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A practical, handy knife, ideal for all cooks
San Mai 3-layer construction: carbon core surrounded by soft iron
15cm White #2 Steel blade containing 1.05% carbon
Hardness -+60/61 HRC - Very good cutting edge, easy to sharpen
Micro-hammered rough finish on the right-hand side of the blade
Oval magnolia handle with hot-iron burned kanji - Buffalo horn ferrule
Handcrafted in Japan: each knife is unique
Carbon knife: requires careful maintenance
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Yoshihiro offers you high-performance knives made to last over the long term. The brand has been established in Japan for around a century.
These craftsmen are the descendants of highly-skilled blacksmiths, who produced katanas (know-how can be traced back to the 14th century). Little by little, the techniques used to create these katanas were transferred to the cutlery industry, which is why Japanese knives are so sharp!
Each knife created by the brand is unique: prestige guaranteed! Manufacturer Yoshihiro's motto is: 一期一会. This could be translated as "every moment is a once-in-a-lifetime opportunity". That's why the brand strives to offer long-lasting knives whose performance will delight you for years to come, so you can enjoy every moment in the kitchen.
This 15cmUniversal knife is a versatile model that's still very easy to use. Its fine blade is easy to handle, enabling you to cut medium-sized fruit and vegetables, for example, but also to mince small pieces of meat (without bones).
This is a special edition of the Kogeta range, and here are its technical specifications:
Blade:
It is built according to the San Maï structure, which is a typically Japanese forging pattern. It consists of 3 alternating layers of different alloys.
For this knife, the core is a carbon steel, White #2 Steel. This type of steel is widely used in high-end Japanese knives. This alloy, sourced from Hitachi steel mills (steel suppliers to many of Japan's most renowned manufacturers), has a carbon content of 1.05%. This level of carbon makes the steel stiffer, which in turn makes it sharper (since the alloy is capable of withstanding such a finish). The result is a high-performance cutting edge, for clean, precise cuts every time.
What's more, its special composition is "purer" than stainless steel. This makes its structure more homogeneous, and makes the knife more resistant during use (for example, there's less risk of chipping). It holds its edge for a long time, but is easy to sharpen when the need arises. So you can space out sharpening sessions, but they won't last long when you need them.
This carbon core is then sandwiched by a layer of soft iron, as you can see from the color differences on the bottom of the blade.
Finish:
This model has a rough finish on the right-hand side of the blade. It is not polished, which is what gives it its darker hue than treated steel. In addition, the blade is micro-hammered, giving it its rough appearance. On the back, the knife has a standard steel finish, where you can still see the San Maï structure.
Finally, the logo visible on the blade has been directly engraved by an expert craftsman. A further proof of authenticity.
Handle:
The handle is made of light magnolia wood. Its oval shape is suitable for both right-handed and left-handed users. The special feature of the Kogeta series lies in the handle: kanji have been engraved on its surface. They are inscribed with a hot iron, hence the slightly "burnt" appearance visible all around. In fact, "kogeta" means "burnt" in Japanese.
The junction between the blade and the bolster is filled with a wood paste that makes it watertight, and prevents small scraps and water (when cleaning) from penetrating the wood.
A shiny black ferrule links the blade to the handle. It is made of buffalo horn. This natural material can have small white streaks, which will of course be different on every knife.
Care :
It's important to note that carbon and iron are sensitive to oxidation. The knife should therefore be washed by hand, without soaking (blade and handle included, the latter being made of wood). After washing, wipe with a soft cloth to remove all traces of moisture. Please note, however, that a carbon blade will tend to vary in color over time, even if you are very careful. This is normal (the knife is in constant contact with moist food, and moisture is also found in the ambient air...). You can apply mineral oil to the steel from time to time, for maintenance purposes. Do not use a dishwasher.
Find all Kogeta Yoshihiro Japanese knives!
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