Kagekiyo Tedukuri 24cm handmade Japanese chef's knife

We're delighted to present Kagekiyo knives! These knives are worthy representatives of the land of the Rising Sun. In fact, they blend traditional cutlery with the latest technology, to suit all chefs.

They are developed by the Baba family, whose family business has been producing knives for over 100 years. One of the family members, Baba Ichiji, even 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 field and become role models for others. 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.

Here, the Baba family has 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!

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

These are exceptional knives, embodying the highest values and craftsmanship. They will seduce you every day. Note that they are in keeping with the principle of Monozukuri, a Japanese concept that refers to the art of making things with passion and in the best of ways. They also follow the principles of Kaizen, which lead to constant improvement of oneself or the things one does. One example is their use of electron microscopes to study the molecular structure of steel and improve all its facets.

Knife information :

This Kagekiyo Tedukuri 24cm chef's knife is a model made for a wide range of cuts. It can be used for chopping, mincing and mincing various types of food. It's a multi-purpose knife, a good choice if you're just starting out, since its size makes it ideal for cutting large pieces.

Its blade is built on a San Mai structure, i.e. it has a core topped by a layer of softer steel, which protects it by folding over. Here, the core is made of Ginsan (Silver 3) stainless steel, which contains, among other things, 0.95% carbon and 13% chromium. The carbon present in the blade makes it stiffer (59/60 HRC on the Rockwell scale) than standard steel knives, and rigidity is important to maintain a straight, sharp edge for a long time. The latter can be sharpened more thoroughly, and will require less maintenance (you space out the sharpening sessions). Thanks to its chromium content, it is more resistant to oxidation, an asset in an environment such as the kitchen. Ginsan stainless steel is one of today's finest steels. It has all the advantages of a carbon knife (rigidity, edge retention, ease of sharpening) without its main drawback, namely the risk of oxidation.

For added comfort, its top edge and the surface at the base of the blade have been polished. Indeed, many cooks take their knife very high up on the handle, and can even rest their index finger on the back of the knife. Polished edges are much more comfortable to use.

The brand logo can be seen on the cutting surface, which benefits from a traditional finish, achieved through a sharpening technique in which stones of different grit are used to perfect the knife's edge. 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 the field. It is carved from dark walnut wood. You can see the unique marks left by Sasakura's woodworking knife all along the handle. This painstaking work results in a long, oval piece (perfect for large hands). 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 water (when cleaning) from penetrating the wood.

The knife can be maintained 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 handle.

The knife blade comes with a protective oil coating: to remove it, wipe with a cloth dipped in vegetable oil, then wash as usual.

A great choice of Kagekiyo knives awaits you on our site!