Kagekiyo Hiroba 21cm handmade Japanese chef's knife

Find out more about the manufacturer :

Kagekiyo knives are the epitome of Japanese cutlery expertise. In fact, they blend the ancestral tradition inherited from traditional sword smiths with the latest technologies in the sector, to ultimately suit all chefs.

They are marketed by the Baba family, whose family-run business has been producing knives for over a century. The 3rd generation of the Baba family is now taking over the running of the factory, thanks to know-how handed down from father to son. One of the family members, Baba Ichiji, 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 chosen field and become role models for others.

The knives are named Kagekiyo, in homage to the commander Akushichibe"Fujiwara" Kagekiyo, who was a military man during the Heian era, around the 10th century.

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!

Kagekiyo knives are therefore exceptional knives, embodying the values and know-how of competition. They will seduce you every day.

Note that they are in line with the principle of Monozukuri, a Japanese concept that refers to the art of making things with passion and in the best possible way. They also follow the principles of Kaizen, which lead to constant improvement of oneself or the things one does. One example of this is the Baba family's use of electron microscopes to study the molecular structure of steel and improve all its facets.

Model:

This Kagekiyo Hiroba 21cm chef's knife is made for a wide range of cuts. It can be used to chop, mince and minced various types of food. It's an all-purpose knife, a great choice if you're just starting out. It's lightweight, so it's easy to use.

Its blade is based on a San Mai structure, i.e. it has a core with a layer of softer steel to protect it. Here, the core is made of Ginsan steel (Silver 3), which contains 0.95% carbon and 13% chromium, among other elements.

The carbon allows it to be stiffer (59/60 HRC on the Rockwell scale) than standard steel knives, and rigidity is important to keep a straight, marked edge over the long term. This has a direct impact on the cutting edge, which can be sharpened more thoroughly, and will require less maintenance (sharpening sessions are less regular). Thanks to the chromium, it is more resistant to oxidation, an asset in the kitchen!

Ginsan stainless steel is one of the best steels on the market. It offers all the advantages of a carbon knife (rigidity, edge retention, ease of sharpening) without its main drawback, namely the risk of being affected by corrosion.

Note that the top edge, as well as the surface at the base of the blade, have been polished, to be more pleasant under your fingers. Indeed, many cooks take their knife high up on the handle, and can even rest their index finger on the back of the steel. The "rounded" edges are therefore much more comfortable to use.

The brand logo has been integrated into the cutting surface, and the latter benefits from a traditional finish, achieved with a sharpening technique that uses stones of different grit. This technique brings out a wave on the steel, which appears more polished (visible on the bottom of the blade).

The handle is handcrafted by Sasakura Gaku san, an expert in this field. It is carved from dark walnut wood. You can see the unique striations left by Sasakura san's woodworking knife. This meticulous work results in a square handle (hence the name Hiroba, which means "square" in Japanese), with a good length (perfect for large hands). Its ends are lightly filed, so that the handle's edges are less pronounced in the palm.

It is then sanded to ensure a soft feel and a pleasant grip. It can be used by right- or left-handed chefs. The junction between the blade and the bolster is filled with a wood paste that seals the whole, preventing small scraps and cleaning water from penetrating the inside of the handle.

Care and maintenance :

The knife can be cleaned by hand. You can use a mild soap and run it under warm water, without using an abrasive sponge. Then wipe with a soft cloth to remove all traces of moisture from the blade and wooden handle.

Note that the knife blade is supplied with a protective oil coating: to remove it, wipe with a cloth lightly soaked in vegetable oil, then wash in the traditional way.

Choose among Kagekiyo's traditional knives here!