Kagekiyo Suri Urushi 21cm handmade Japanese chef's knife

A top-of-the-range chef knife

This 21cm Kagekiyo Suri Urushi chef's knife is highly versatile. In fact, it's one of the most widely used knives, as it can slice, chop and chisel most foods. Its long blade creates a gentle rocking action, making it easy to work with vegetables, meat, fish and herbs.

Its blade has a structure known as San Maï: it has a rigid core that is surrounded by a steel plus that sandwiches it. This forms 3 distinct layers. Note that many knives feature this typically Japanese blade structure.

For this knife, the blade core is made of Japanese Yasuki White Steel 2, a highly refined alloy produced by the famous steelmaker Hitachi.

A knife with Yasuki steel is highly appreciated by cooks with traditional values, because it is produced directly in Japan and only the best blacksmiths know how to work it. This is one of the purest steels on the market: it is highly enriched with carbon (ranging from 1% to 2%) and iron ore. These two elements are known to increase the alloy's hardness, enabling the blade to reach 61 HRC on the Rockwell scale. As a result, the highly rigid blade can withstand extensive sharpening, and its cutting edge is pronounced and durable. However, even though the alloy is very rigid, it remains easy to sharpen with a stone when the need arises.

Yasuki is also renowned for its great purity. Its microscopic structure is so homogeneous that the alloy is more resistant, particularly to the risk of chipping during use.

The high-quality core is then sandwiched by a layer of softer steel. The difference between the steels is also visible in the cutting edge: colors vary slightly.

The surface at the base of the blade and its upper edge have been polished for added comfort. As some cooks place their fingers very high up on the handle and even rest their index finger on the back of the blade, it is indeed more pleasant to do so on polished edges.

You can also see the brand logo on the cutting surface. The cutting surface has also been given a traditional finish using a sharpening method based on the use of stones of different grit. This method brings out a wave on the steel, which then appears more polished than the rest of the blade.

This knife features a handle made from magnolia wood, a robust species widely used in Japanese cutlery. It is octagonal in shape to suit left- and right-handed cooks. A traditional black lacquer finish has been applied by an expert craftsman from Nagano Prefecture, giving the wood a deep black envelope.

Taking good care of my kitchen knife

The blade contains a high level of carbon and is surrounded by iron, making it more susceptible to corrosion. That's why it's essential to maintain your knife by hand. Clean under lukewarm water with a non-abrasive sponge and mild soap, without wetting the handle. Immediately wipe the knife dry, taking care to remove all traces of moisture.

Despite the utmost care, please note that the blade may tarnish over time due to the high reactivity of its alloy. To protect it and make it last, we recommend applying a little oil from time to time.

When you receive your knife, it will be coated with a protective oil. To remove it, simply use a soft cloth soaked in vegetable oil, then proceed with normal blade washing.

This knife is supplied in a shiny black protective case.

Find out more about the Baba family

Kagekiyo Japanese knives are made by the Baba family, who established their cutlery business almost a hundred years ago! Today, the workshop is run by the third generation of the family, as previous generations have passed on their know-how. One of the family members, Baba Ichiji, was even awarded a medal by the Emperor: theOrder of the Rising Sun. This distinction recognizes his active involvement in the country's cutlery industry. He was also awarded the Yellow Ribbon Medal, which recognizes people who persevere in their field and become role models for others. It's a clear indication of the expertise the family enjoys today!

The Baba family named their knives Kagekiyo after Akushichibe"Fujiwara" Kagekiyo, who lived around the 10th century, during the Heian era.

The Baba family of knives are therefore excellent representatives of Japan. They are suitable for all cooks, blending ancestral tradition with the latest technology. They are in keeping with the principle of Monozukuri: this Japanese concept refers to the art of making things as well as possible and with passion. They also follow the principles of Kaizen, which tends to lead to constant improvement of oneself or the things one makes. To this end, the Baba family use electron microscopes to study the molecular structure of steel and improve all its facets.

To create the knives in the range, the Baba family called on young blacksmith Satoshi Nakagawa san. Despite his youth, he is known for his high-quality knives. At the age of 18, he became a student of master blacksmith Kenichi Shiraki, and remained so for over 15 years. Today, he has his own production workshop, having quickly assimilated the techniques he learned during his apprenticeship. He now knows how to forge traditional carbon knives, and he also knows how to use the Suminagashi and Honyaki techniques! Finally, he is also capable of forging stainless steel knives such as VG10 or Ginsan. He's a very versatile blacksmith!

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