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A top-of-the-range knife for everyday use with vegetables
Core blade in SLD steel: high carbon content of 1.6%.
12cm blade in nickel damascus - Magnificent, unique patterns
Long-lasting cutting edge - Rockwell hardness: 63 HRC
Rough, dark-finish upper part of blade
Warm-tone ebony wood used for the handle
Elegant white micarta ring separating the light quince bolster
Handcrafted in Sanjo by the incredible Masashi Yamamoto
Knife with a high carbon content: requires careful maintenance
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The Masashi Japanese knife features an attractive damascus blade. To create it, a complex process must be followed. First, the blacksmith selects the best-performing steel for the blade's core. This is then surrounded by several alternating layers of steel. The steel in the upper layers is softer than that in the core, to protect and balance it.
Here, the core of the Masashi knife is made of Japanese SLD steel. This is an alloy developed and manufactured by Hitachi, a world-renowned steelmaker.
With a high carbon content of 1.6%, the alloy is considered hard and will therefore retain its sharpness for a very long time, which is practical for your cuts. The blade achieves a hardness of 63 HRC on the Rockwell scale.
The alloy also contains 13% chromium, the element that fights corrosion. However, despite this high content, the knife cannot be considered completely stainless. Rather, SLD is a hybrid steel which, given its high carbon content, requires the same care and maintenance recommendations as for carbon knives (detailed below).
The structure of SLD is also interesting, as it is very well balanced. The micro-carbides are evenly distributed over its surface. This structure increases the steel's resistance to micro-cracking and wear when cutting.
The SLD is surrounded by a layer of softer steel. It protects the steel and balances its high rigidity. This so-called surface steel is enriched with nickel, which is responsible for the different colors of the various damascus layers.
The upper part of the blade is darker than the rest, giving it even more character. Incidentally, the word"kuro" in the knife's title is not insignificant, as it means "black" in Japanese.
Note that Masashi Yamamoto knives have a finer point than the average knife. In fact, the thickness of the blade narrows as you reach its tip, making it more flexible and therefore easier to cut, with a more pleasant, natural feel in use. This is further proof of this outstanding blacksmith's expertise. However, be careful not to press too hard, as flexibility has its limits!
Ebony has been chosen for the knife's handle, with its superb deep nuances. Its high density protects it more effectively against cracking. Ebony is ideal for regular, even daily use. Its durability is an asset in the kitchen! Thanks to its octagonal shape, the knife is suitable for both right- and left-handed cooks.
The handle is complemented by a bolster in quince, an equally resistant wood that adapts to different temperature changes. Its lighter shade contrasts well with ebony, and a white micarta ring elegantly links the two woods.
Finally, the space between the various materials is filled with wood paste, preventing small pieces of food and cleaning water from seeping through.
This nakiri knife is forged by the great Masashi Yamamoto san. A modern-day blacksmith, he learned the trade in the family from his older brother. In 2013, when he was ready, he set up his own workshop.
The knives he imagines and designs are magnificent one-offs. They are also highly prized for the hardness of their blades, achieved by Masashi through special technical and heat treatments. He may be a young blacksmith, but he's already teaching his skills to two apprentices! His unique style is also emblematic: he's used to forging in flip-flops, often smoking a cigarette at the same time.
As this knife is made from high-quality materials, it should not be put in the dishwasher or soaked in the sink.
It should be washed by hand immediately after use, and dried immediately after use. Note that wood doesn't like water very much, so avoid getting the handle wet as much as possible.
As mentioned above, this knife is considered oxidizable due to the carbon in its composition, so it's important to store it free of all traces of moisture. Also, over time you may see the blade change color: this is normal! Steel simply reacts to elements such as the acidity of food or humidity in the air.
All Masashi Yamamoto Japanese knives can be found at KnifeLeader.eu!
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