Kagekiyo Tedukuri 21cm handmade Japanese chef's knife

We're pleased to present Kagekiyo knives!

These knives are worthy representatives of Japan. In fact, they blend ancestral knife-making traditions with the latest technologies in the sector, to suit every chef.

They are marketed by the Baba family, whose family 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, 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 knives are named Kagekiyo, in homage to the commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century.

Kagekiyo knives from the Baba-San family are therefore exceptional knives, embodying the highest values and craftsmanship. They will seduce you every day. 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 possible way. They also follow the principles of Kaizen, which lead to constant improvement of oneself or the things one does. One example is the use of electron microscopes to study the molecular structure of steel and improve all its facets.

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!

This Kagekiyo Tedukuri 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.

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. 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 keep a straight, well-marked edge over time. This has a direct impact on the cutting edge, which can be sharpened more thoroughly, and will need less maintenance (you space out the sharpening sessions). Thanks to chromium, it is more resistant to oxidation, an asset in the kitchen.

Ginsan stainless steel is one of the finest steels found in cutlery. It has all the advantages of a carbon knife (rigidity, edge retention, ease of sharpening) without its main drawback, namely the risk of oxidation.

Its top edge, as well as the surface at the base of the blade, have been polished to make them more pleasant to the touch. 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 is finished in the traditional way, using a sharpening technique with 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 the field. It is carved from dark walnut wood. You can see the unique marks left by the wood knife used by Sasakura. This meticulous work results in an oval handle of great length (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 makes the whole thing watertight, and prevents small scraps and water during cleaning from penetrating the inside of the handle.

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 in the traditional way.

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