By buying this product you can collect up to
54990
points.
Your cart will total 54990
points that can be converted into a voucher of
€27.50.
For buying this product you should have
1099800
points.
Your current number of points is
0 points
.
The top-of-the-range yanagiba knife for your collection!
Blade in Ni Maï structure: 2 superimposed layers of stainless steel
VG10 Japanese steel core: carbon content approx. 1%.
60HRC Rockwell hardness: excellent edge retention
Elegant mirror-polished blade surface - Hand-engraved kanji
Expertly crafted magnolia wood handle with black lacquer finish
Ergonomic octagonal shape - One facet is glittered
Hand-forged by Satoshi Nakagawa, Sakai - Unique piece
You might also like
Kagekiyo knives are produced by the Baba family, whose family business has existed for almost a century: today, it is run by the 3ᵉ generation. It offers you top-of-the-range Japanese kitchen knives with top-quality materials and traditional forging techniques. This family has made a significant contribution to the cutlery industry, one of its members, Baba Ichiji, has even been awarded twice by the Emperor of Japan for this!
To manufacture this range of knives, the Baba family called on the talented blacksmith Satoshi Nakagawa! This young craftsman began his apprenticeship at the age of 18, working with master Kenichi Shiraki for some fifteen years. He now has his own workshop and masters a wide range of authentic skills: from carbon to stainless steel knives, using specific techniques such as Suminagashi or the prestigious Honyaki.
This yanagiba knife features a blade with a Ni Mai structure: a rigid steel core is covered on one side by a layer of softer steel. It provides protection by balancing its hardness.
Here, the core of this Japanese knife is made of VG10 Japanese stainless steel, produced by Takefu Special Steel. It has a high carbon content of around 1% and a chromium content of around 15%.
The carbon ensures a high hardness of 60HRC on the Rockwell scale for excellent edge retention and a long-lasting cutting edge. Chromium, on the other hand, guarantees greater resistance to corrosion.
The core is then coated with a layer of softer stainless steel to add extra protection against oxidation and make the blade less brittle in use.
The Ni Maï structure is specific to beveled blades, so this one is designed for right-handed cooks. The cutting edge is asymmetrical, meaning that only one side of the blade is sharp, ideal for making thin, even slices.
The top edge has been polished to provide greater comfort for cooks who place their index finger on the top of the blade when cutting. Kanjis have also been hand-engraved on the blade surface. What's more, the upper part of the blade has been given an elegant mirror-effect polished finish.
The handle is made from magnolia wood, a strong, lightweight species. It features a traditional lacquering (called Kiso) made by an expert craftsman in Nagano prefecture. This dark lacquering adds character to your Kagekiyo knife, while giving it greater water resistance and antibacterial capacity.
The handle is octagonal in shape to suit all cooks and guarantee an ergonomic grip. One of the 8 facets features fine gold glitter on the bottom of the handle.
Finally, wood paste has been added where the blade joins the handle to ensure a watertight seal.
To care for your Japanese yanagiba knife, wash only by hand with a sponge and mild detergent. Once cleaned, dry immediately to remove all moisture and store in a dry place. Do not use the dishwasher or leave it to soak in water! A thin layer of protective oil covers the blade, which can be removed with a cloth soaked in vegetable oil and cleaned as described above.
Find many Kagekiyo knives on Knifeleader.eu!
You might also like
