Momotaro Ginsan 21cm artisanal japanese kiritsuke chef's knife magnolia handle

Shogo Yamatsuka, expert blacksmith in Ginsan steel

This gyuto knife was made in Sakai by Shogo Yamatsuka san, a native blacksmith. He inherited the craft from his father, an experienced blacksmith who taught him to master Ginsan steel. Shogo Yamatsuka is the only blacksmith in Sakai to master the difficult technique of hot-forging Ginsan steel.

As a true Ginsan steel expert, Shogo always appreciates the challenges presented by new steel variations. His skill has been recognized by Japan's Ministry of Economy, Trade and Industry, which has awarded him the title of Master Traditional Craftsman. This title is awarded to craftsmen who have devoted many years to perfecting their skills in traditional Japanese industry and craftsmanship, and passing on their know-how. This distinction is a real honor for Shogo Yamatsuka, who has worked for 30 years to master the art of steel forging, known as Hizukuri.

The knife was sharpened by Mitsuo Yamatsuka, a Master Traditional Craftsman specializing in the art of sharpening. Thanks to the combined talents of these two great knifemakers, you can be sure of a blade of formidable efficiency.

High-quality magnolia handle

The knife's handle is made from magnolia, a precious wood distinguished by its light, creamy hue. Magnolia is traditionally used to make scabbards for Japanese swords, thanks to its lightness, softness and resistance to humidity.

Your Japanese chef's knife has an octagonal-shaped handle to suit both left- and right-handed users. Its ergonomic design adapts perfectly to the palm of your hand, offering maximum comfort for intensive cutting.

The handle is embellished with a black buffalo horn bolster, linking it to the blade. This not only adds the finishing touch to the overall aesthetics of the knife, but also contributes to its balance.

Wood pulp fills the space where the blade attaches to the handle, ensuring a perfect seal. The knife is protected against water infiltration from washing and cutting.

An efficient Japanese blade with San Maï structure

Your Momotaro gyuto features a 21cm kiritsuke-tipped blade with a San Maï structure. This Japanese term, meaning "3 layers", clearly indicates how the blade is constructed. This means that it's composed of a rigid steel core, enveloped on either side by a layer of softer steel. This design balances the hardness of the core and protects it.

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

The knife has a hardness of 59/60 HRC on the Rockwell scale, which facilitates blade maintenance. Whenever the need arises, it can easily be sharpened with a stone.

Next, a layer of softer steel is added on top of the Ginsan core and folded over on either side, creating the three layers of steel. This top layer protects the Ginsan and gives it flexibility, making it less fragile in use. You can also see the different layers of steel along the cutting wire.

Finally, kanji have been engraved on both sides of the blade, which has then been polished. This blade has great elegance and authenticity.

Careful maintenance of this handcrafted Japanese knife

To preserve the quality of your top-quality knife, it's essential to wash it exclusively by hand, avoiding wetting the handle. To do this, use a soft sponge and appropriate soap with lukewarm water.

Once you've washed your knife, wipe it dry with the utmost care to keep it moisture-free. Finally, store the knife in a dry place, such as its box, to preserve its original appearance.

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