Kagekiyo Suri Urushi 27cm handmade Japanese sujihiki knife

Kagekiyo knives: a brand with authentic know-how

Every Kagekiyo knife is designed by the Baba family, who have been in the cutlery business for almost 100 years. The family attributes the name Kagekiyo to its knives in homage to Commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, circa 10ᵉ century.

Currently run by the third generation of the family, the company carries on the know-how handed down by previous generations. A prominent member of the family, Baba Ichiji, was even honored by the Emperor with the Order of the Rising Sun, in recognition of his active contribution to the cutlery industry. He also received the Yellow Ribbon Medal, a distinction awarded to those who distinguish themselves in their field and become role models for others.

To design the knives in the range, the Baba family called on the talent of young blacksmith Satoshi Nakagawa. Despite his youth, Nakagawa san is renowned for his quality knives and great expertise. A student of master blacksmith Kenichi Shiraki san from the age of 18, Nakagawa san has spent over 15 years perfecting his skills and now has his own production workshop. He quickly assimilated traditional forging techniques, mastering carbon knife forging, Suminagashi and Honyaki techniques. What's more, he excels in the manufacture of stainless steel knives such as VG10 and Ginsan, proving his expertise and versatility!

A handcrafted knife made from quality materials

The Kagekiyo Suri Urushi sujihiki knife is ideal for precise cutting of fish! Its long, fine blade easily penetrates flesh without damaging it. It's the equivalent of a carving knife.

To enhance user comfort, all edges of the knife have been polished, offering a pleasant feel under the fingers. This feature is particularly useful for cooks who hold their knife high on the handle, or even rest their index finger on the back of the blade.

The blade of this knife features a San Maï structure, meaning that it is made up of a rigid core surrounded by a softer alloy, thus forming three distinct layers. This construction, typical of Japanese kitchen knives, contributes to the knife's performance and durability.

The core of the blade of this Japanese knife is made ofWhite Steel 2, an extremely fine Japanese steel manufactured by Hitachi's renowned steel mills, both in Japan and internationally. This alloy is produced directly in Japan and worked by renowned blacksmiths, making it particularly appreciated by cooks committed to traditional values.

White Steel 2 is one of the purest steels used in cutlery. It is enriched with iron ore and approximately 1.2% carbon, giving the blade a high Rockwell hardness of around 61HRC. This hardness ensures a long-lasting, high-performance cutting edge, as a harder blade can be sharpened more thoroughly. Despite its rigidity, this alloy remains easy to sharpen, especially with the use of a Sharpening stone.

The microscopic structure of the blade is remarkably homogeneous, reinforcing its strength and reducing the risk of chipping during use. A layer of soft iron envelops this steel, visible on the lower part of the blade, which draws a fine wave on the cutting surface.

The brand logo is engraved on the cutting surface, which benefits from a traditional finish achieved by a sharpening process using stones of different grit. This technique creates a distinctive wave on the steel, giving the blade a polished appearance compared to the rest.

The handle is made from magnolia wood, a robust species frequently used in Japan and increasingly appreciated in the West. Its octagonal shape makes it suitable for both right- and left-handed cooks, offering a very pleasant, ergonomic grip. Magnolia is finished in the traditional way by an expert lacquerer in Nagano Prefecture, giving it a deep black hue.

Caring for a carbon Japanese knife

Because of its high carbon content and iron casing, the blade is more prone to corrosion: your handcrafted Japanese knife should therefore only be washed by hand. Use a mild soap with a non-abrasive sponge, avoiding wetting the handle. Dry carefully with a soft cloth to remove all traces of moisture from the blade and handle, and store in a dry place.

However, it is essential to note that despite manual maintenance, the carbon blade may naturally tarnish over time, due to the reactivity of its alloy. To best preserve its appearance, it is advisable to oil it from time to time to keep its shine.

The blades of Kagekiyo knives are initially coated with a protective oil. To remove it, wipe with a cloth soaked in vegetable oil, then wash as described above.

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