Kagekiyo Utage White Steel 2 24cm Japanese handmade Yanagiba knife

Kagekiyo knives are made by the Baba family, whose family business has been producing knives for over 100 years. Today, the 3rd generation of the Baba family is 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.

The Baba family names its knives Kagekiyo, in homage to the commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century.

These knives are therefore worthy representatives of Japan. They blend ancestral tradition with the latest technology, to suit all cooks. 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 of this is the Baba family's use of electron microscopes to study the molecular structure of steel and improve all its facets.

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!

Let's get into the details of the knife:

This Kagekiyo Utage 24cmYanagiba knife is used to finely cut fish or large-scale meat, thanks to its narrow, bevelled blade (right-handed). With a single stroke, you can cut the flesh delicately, without damaging it. With it, you can make sashimi, or the top of your sushi.

Its blade is made from Yasuki White Steel 2, a typically Japanese steel of extreme finesse, produced by Hitachi steelworks, renowned in Japan and worldwide.

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.

The purity of this steel has another strong point: at the microscopic level, its structure is very homogeneous, making it more resistant (for example, there is less risk of chipping).

Its top edge and the surface at the base of the blade have been polished to make them more pleasant to the touch. Indeed, some cooks take their knife very high up on the handle, and may even rest their index finger on the back of the blade when cutting food. 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 process brings out a wave on the steel, which appears more polished than the rest of the blade.

The handle is hand-cut from magnolia. It is a light-colored, typical wood that is resistant to bacteria. This wood is sanded and offers a soft touch when you hold it in your hand. In addition, it has been cut into a hexagon: this original shape sits comfortably in the heart of the hand, thanks to its fully rounded lower section.

The black bolster is made of buffalo horn, smooth and 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 it watertight, and prevents small scraps and water from entering the handle during cleaning.

Finally, there's 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 knife production. It's proof ofauthenticity, and each label has a unique serial number.

Important note

As the blade has a high carbon content, it is more sensitive to corrosion. The knife must therefore be 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, despite special care, a carbon blade can 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.

Discover all Kagekiyo knives in various ranges on our website!