Masashi Yamamoto WS2 sakimaru takohiki knife 24cm

This sakimaru knife was forged by Masashi Yamamoto, a talented Japanese blacksmith renowned for his exceptional creations. Although he is a new-generation blacksmith, he learned his craft within his family, alongside his older brother. In 2013, once he was ready to strike out on his own, he founded his own workshop.

Masashi Yamamoto is known for designing and manufacturing unique Japanese knives, combining aesthetics and performance. His blades, renowned for their remarkable hardness, are the fruit of specific heat treatments and techniques that testify to his mastery. Despite his youth, he is already committed to passing on his know-how by training two apprentices.

His style, both authentic and relaxed, sets him apart in the cutlery world. Unmistakably Masashi, he often forges in flip-flops, cigarette in hand, adding an emblematic touch to his image as a modern master blacksmith.

The high-quality Japanese kitchen knife

Your Masashi Yamamoto sakimaru knife is equipped with a blade designed in San Maï structure, a traditional Japanese technique. It consists of three layers of steel: a central core of rigid steel surrounded by two layers of softer steel. These outer layers are folded around the core, providing effective protection and flexibility. This suppleness does not mean that the blade is flexible in the strict sense, but that it gains in resistance to impact while remaining high-performance.

For the core, Masashi Yamamoto chose Shirogami #2 steel, also known as White Paper Steel #2 (WS2), a high-quality material produced by Japan's famous Hitachi steelworks.

This top-of-the-range alloy contains around 1.1% carbon, an essential element that increases the steel's hardness. The harder the steel, the longer it stays sharp. With a hardness of 61HRC on the Rockwell scale, the blade of this sakimaru guarantees a clean, long-lasting edge, ideal for precise cutting.

Shirogami alloy has another advantage in its micro-structure. In fact, the micro-carbides of which it is composed are evenly distributed to provide greater resistance to micro-cracking and wear. With this "pure" structure, this steel is the closest to tamahagane, used by ancient blacksmiths to forge quality katanas.

To complete the San Maï structure, two softer layers of iron envelop the central core of rigid steel. These outer layers balance the rigidity of the core while protecting it from micro-shocks. The superimposition of the different steels can be seen on the cutting edge of your blade, where a unique, fine wave is formed.

The blade is sharpened on one side to create a bevelled edge. This asymmetrical grind facilitates the separation of slices when cutting, making your movements smoother and more precise. What's more, the back of the blade incorporates a subtle hollow line, which improves air circulation and limits food sticking to its surface.

Aesthetically, the blade has been polished for an elegant finish. Finally, hand-engraved kanji adorn the blade, adding an authentic, artisanal dimension to this exceptional Japanese knife.

An elegant handle for this exceptional Japanese knife

The handle of your Japanese kitchen knife is made of ebony, a noble tropical wood prized for its dark, almost black color and high density. This top-of-the-range material is characterized by its robustness and natural resistance to cracking, ensuring remarkable durability.

To accentuate the elegance of the design, a black buffalo horn bolster completes the handle. Each piece is crafted from a natural material and therefore offers unique variations, making each Masashi Yamamoto knife a singular and authentic handmade creation!

The octagonal shape of the handle ensures a comfortable, ergonomic grip. This design adapts perfectly to all hands, guaranteeing optimal maneuverability, even during long kitchen sessions.

Finally, for a meticulous finish, wood paste has been applied to the junction between blade and handle. This detail fills any gaps, making the whole perfectly watertight and preventing any infiltration of water or food residues.

Care and maintenance of a handcrafted Japanese knife

To care for your handcrafted Japanese knife, it should be washed only by hand with a sponge and a mild detergent, avoiding getting the handle wet. Once washed, you should dry it immediately to remove all traces of moisture and store it in a dry place. The dishwasher is not recommended, nor should it be left to soak in water.

Over time, the color of your blade may change slightly - this is normal! This is a natural carbon reaction caused by the acidity of food and the humidity in the air. This in no way affects the use of your sakimaru takohiki knife!

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