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A knife forged by Toshihiro Wakui, ideal for vegetables!
16.5cm San Maï design blade: 3 superimposed layers of steel
Core in Japanese Shirogami 2 steel with ≈ 1.3% carbon
Rockwell hardness: 62 HRC - Very long-lasting cutting edge
Authentic engravedkanji and elegant polished finish
Octagonal handle for right- and left-handed use
Made of rosewood with black buffalo horn bolster
Handcrafted in Sanjo, Japan by Toshihiro Wakui
Carbon-enriched knife: meticulous maintenance required
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The Toshihiro Wakuinakiri knife features a 16.5cm blade with a structure known as San Maï. This is a typically Japanese design. Indeed, the term "San Maï" means "3 layers" in Japanese, which perfectly illustrates how the blade is constructed. It comprises a hard steel core surrounded by a layer of softer steel that envelops it. The purpose of this design is to protect the core while ensuring optimal blade balance.
The core of the blade is made from Shirogami 2 steel, a renowned alloy used by many chefs. Also known as White Steel 2 because of the white paper it is wrapped in, this alloy is produced by the Hitachi steel mill and is widely used by Japanese blacksmiths. Its remarkable purity, visible under the microscope thanks to its homogeneous structure, makes it the closest alloy to tamahagane steel, used to make traditional swords. It can be easily sharpened to a razor-sharp edge. This alloy also contains around 1.3% carbon, giving it a hardness of around 62 HRC on the Rockwell scale.
Next, a layer of softer steel sandwiches the knife core. The role of this coating is to protect the core while providing flexibility to compensate for its rigidity. It also makes the blade less prone to breakage and impact when cutting. In fact, the superimposition of steels near the cutting edge of the blade can be seen to form a random wave.
Kanji have been delicately engraved on the upper part of the blade, adding an authentic touch to your knife. What's more, the blade has been polished, leaving an impeccable visual.
The handle of this handcrafted knife has been shaped into an octagon to ensure easy handling and optimum comfort of use. This design adapts perfectly to your palm, for both right- and left-handers, and is ideal for extended cutting sessions.
The knife's handle is made from rosewood. This species is renowned for its resistance to shock and humidity. Its dark brown color is enhanced by a distinctive grain that gives each piece an authentic, aesthetic appearance.
A black buffalo horn bolster completes the handle, ensuring the knife's perfect balance. The bolster is separated from the handle by an elegant silver ring, adding contrast to the overall effect.
Finally, wood pulp has been used to fill the space between the blade and the handle of the knife. This ensures total watertightness, preventing any penetration of cleaning water or cut food.
It is essential to take good care of this nakiri knife, as it has been designed using top-quality materials. It should never be placed in the dishwasher or left to soak in the sink. Please take the utmost care in maintaining it.
The knife must be washed by hand using a suitable soap and a soft sponge. To clean the knife, use lukewarm water and take care not to wet the handle. After washing, dry the knife thoroughly to remove any small drops of water.
Then place the knife in a dry place, such as its case. Given the high carbon content of the blade, it is possible that it may undergo a slight color change over time: this is normal. To preserve its original appearance, you can apply a few drops ofoil from time to time.
This superb Japanese kitchen knife was created by Toshihiro Wakui, a renowned Japanese blacksmith renowned for his exceptional craftsmanship. Toshihiro san carries on his family's three-generation tradition of metalworking, and acquired his blacksmithing expertise some twenty years ago.
When he took over the reins of the family business, he was faced with a declining demand for metal crowbars and bars, a sector in which his family specialized. After talking to Kazuomi Yamamoto, Yoshikane Hamono's head master blacksmith, he decided to reconvert to the art of knife forging. Kazuomi-san himself suggested he become his apprentice, and Toshihiro Wakui accepted. For four years, he worked hard as an apprentice, and then began forging his own knives.
At his workshop in Sanjo, Japan, Toshihiro exercises his talent by creating blades of exceptional quality. Specializing in the technique of hot-rolling the damascus of his blades, he gives them a unique appearance. Despite the atypical configuration of his workspace, with a kiln and hammer far apart and a crowded space, Toshihiro Wakui produces top-of-the-range blades.
Discover all the knives forged by Toshihiro Wakui on our site!
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