By buying this product you can collect up to
31989
points.
Your cart will total 31989
points that can be converted into a voucher of
€15.99.
For buying this product you should have
639799
points.
Your current number of points is
0 points
.
This Universal knife is a must-have for your kitchen!
Blade in San Maï structure: superposition of 3 layers of steel
1.5% carbon-enriched Aogami Super Japanese steel core
Hardness of 65HRC on the Rockwell scale: efficient cutting edge
Stainless steel top layer - Hammered blade surface
Ironwood handle with 3 rivets, one of which is mosaic-like
Western shape for ergonomic grip
Handcrafted by blacksmith Takeshi Saji in Japan
Carbon knife: requires careful maintenance
You might also like
Masakage Zero Japanese knives are handcrafted using traditional methods by Japanese blacksmith Takeshi Saji. He is an acknowledged expert in the field of cutlery, with a reputation for fine, elegant creations. He successfully blends ancestral forging techniques with innovative designs that appeal to the widest possible audience.
Certified as a "traditional master craftsman" since the 90s, Takeshi Saji san operates from his workshop in the famous TakefuKnife Village, an emblematic location for knife-making in Japan. The village is home to many renowned blacksmiths who perpetuate the traditions of Japanese cutlery. Working together, they share and pass on their know-how, helping to train the next generation of craftsmen.
Takeshi Saji has crafted this Universal knife with a blade in San Maï structure, a traditional Japanese technique. The heart of this blade is formed by a rigid steel core, covered by a layer of softer steel that folds in on itself.Japanese Aogami Super steel (also known as Blue Super Steel), produced by the prestigious steelmaker Hitachi, renowned for the quality of its alloys, is used in this handcrafted knife.
Blue Super Steel alloy has a carbon-enriched composition of 1.5%, which exceeds the Western average of around 0.5%. This composition enhances the steel's hardness, which reaches 65HRC Rockwell, guaranteeing increased durability of the cutting edge and high cutting performance, particularly on fibrous foods.
Despite its high hardness, Aogami Super steel is easy to maintain with a Sharpening stone, which is very practical!
Next, a softer layer ofstainless steel covers the core to create the remaining 2 layers of San Maï. This technique offers optimum protection to the core of the blade, while ensuring ideal balance. As a result, the blade gains in flexibility, while retaining its strength.
The blade of this Japanese kitchen knife has not been polished for a darker, more rustic appearance. It also has original round hammering, adding a touch of authenticity.
The handle of this Japanese knife is made of ironwood, renowned for its density and strength. The wood's warm hues are enhanced by subtle light nuances, for an authentic look. Each handle is unique, thanks to the natural variations in the wood grit.
The full tang blade is securely fixed in the handle by three rivets, offering optimum stability. The central rivet features a mosaic pattern, adding a distinctive touch and creating an elegant contrast with the darker tone of the ironwood.
A gilded stainless steel bolster is integrated to link the blade to the handle. Thanks to its ergonomic design, this handcrafted Japanese knife fits comfortably in the hand, offering a secure and pleasant grip for both left- and right-handed users!
To care for your carbon knife, it should be washed only by hand with a soft sponge, avoiding wetting the wood. Once cleaned, dry it immediately to remove all moisture, and store it in a dry place. Never leave your knife to soak in the sink, or put it through the dishwasher.
With the passage of time, the color of the blade may vary slightly: this is normal! This is a natural carbon reaction caused by the acidity of the food you're cutting and the humidity in the air.
Find out all you need to know about knife care on KnifeLeader.eu!
You might also like
