Kagekiyo Hirame VG10 30cm kengata japanese handmade knife

Kagekiyo knives are the result 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 production of top-of-the-range Japanese kitchen knives, this family makes a point of using top-quality materials and perpetuating traditional forging techniques! Their contribution to the cutlery industry is notable, not least thanks to Baba Ichiji, who has twice been honored by the Emperor of Japan.

To create this range of knives, the Baba family called on Satoshi Nakagawa, a talented blacksmith. This young craftsman began his apprenticeship at the age of 18 with master Kenichi Shiraki, with whom he perfected his skills over a period of fifteen years. Today, at the head of his own workshop, he excels in the art of forging, combining traditional know-how with a variety of techniques, such as forging knives in carbon or stainless steel, as well as specific methods such as Suminagashi and the prestigious Honyaki.

Japanese handcrafted knives with elegant finishes

This kengata knife features a Ni Maï blade structure, where a hard steel core is covered on one side by a softer layer of steel. This design balances the knife's hardness while protecting its core.

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

The carbon gives your Japanese kitchen knife a high level of hardness, reaching 60HRC on the Rockwell scale. This guarantees excellent edge retention and performance. Chromium is the element that adds corrosion resistance.

The softer stainless steel outer layer protects the blade against oxidation and makes it more robust, reducing the risk of breakage during use.

The Ni Maï structure is typical of beveled blades, making this kitchen knife specifically suited to right-handed cooks. Its asymmetrical grinding means that only one side of the blade is sharpened, perfect for making fine, precise cuts with great regularity.

The top edge has been carefully polished to improve comfort, especially for cooks who rest their index finger on this part when cutting. In addition, kanji have been hand-engraved on the surface of the blade. The upper part of the blade features an elegant mirror polished finish.

An original handle with a traditional lacquer finish

The handle is made of magnolia wood, renowned for its lightness and strength. It is coated with a traditional lacquering (called Kiso), made by a craftsman in Nagano prefecture. This dark lacquer adds character to your Kagekiyo knife, while enhancing its water resistance and antibacterial properties.

Its octagonal shape is ideal for all cooks, offering an ergonomic grip! One of the handle's eight facets is adorned with delicate golden sequins at its base, adding a touch of refinement.

To ensure a watertight seal, wood paste has been applied to the junction between blade and handle, preventing water infiltration.

To care for your handcrafted Japanese knife, wash it by hand with a sponge and mild detergent. Dry immediately after cleaning and store in a dry place. Do not use the dishwasher or allow the knife to soak. The blade is also coated with a thin layer of protective oil, which can be removed by wiping with a cloth soaked in vegetable oil before cleaning.

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