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This nakiri knife has an original, traditional design!
Blade in San Maï structure: 3 superimposed layers of steel
1.2% carbon-enriched Aogami #2 Japanese steel core
Hardness of 62HRC on the Rockwell scale: long-lasting cutting edge
Authentic brute forge finish with touches of blue
Octagonal-cut handle for ambidextrous use
Made of burnt oak with a bluish lacquer finish
Hand-forged in Japan
Carbon knife: requires careful maintenance
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Yoshihiro is a brand that makes high-quality Japanese knives that will serve you for many years. Established over a century ago in Japan, its team is made up of highly skilled blacksmiths. Indeed, they are heirs to the ancestral forging techniques used to make katanas. Today, these methods are applied to Japanese kitchen knives to give them a premium edge.
Each knife designed by the brand is unique! Their motto is 一期一会, which translates as "every moment is an opportunity in a lifetime".
The blade of this nakiri knife is made with a typically Japanese San Maï (meaning "3 layers") structure. This technique consists of forging a core of rigid steel, which is then surrounded by a layer of softer steel. This method gives your blade optimum balance between flexibility and core protection.
To forge this blade, we usedJapanese Aogami #2 steel (also known as Blue Paper Steel #2), produced by the famous steelmaker Hitachi. This steel has a high carbon content of around 1.2%: this is the main element that increases the hardness of a blade, since a stiffer blade has a longer-lasting cutting edge. On the Rockwell scale, its hardness is 62HRC, making it a blade with excellent edge retention and cutting performance.
As explained above, the core is covered by a softer layer of steel which is folded over to form the remaining 2 layers. This last layer balances the hardness and protects the core of your blade. You can observe the superimposition of the different steels along the cutting edge: a fine wave of random patterns takes shape!
The surface of your blade has a rough forged finish that gives a dark appearance to your handcrafted Japanese knife. This traditional finish gives character to your knife with an unpolished blade. For added authenticity, kanji have been hand-engraved by the blacksmith on the surface of the blade.
The distinctive feature of this range of Japanese knives is the slightly bluish tint given by the carbon. Of course, even if the carbon shows through, it won't interfere with the use of your knife in any way!
The handle of your handcrafted Japanese knife is made from oak wood, a species that is robust and durable for years! With its high density, this wood is resistant to vibrations, shocks and humidity, and is difficult to warp.
The end of the handle has been deliberately burnt to increase its strength, but also to contrast ideally with the warm tones of the oak. At the other end of the handle, an Urushi-style blue lacquer has been added to recall the bluish touches of carbon on the blade. It appears like a bolster where the blade joins the handle, an original design that contrasts with the rest of your Yoshihiro knife, which is more traditional.
The handle is octagonal in shape to fit the hands of all cooks, left- and right-handed alike. Its ergonomic grip is particularly practical for prolonged use.
Finally, wood putty has been added where the blade joins the handle to fill any small gaps. This ensures a watertight seal and prevents water from seeping inside.
To maintain your carbon knife, you should only clean it by hand with a non-abrasive sponge and a mild detergent, avoiding wetting the handle. Once washed, wipe with a clean cloth to remove all traces of moisture and store in a dry place. Do not put your knife in the dishwasher, or leave it to soak in the sink.
Over time, the color of the blade may change slightly: this is normal! This is a natural carbon reaction caused by the acidity of the food you're cutting and the humidity in the air.
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