Momotaro Ginsan 24cm sujihiki kiritsuke japanese handmade knife magnolia handle

An octagonal handle to suit all cooks

The handle of this sujihiki knife is octagonal to fit the palm of your hand, whether you're left- or right-handed. Its ergonomic shape is particularly comfortable for prolonged cutting sessions.

The handle is made from magnolia wood, easily recognizable by its light, creamy hue. Traditionally, magnolia wood was used to make scabbards for Japanese swords, as it is soft, light and moisture-resistant.

The knife handle features a black buffalo horn bolster, elegantly linking it to the blade. This feature not only adds to the knife's aesthetic appeal, but also contributes to its optimal balance.

To ensure a perfect seal, wood pulp has been injected to fill the space between the blade and the handle. This protects the knife from water infiltration when washing or cutting food.

A blade with a Japanese kiritsuke tip

Your Momotaro Japanese slicing knife features a 24cm blade with a kiritsuke tip. This blade has a San Maï structure, which means "3 layers" in Japanese and indicates how it is constructed. It comprises a rigid steel core surrounded on each side by a softer layer of steel. This design aims to balance the hardness of the core while providing protection.

The core of the blade is made of Japanese Ginsan steel, also known as Silver 3 or G3. This alloy contains around 0.95% carbon, giving it good hardness and rigidity, enabling the blade to hold its edge for longer. In addition, its high chromium content ensures corrosion resistance.

The knife achieves a hardness of 59/60 HRC on the Rockwell scale, synonymous with an efficient cutting edge that is easy to maintain. When the blade loses its cutting power, it can easily be sharpened with a stone.

On top of this Ginsan core is a layer of softer steel, which folds in on either side to form the 3 layers of steel. This layer balances the hardness of the core and protects it, making it less susceptible to breakage during use. If you look close to the cutting edge, you can see the different layers of steel.

Finally, the blade has been engraved with kanji on both sides before being polished. It combines authenticity with great elegance.

The right care for my handcrafted knife

To preserve your knife, which is made from top-quality materials, it should be washed exclusively by hand, avoiding getting the handle wet. To do this, choose a suitable soap and a soft sponge under lukewarm water.

Once cleaned, wipe the knife dry before storing it in a dry place. Finally, store the knife in a dry place, such as its box, to preserve its original appearance for a long time to come.

Discover Shogo Yamatsuka, Japanese blacksmith

Shogo Yamatsuka san, a blacksmith from Sakai, created this sujihiki knife with all his expertise. He followed in the footsteps of his father, an experienced blacksmith, who taught him the art of working Ginsan steel. Shogo Yamatsuka is the only Sakai blacksmith who masters the complex technique of hot-forging this steel.

Shogo Yamatsuka is a true expert in Ginsan steel. He enjoys meeting the challenges presented by new variations of this material. The Japanese Ministry of Economy, Trade and Industry has recognized his exceptional skill by awarding him the prestigious title of Master Traditional Craftsman. This title is reserved for craftsmen who have dedicated many years to honing their skills in traditional Japanese crafts and industry, as well as passing on their know-how. This is a real honor for Shogo, who has invested 30 years of his life to master the art of steel forging, also known as Hizukuri.

This Japanese knife then passed into the hands of Mitsuo Yamatsuka, a Master Traditional Craftsman expert in the art of sharpening. With the combined skills of these two skilled craftsmen, you're assured of a blade of formidable efficiency.

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