Kagekiyo Utage White Steel 2 12cm handmade Japanese deba knife

Kagekiyo kitchen knives are developed by the Baba family, whose family business has been producing knives for over a hundred years. The 3rd generation of the family is now taking over 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!

Baba-San members name their knives Kagekiyo, in homage to the military Akushichibe"Fujiwara" Kagekiyo, who was a commander 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!

Knife features :

Model:

This deba Kagekiyo Utage 12cm knife is used for cutting fish and fish carcasses, thanks to its thick, right-handed bevelled and heavy blade (width at thickest point of blade: 4mm - Weight of knife: 145g). This small model is therefore ideal for small cuts.

Blade :

The blade is made of Yasuki White Steel 2, an extremely fine, typically Japanese steel produced by Hitachi steelworks (a renowned Japanese steel producer). In Japan, Yasuki steel knives are highly appreciated by cooks with traditional values, since it is produced directly there and worked by the best blacksmiths.

One of the purest steels used in cutlery, it is enriched with iron ore and carbon (between 1 and 1.2%). These two elements increase the blade's hardness (around 61 HRC), and a stiffer blade can be sharpened more thoroughly.

The result is a sharp edge that lasts, thanks to the high retention capacity of this quality steel. Despite its rigidity, this alloy is easy to sharpen - you can use a stone, for example.

Its purity has another strong point: at the microscopic level, its structure is very homogeneous, making it more resistant (for example, there's less risk of chipping when you use it).

Finishes :

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

The brand's logo has been applied to the cutting surface, which is finished in the traditional way, using a sharpening technique based on stones of different grit. This technique brings out a wave on the steel, which appears more polished than the rest of the blade.

Handle:

The handle is hand-cut from magnolia, a typical light-colored wood that is resistant to bacteria. The wood is sanded for a soft touch. In addition, the handle has been cut into a hexagon: this original shape sits comfortably in the heart of the hand, thanks to its completely rounded lower part.

The black bolster is made of smooth buffalo horn, perfectly joining the blade to the handle. Each bolster is available in different shades of color. 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 from penetrating the inside of the handle during cleaning.

You can see a sticker at the end of the handle. This golden label is affixed to knives that have been entirely handcrafted in Sakai, a Japanese town renowned for its cutlery production. It's proof ofauthenticity, and each label has a unique serial number.

Care and maintenance :

As the blade has a high carbon content, it is more sensitive to oxidation. The knife is therefore best maintained by hand. You can use a mild soap and run it under hot water, without using an abrasive sponge. Then wipe with a soft cloth to remove all traces of moisture from the blade and handle. However, it's important to note that a carbon blade, despite special care, may still tarnish over time, as its alloy reacts in this way as a matter of course. To best protect your blade, oil it from time to time to maintain its beauty.

Knife blades are supplied with a protective oil coating: to remove it, wipe with a cloth dipped in vegetable oil, then wash in the traditional way.

N.B.: the former name of the Kagekiyo brand was Sakai Ichiji, named after the town where it originated.

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