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This hand-crafted chef' s knife for everyday cuts
24cm blade with San Maï structure: rigid core covered with softer iron
Core in Japanese Yasuki White Steel 2 (1 to 2% carbon) - Hardness: 61 HRC
Razor-sharp, long-lasting edge - Easy to sharpen whenever necessary
All knife edges polished for enhanced cutting comfort
Octagonal magnolia handle - Traditional black lacquering by an expert
Iron/carbon knife: requires careful maintenance (see description)
Handcrafted by Satoshi Nakagawa san
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This Suri Urushi Kagekiyo 24cm chef's knife is so versatile that it's one of the most widely used in the kitchen. It is effective on all types of food, provided they are not too hard: meat, fish, cheese, vegetables... Thanks to this knife, you can chisel, mince and mince without difficulty.
The knife blade has a structure called San Maï: it has a rigid core sandwiched in a layer of softer iron, forming 3 distinct layers. A number of knives are equipped with this typically Japanese structure.
For this blade, Yasuki White Steel 2 has been used as the core. This Japanese steel is extremely fine and was manufactured by the renowned steelmaker Hitachi.
A knife with a Yasuki blade is highly appreciated by cooks with traditional values, as the knife is produced directly in Japan by the best blacksmiths. Yasuki steel is one of the purest steels on the market. In particular, it is enriched with carbon (between 1 and 2%) and iron ore: these two elements increase the alloy's hardness to 61 HRC on the Rockwell scale. This gives your knife a long-lasting, sharp edge that withstands the rigors of sharpening. Note that despite its high rigidity, the blade remains easy to sharpen on a stone when the need arises.
Another of steel's strengths is its purity. At the microscopic level, its structure is highly homogeneous, making it more resistant to chipping during use.
The high-quality Yasuki core is covered by a layer of softer iron that sandwiches it. The difference between the steels is also visible in the cutting edge of the blade: their hues vary slightly.
The surface at the base of the blade and its upper edge are polished for greater comfort under your fingers. This is ideal for all cooks, especially those who take their knife high up on the handle and rest their index finger on the back of the blade. The polished edges are therefore more pleasant.
The brand logo has been applied to the cutting surface, which itself has been given a traditional finish. This is a sharpening technique using stones of different grit. This brings out a wave on the steel that appears more polished than the rest of the blade.
The knife handle is made from magnolia, a solid wood widely used in Japanese cutlery. The magnolia has been traditionally lacquered by an expert craftsman from Nagano: the magnolia becomes entirely black and a deep hue envelops it completely. The handle is octagonal in shape to suit both right- and left-handed cooks.
The blade is more sensitive to corrosion because it is highly concentrated in carbon and surrounded by iron. For this reason, the knife must be maintained by hand. Use a non-abrasive sponge and mild soap under lukewarm water. Dry the knife immediately and thoroughly to remove all traces of moisture. Please note that the knife handle must not be placed under water.
However, despite the utmost care, the blade may dull over time. This is due to the high reactivity of its steel. You can protect the blade by applying a little oil from time to time.
Also, when you open the knife for the first time, the blade will be coated with protective oil. To remove it, simply wipe with a cloth soaked in vegetable oil, then wash the blade as usual.
This knife comes in a glossy black cardboard box.
The Baba family forges Kagekiyo Japanese knives, and established their cutlery business nearly 100 years ago. Today, the workshop is run by the third generation of the family, thanks to previous generations who 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 rewards his active participation in the Japanese cutlery industry. He was also awarded the Yellow Ribbon Medal, which recognizes people who persevere in their field and become role models for others. That's how much expertise the Baba family benefits from today!
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 a perfect representation of Japan. They combine the latest technology with ancestral tradition to suit all cooks. The knives are in keeping with the principle of Monozukuri, a Japanese concept that refers to the art of making things in the best possible way and with passion. They also follow the principle of Kaizen, which tends to lead to constant improvement of the things we make or of ourselves. To this end, the Baba family use electron microscopes and study the molecular structure of steel, to improve every aspect. It just goes to show the brand's expertise today!
To make the knives in the range, the Baba family called on young blacksmith Satoshi Nakagawa san. Despite his youth, he is renowned for the high quality of his knives and his excellent craftsmanship. At the age of 18, he apprenticed with master blacksmith Kenichi Shiraki san for just over 15 years. He now has his own production workshop. He quickly assimilated the techniques taught during his apprenticeship, and now knows how to forge traditional carbon knives, as well as Suminagashi and Honyaki! He also knows how to forge stainless steel knives such as Ginsan or VG10. He has a wealth of know-how!
Many gyuto knives are available on our site!
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