife, so you can use it to cut, chop, chisel...It's a great option for those looking for versatility! The shape of the blade gives it a traditional, katana-like feel.

Blade :

The blade has a San Maï structure, i.e. it is built with 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 heart of the blade is made from Yasuki White Steel 2, a typically Japanese steel of extreme finesse, 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 (between 1 and 1.2%). These two elements increase the blade's hardness (around 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.

Its purity has another strong point: at 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. You can see this difference in steel on the bottom of the blade, with the shades of color.

Finishes :

The top edge and the surface at the base of the blade have been polished to make them more pleasant to the touch. Indeed, some cooks take their knife very high up on the handle, and may even rest their index finger on the back of the blade when cutting food. Polished edges are therefore much more comfortable.

The brand's logo has been applied to the cutting surface, which is finished in the traditional way, using a sharpening technique based on 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 suitable for both right-handed and left-handed cooks, and is very comfortable to hold. Magnolia is then traditionally lacquered by an expert craftsman in Nagano prefecture. It then becomes entirely black, a deep hue that envelops it completely.

The special features of my knife :

The blade has a high carbon content and is surrounded by iron, making it 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.

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