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Discover a handcrafted Japanese knife forged with passion!
15 cm blade made of 3-layer San Mai steel for maximum efficiency
Aogami #2 carbon core (1.2% carbon, Japanese steel): excellent cutting quality
Hardness of 62 HRC: durable, high-performance edge
Rough forged finish and hand-engraved kanji characters
Cherry wood handle and white pakkawood bolster
Oval shape: comfortable, ambidextrous grip
Handcrafted in Japan by Kouki Hashimoto
Carbon steel knife: requires careful maintenance
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The Kouki Hashimoto BS2 15cm Japanese artisanal chef's knife is a piece handcrafted in Japan using traditional Japanese forging methods. Designed for discerning chefs, it offers a remarkable balance between cutting performance, comfort, and authenticity. Its Aogami #2 carbon steel blade allows for clean, precise cuts on a wide variety of foods.
The 15cm blade is crafted using the San Mai structure, a traditional technique involving the layering of three steel layers. This construction combines a rigid core with softer outer layers to achieve an excellent balance between cutting performance and durability.
The blade’s core is made of Japanese Aogami #2 steel, also known as Blue Paper Steel #2. This steel contains approximately 1.2% carbon, a high content that allows it to achieve a hardness of about 62 HRC on the Rockwell scale. This hardness provides excellent edge retention and allows for longer intervals between sharpening sessions.
The rough forged finish preserves the marks left during the blade’s shaping. It gives the knife an authentic look that is particularly sought after in handcrafted Japanese knives. The hand-engraved kanji characters further enhance the unique identity of each piece.
The handle is made of cherry wood, a species prized for its natural appearance and warm hue. This wood offers a comfortable grip and contributes to the knife’s overall balance.
It is complemented by a white pakkawood bolster. This composite material combines laminated wood and compressed resin to provide excellent stability against the humidity fluctuations encountered in the kitchen. Its light color complements the cherry wood.
Its oval shape allows for an intuitive and comfortable grip. It is suitable for both right- and left-handed users and facilitates repetitive cutting motions. The entire knife is handcrafted by Kouki Hashimoto in his Japanese workshop to ensure a meticulous finish and harmonious balance.
This handcrafted Japanese knife is made of carbon steel, which requires some special care. Wash it exclusively by hand using a soft sponge and a mild detergent. After each use, dry the blade thoroughly to prevent any moisture from remaining. Never leave it soaking in water and do not put it in the dishwasher.
Over time, a slight patina may appear on the blade. This natural phenomenon is characteristic of high-carbon steels and does not affect the cutting performance of your knife.
Kouki Hashimoto is part of a new generation of Japanese artisans dedicated to preserving traditional forging techniques. Trained at the school in Tosa, a region renowned for its cutlery heritage, he carries on a tradition passed down through several generations.
In his Japanese workshop, he forges and assembles his knives with meticulous attention to detail. His work highlights high-quality materials and time-tested artisanal methods. Each blade reflects his quest for a balance between cutting efficiency, traditional aesthetics, and comfort of use.
Discover our complete selection of handcrafted Japanese knives and find the model that suits your cooking style!
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