Nakamura Kaishin Saku WS2 oak yanagiba kiritsuke 21cm japanese handmade knife

Nakamura was founded in Japan in 2015, following the creation of an artisanal manufacturing workshop. Its objective? To work with renowned Japanese sharpeners and blacksmiths to design exceptional knives. It was from this dynamic that the Kaishin (魁心) brand was born:"Kai" (魁) means "pioneer" and "Shin" (心) represents "spirit". A philosophy that guides every Nakamura Kaishin creation to offer top-of-the-range Japanese kitchen knives!

Your yanagiba is expertly forged by a team of experienced blacksmiths, then sharpened by Tomoyuki Ajioka, a renowned traditional master sharpener in Sakai. With over fifty years' experience, he has trained numerous apprentices to perpetuate the heritage of Japanese cutlery. Every time he sharpens, he optimizes the cutting edge by putting himself in the user's shoes, guaranteeing effortless, clean cuts in your food!

The Japanese kitchen knife with an elegant blade

This yanagiba kiritsuke knife features a blade designed using the San Maï technique, which means "three layers" in Japanese. This method consists of forging a hard steel core enveloped by two layers of softer steel. This process gives the blade a perfect balance between strength and flexibility, while protecting its core.

The core of this Japanese kitchen knife is made from Japanese Shirogami #2 steel, also known as White Paper Steel 2: an alloy developed by the renowned steelmaker Hitachi. With a high carbon content of around 1.2%, this steel enables the blade to achieve a hardness of 61HRC on the Rockwell scale. This level of hardness guarantees excellent edge retention and smooth, precise cutting!

The cutting edge of this kitchen knife is asymmetrical, an emblematic feature of yanagiba knives. This special sharpening creates a bevelled edge ideal for right-handers. It allows you to make fine, even cuts in a single movement!

To complete the San Maï, a layer of soft iron covers the core of the blade. This lends the blade a slight suppleness (without altering its rigidity) and reinforces its resistance to impact, thus reducing the risk of breakage. The junction between the different steels reveals a fine, randomly patterned wave, underlining the craftsmanship of this yanagiba knife!

The blade features a traditional Kasumi finish, which means "misty" in Japanese. This clay polish gives an elegant, authentic satin finish. Finally, kanjis have been engraved by hand, adding a unique artisanal touch to this Japanese knife.

A sturdy wooden handle for optimum grip

The handle of this Nakamura knife is made of oak wood, a species renowned for its strength and longevity. Thanks to its high density, it effectively resists moisture, impact and deformation. The tip has been lightly burned, a treatment that adds character and strength!

Its octagonal shape is designed to fit all hands. It guarantees an ergonomic and comfortable grip, ideal for prolonged use in the kitchen.

What's more, wood putty has been applied to the junction between blade and handle to fill any gaps. This detail ensures a perfect seal and prevents any infiltration of water or food residues.

Caring for a carbon Japanese knife

To preserve your carbon steel knife, it is essential to wash it only by hand with a soft sponge and a non-aggressive detergent, taking care not to get the handle wet. Once cleaned, it should be dried immediately and stored in a dry place. Do not use the dishwasher, or leave the knife to soak in the sink.

Over time, the blade may develop a slight patina - a natural phenomenon! This reaction of the carbon is due to contact with the acidity of food and ambient humidity. This in no way alters the performance of your Japanese knife.

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