Kagekiyo Suri Urushi 21cm handmade japanese Utility knife

Discover the Baba family of blacksmiths

The Baba family founded their cutlery business nearly 100 years ago, and is the maker of Kagekiyo Japanese knives. The workshop is now run by the third generation of the family, thanks in no small part to previous generations who have passed on their know-how. The Emperor even decorated one of the family members: Baba Ichiji. He awarded him the medal of theOrder of the Rising Sun for his active participation in the Japanese cutlery industry. Baba Ichiji also received the Yellow Ribbon Medal, which rewards people who persevere in their field and become true role models for others. That's how much expertise the family now benefits from!

The knives are called Kagekiyo because the Baba family wanted to pay tribute to Akushichibe "Fujiwara" Kagekiyo, who lived around the 10th century, during the Heian era.

These knives are therefore perfect representatives of Japan. They combine the latest technology with ancestral tradition to suit all cooks. The knives follow the principle of Monozukuri, a Japanese concept that echoes the art of making things in the best possible way and with passion. They also follow the principles of Kaizen, which tends to lead towards 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 thus improve every aspect of it.

To forge the knives in the range, the Baba family called on young blacksmith Satoshi Nakagawa san. Despite his youth, the blacksmith is known for producing top-quality knives. He was a pupil of master blacksmith Kenichi Shiraki at the age of 18, and his apprenticeship lasted over 15 years. He quickly assimilated the techniques taught, and today has his own production workshop. Satoshi Nakagawa can forge traditional carbon knives, and he also knows how to use the Suminagashi and Honyaki techniques! He also knows how to forge stainless steel knives, such as VG10 or Ginsan. His know-how is more than varied!

A Universal knife with top-quality materials

This 21cm Kagekiyo Suri UrushiUniversal knife knife is halfway between a paring knife and a chef's knife. Its particularity lies in the unusual length of its blade, enabling you to make a wider range of cuts. Perfect for slicing delicate foods such as vegetables, meat and cheese. Quickly prepare diced Comté cheese or beef tartare!

The knife has a San Maï structured blade: it's based on a rigid steel core covered by a softer steel, which sandwiches it to form 3 distinct layers. This unmistakably Japanese blade structure is found on many knives.

The blade core here is made of Yasuki White Steel 2, an extremely fine Japanese steel manufactured by the world-famous Hitachi steelworks.

Knives containing Yasuki steel are highly appreciated by cooks with traditional values: they are produced directly in Japan, and only the finest blacksmiths know how to work this steel. One of the purest steels on the market, it is mainly enriched with iron ore and carbon (between 1 and 2%). These two elements increase the alloy's hardness, and the blade reaches 61 HRC on the Rockwell scale. As a result, it can easily withstand extensive sharpening, and has a long-lasting, pronounced cutting edge. Steel is also appreciated for its ease of sharpening with a whetstone whenever necessary, despite its high rigidity.

Another advantage of steel is its purity. At the microscopic level, its structure is very homogeneous, making it more resistant (less risk of chipping during use).

The high-quality core is covered by a layer of soft iron that sandwiches it. The difference between the two steels is visible on the underside of the blade.

Parts of the blade have been polished to make them more pleasant to the touch. These are the edges and the surface at the base of the blade. Indeed, some cooks take their knives quite high up on the handle and sometimes rest their index finger on the back of the blade. Polished edges are therefore more comfortable.

You can also see the brand logo on the cutting surface. A traditional finish has been applied to the cutting surface by means of a sharpening technique using stones of different grit. This highlights a wave on the steel that appears more polished than the rest of the blade.

Magnolia was chosen for the knife handle. This solid wood is widely used in Japanese cutlery. Magnolia has been traditionally lacquered by an expert craftsman in Nagano, giving it a deep black color that envelops it completely. The handle is also octagonal in shape, making it suitable for both right- and left-handed cooks.

How to care for this Japanese knife

The blade is more sensitive to corrosion, as it contains high levels of carbon and iron. This is why the knife must be cleaned by hand. To do this, use a non-abrasive sponge and mild soap under lukewarm water. Then dry the knife immediately with a soft cloth to remove all traces of moisture. It's also important not to run the knife handle under water.

However, despite careful maintenance, note that the blade may become dull over time. This is due to its highly reactive steel. You can apply a little oil to the blade from time to time to protect it and make it last.

In fact, when you receive the knife, the blade will be coated with protective oil. To remove it, simply wipe the blade with a cloth soaked in vegetable oil and proceed with normal blade washing.

This Universal knife comes in a glossy black cardboard box.

Our selection of Kagakiyo knives is waiting for you!