21cm Toshihiro Wakui Aogami 2 damascus laminated japanese handmade chef's knife

Toshihiro Wakui, a Japanese blacksmith with top-of-the-range blades

This handcrafted Japanese knife is the work of Toshihiro Wakui, a Japanese blacksmith specializing in the creation of exceptional blades. He is the third generation to head the family business, which originally specialized in metal bars and crowbars.

When he took over the company some 20 years ago, Toshihiro san was faced with a significant drop in demand for the tools manufactured by his company. That's when he met Yoshikane Hamono's head master blacksmith, Kazuomi Yamamoto, who told him about his trade. Toshihiro Wakui decided to retrain in the art, and Kazuomi san offered to train him himself! After 4 years of hard work, Toshihiro took the plunge and began forging his own knives.

He practises his art in his workshop in Sanjo, Japan, where he perpetuates the skills he was taught. For example, he himself hot-plates the damascus of his blades - no easy feat! The result is exceptional blades with a different look every time! Toshihiro Wakui works in a very cluttered space with an atypical layout: his hammer is relatively far from the kiln. But that doesn't stop him from offering you top-of-the-range blades!

A heart-shaped damascus blade in Aogami #2 steel

Your 21cm Toshihiro Wakui Japanesegyuto features a damascened steel blade, a design that is highly advantageous in the kitchen. In fact, the blade contains a rigid steel core that is covered by several layers of softer steel designed to protect it. As a result, the blade has a pronounced cutting edge that retains its performance for a long time, while its cutting surface is balanced thanks to the multiple layers of steel applied to the core. A damascened blade also boasts a unique look thanks to the undulations running across the cutting surface and formed by the different layers of steel.

This Japanese chef's knife has a core made of Japanese Aogami #2 (or Blue Steel 2). This is a top-of-the-range alloy produced by Hitachi, a world-renowned steel manufacturer. The steel is enriched with approximately 1.1% carbon, a high level for an element that plays an essential role in the hardness of an alloy.

The knife's blade reaches 62 HRC on the Rockwell scale, which is high compared to Western knives whose average varies from 55 to 58 HRC. Its sharpness is marked and durable, as the steel deforms less quickly when cutting. This knife has a high-performance blade.

Several layers of softer steel then surround the rigid steel core. Being less rigid, they protect the core and give it a little "flexibility". The blade does not become flexible, but its rigid core is balanced, making it less susceptible to breakage. It's a high-performance, technical blade that won't require regular sharpening.

As for sharpening, it's easy to do with a stone when the need arises, whereas you might think the opposite.

Delicate kanji are engraved on the blade by the blacksmith, adding to the authentic character of this Japanese knife.

A knife with an exceptional ebony handle

Your top-of-the-range Japanese knife features an ebony handle. This wood is known for its precious appearance and dark, almost black color. Ebony is very dense, which protects it from cracking. It is durable and perfectly suited to regular to daily use in the kitchen.

Carved in an octagonal shape, the handle is suitable for right- and left-handed use. It's a comfortable handle shape that hugs the palm of the hand, offering control and maneuverability.

The bolster of this knife is made of quince, a light-colored wood that contrasts nicely with the dark color of ebony. A thin white micarta ring separates the two species.

To fill the space where the blade fits into the handle, wood paste has been added. It makes the whole perfectly watertight, preventing food particles or cleaning water from penetrating.

Taking care of my carbon knife

As we've already mentioned, this knife is made from top-of-the-range materials and therefore requires careful maintenance on your part. To begin with, be careful not to cut too hard foods, as this could break the blade (squash, frozen foods, bones, etc.).

This knife must be washed by hand, as it is not dishwasher-safe or sink-safe. Use a non-abrasive sponge and mild soap in lukewarm water, not wetting the handle. Wood and water don't mix very well. Dry the knife immediately after washing to remove all drops of water. You can then store it in a dry place.

The blade may change color slightly over time: this is normal! Its high carbon content makes it naturally reactive to external elements such as the acidity of certain foods or humidity in the air. To protect it, we recommend applying a few drops ofoil from time to time, using a soft cloth.

Toshihiro Wakui knives are waiting for you at KnifeLeader!