Kagekiyo Suri Urushi 15cm handmade japanese Utility knife

The model :

This Kagekiyo Suri Urushi 15cmUniversal knife is perfect for everyday cutting. Its size makes it easy to handle, allowing you to cut and peel medium-sized fruit and vegetables. Versatile, it can even be used to mince small pieces of meat that don't contain bones.

Knife specifications :

Based on a San Maï structure, its blade 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.

At the center of the knife is a Yasuki White Steel 2 alloy. This is an extremely fine steel, typically Japanese, produced by Hitachi steelworks (renowned 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!

It's one of the purest steels on the market, enriched with iron ore and carbon (1/1.2%). With this, we get a nice hardness (around 61 HRC), and a stiffer blade can be sharpened more thoroughly. The cutting edge is high-performance and long-lasting. 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.

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, 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.

The handle is made from magnolia wood, a robust species often found in Japanese cutlery. Octagonal in shape, it is suitable for both right- 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.

Find out more about production :

Kagekiyo Japanese knives are made 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!

Caring for 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.

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