18cm Toshihiro Wakui Aogami 2 laminated damask chef's knife, japanese handmade

A top-of-the-range damascened blade for this gyuto knife

The Toshihiro Wakui Japanese chef's knife features a damascened steel blade, i.e. a blade with a rigid steel core that is surrounded by several layers of softer steel for protection. This design is a real advantage in the kitchen, as the blade has a rigid cutting edge that retains its performance for a long time, and a balanced cutting surface thanks to the different layers of steel applied to the core. The top layers add "flexibility" to the core, making it less susceptible to breakage. What's more, when you have a knife with a damascus blade, you get a very aesthetically pleasing blade, thanks to the undulating waves running across the entire cutting surface.

Toshihiro Wakui chose to make the blade core of this knife from Aogami #2 steel (also known as Blue Steel 2), an alloy produced by world-renowned steelmaker Hitachi. It contains a high carbon content, close to 1.1%, which is the crucial element for increasing a steel's hardness.

The blade of this gyuto reaches 62 HRC, which is high in comparison with Western knives: their average is between 55 and 58 HRC. The sharpness of the blade is pronounced and long-lasting, thanks to the steel's slower deformation when cutting. This is a high-performance blade.

The high-end alloy is then surrounded by several layers of softer, less rigid steel. These layers serve to protect the core and make it more flexible, as mentioned above. The blade does not become flexible, but benefits from a suppleness of use where its core is more balanced, and therefore less susceptible to breakage. As a result, the knife's high-performance, technical blade does not require regular sharpening sessions.

What's more, despite its high rigidity, the blade is easy to sharpen whenever the need arises. To maintain its sharpness, use a Sharpening stone.

Finally, the blade features delicate kanji engraved by the blacksmith. Your knife has plenty of character with its typical Japanese blade.

Precious ebony for an exceptional handle

Your handcrafted Japanese knife is fitted with a handle made of ebony, a high-end wood recognizable by its dark brown, almost black color. The high density of ebony makes it resistant to cracking, making it suitable for regular to daily use in the kitchen thanks to its durability.

Ebony has been cut into an octagonal shape to suit all cooks. This comfortable shape hugs the palm of your hand to give you maneuverability and control when cutting.

The handle is complemented by a bolster in quince, a light-colored wood that contrasts elegantly with the ebony. A fine white micarta ring delimits the two species.

Wood pulp fills the spaces around the blade, which is inserted into the handle, making the whole perfectly watertight. In this way, cut food and cleaning water cannot get inside.

Learn more about blacksmith Toshihiro Wakui

Your Japanese knife is the work of Toshihiro Wakui, a Japanese blacksmith whose work is characterized by exceptional knife blades. He is the third generation to have taken over the reins of the family business 20 years ago, originally specialized in working metal bars and crowbars.

Toshihiro san soon found himself faced with declining demand for the tools his company manufactured. After a discussion with Yoshikane Hamono's head master blacksmith, Kazuomi Yamamoto, he decided to switch to knife forging. Kazuomi san even offered to train him in the trade himself, and Toshihiro accepted! He apprenticed with Kazuomi san for 4 years and, after much hard work, began forging his own knives.

Toshihiro Wakui works in his workshop in Sanjo, Japan, where he strives to bring you top-of-the-range knife blades. In fact, it's he himself who hot-plates the damascus on the blades, giving them a unique look! Despite a very crowded workshop and an atypical layout (the hammering area is quite far from the kiln), he is able to offer you some truly exceptional blades!

Taking good care of your carbon Japanese knife

As the chef's knife is made from top-quality materials, it's very important to take the utmost care of it. To begin with, don't use it to cut hard foods (frozen foods, bones, squash, etc.), as this can damage the blade.

You should clean this knife exclusively by hand with a non-abrasive sponge and mild soap, taking care not to get the handle too wet. Wood does not like contact with water. Then dry immediately and store in a dry place.

Over time, the blade may change color a little, which is normal. It contains a lot of carbon, which makes it reactive to external elements: acidity in food, humidity in the air... To protect the blade, we recommend applying a few drops ofoil from time to time. Pour some onto a soft cloth, then apply it all over the blade.

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