21cm Yoshihiro Rugged Black handmade Japanese chef's knife

A handmade Japanese knife with an original design

The blade of your chef's knife is crafted using a Japanese technique known as San Maï (meaning "3 layers"). It consists of forging a rigid steel core surrounded by a layer of softer steel. This method balances the blade's suppleness while protecting its core.

The alloy chosen for this blade isJapanese Aogami #2 steel, also known as Blue Paper Steel #2. This alloy is manufactured by the prestigious, internationally renowned steelmaker Hitachi. It has a high carbon content of around 1.2%: the essential element for increasing the hardness of an alloy. As a result, this blade achieves a hardness of 62HRC on the Rockwell scale, ensuring excellent edge retention and cutting performance.

Next, the core of the blade is covered by a softer layer of steel, which is folded over to form the remaining two layers. The aim of this technique is to balance hardness while protecting the core of the blade. The superimposition of the different steels becomes visible along the cutting edge, creating a fine wave of random patterns.

The surface of the blade has a rough forged finish, giving it a dark, unpolished appearance. This traditional finish adds character to the overall look of your gyuto knife. Kanjis have been hand-engraved by the blacksmith to reinforce the authenticity of your handcrafted knife.

Slightly bluish nuances are formed by the carbon, making this Yoshihiro knife unique. Please note that the appearance of carbon does not affect the use of your knife in any way, but rather adds a unique touch.

A practical, ergonomic handle for your Japanese chef's knife

The handle of your Japanese chef's knife is made from oak wood, a species renowned for its strength and durability over the years. With its high density, this wood effectively resists vibration, shock and humidity, protecting the knife from deformation.

The end of the handle has been burned to increase its strength, while creating a perfect contrast with the warm hues of the oak. At the other end of the handle, a blue Urushi lacquer finish recalls the nuances of the carbon present on the blade. This finish appears like a bolster at the junction of blade and handle, adding a touch of originality while preserving the traditional character of your Japanese knife.

The handle of your knife is octagonal to suit all cooks, whether left- or right-handed. Ergonomically designed, it guarantees an optimum grip, particularly appreciated during prolonged use.

Finally, wood putty has been applied to the junction between the blade and the handle to fill any small gaps. This ensures effective protection against water infiltration and preserves the durability of the whole.

More information on your Yoshihiro knife

The Yoshihiro brand manufactures high-quality Japanese knives to give you a remarkable edge for many years to come. It was founded over a century ago in Japan, and its team is made up of craftsmen descended from the old-time blacksmiths who made katanas. They used ancestral forging techniques that are now applied to the design of Japanese kitchen knives to give them a high-end edge.

Each knife produced by the brand is unique, reflecting their prestige. Yoshihiro's motto, 一期一会, translates as "every moment is an opportunity in a lifetime".

To care for your handcrafted knife, you should only wash it by hand with a non-abrasive sponge and mild detergent, avoiding getting the handle wet. Once washed, wipe immediately with a clean cloth to remove all traces of moisture before storing in a dry place. Do not use the dishwasher, and do not leave your gyuto knife to soak in the sink.

Over time, the color of your knife may change slightly, but this is perfectly normal. This is a natural reaction of the carbon, caused by the acidity of the food being cut or the humidity in the air.

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