Kagekiyo Hirame VG10 30cm sakimaru japanese handmade knife

Kagekiyo knives are the fruit of the expertise of the Baba family, whose family business was founded almost a century ago and is now run by the third generation. Specializing in the manufacture of top-quality Japanese kitchen knives, this family takes great care to use top-of-the-range materials and preserve artisanal forging techniques. Their contribution to the cutlery industry is outstanding, not least thanks to Baba Ichiji, who has twice been honored by the Emperor of Japan!

To design this range of knives, the Baba family collaborated with Satoshi Nakagawa, a talented Japanese blacksmith. This young craftsman began his apprenticeship at the age of 18 under the tutelage of master Kenichi Shiraki, with whom he honed his skills for over 15 years. Today, with his own workshop, he has mastered the art of blacksmithing, combining traditional skills with a variety of techniques, such as the manufacture of knives in carbon or stainless steel, as well as specific methods such as Suminagashi and the demanding Honyaki.

The Japanese kitchen knife with the elegant blade

This sakimaru knife features a blade designed with a Ni Mai structure, in which a hard steel core is covered on one side by a layer of softer steel. This type of construction balances the blade's hardness while protecting its core!

The core of this handcrafted Japanese knife is made of VG10 stainless steel by Takefu Special Steel. It contains approximately 1% carbon and 15% chromium.

The carbon gives your Japanese knife a high hardness of 60HRC on the Rockwell scale, ensuring excellent, long-lasting edge retention and optimum performance. Chromium, meanwhile, enhances resistance to corrosion!

The softer top layer ofstainless steel enhances protection against oxidation while increasing the blade's strength, reducing the risk of breakage during use.

The Ni Maï structure is typical of beveled blades, making this Japanese kitchen knife specifically suited to right-handed cooks. With an asymmetrical grind, only one side of the blade is sharpened, ensuring fine, precise cuts with great regularity.

The top edge has been carefully polished to offer greater comfort to cooks who place their index finger on this part when cutting. What's more, hand-engraved kanji adorn the surface of the blade, which boasts a mirror-effect polished finish on the top, adding a touch of elegance!

A lacquered wooden handle for this Japanese sakimaru knife

The handle of this handcrafted knife is made of magnolia wood, appreciated for its lightness and sturdiness. It is coated with a traditional lacquer called Kiso, applied by an expert craftsman in Nagano prefecture. This dark lacquer gives your Kagekiyo knife a refined appearance, while enhancing its water resistance and antibacterial properties.

Its octagonal shape ensures an ergonomic grip, suitable for all cooks. Two of the handle's facets are adorned with fine golden sequins at their base, adding an elegant touch!

To ensure your kitchen knife is watertight, wood paste has been applied to the junction between blade and handle, preventing the infiltration of water or food residues.

Your Japanese kitchen knife should only be cleaned by hand, using a soft sponge and a mild detergent. Dry immediately after cleaning and store in a dry place. Do not put in the dishwasher or leave to soak in water. The blade is coated with a thin layer of protective oil, which can be removed with a cloth soaked in vegetable oil before cleaning.

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