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Choose a small, handy, high-performance knife!
13.5cm San Maï structure blade: rigid center surrounded by stainless steel
Japanese Aogami/Super Blue Steel 1.5% carbon core
Hardness 65 HRC - Nashiji rough forged appearance: traditional finish
Extremely durable cutting edge - Still easy to sharpen
Octagonal handle in Sandalwood - White bolster in Pakkawood
Unique piece - Handcrafted by blacksmith Yoshimi Kato san
He apprenticed with such great master smiths as Hiroshi Kato san
Carbon-enriched knife requires careful maintenance
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The 13.5cm ko-bunka knife is made by Japanese blacksmith Yoshimi Kato san, a certified craftsman from the town of Takefu. Yoshimi san studied under several renowned blacksmiths, including Hiroshi Kato san, his father-in-law, who is highly respected in Japan. The latter is one of Japan's greatest master blacksmiths, and has been creating knives almost every day for almost 50 years! His level of expertise is colossal, and he was one of the founders of the TakefuKnife Village, which facilitates the work of the area's blacksmiths by enabling them to share their know-how, equipment and ideas, as well as becoming a highly sought-after area for apprentice blacksmiths.
(Hiroshi san on the left and Yoshimi san on the right)
Yoshimi Kato san is now also teaching his art to the next generation. He has taken over his father-in-law's workshop and continues to create the knives of his master, who has since retired, while creating his own line of knives. Each Yoshimi Kato knife is crafted in the Japanese tradition, using meticulous techniques and the finest finishing processes. These are unique pieces that will meet your needs, and they also make an ideal gift for a cook.
Yoshimi Kato san began his apprenticeship in 2013. He is an extremely talented blacksmith who learns very quickly. He continues Hiroshi Kato san's work, while bringing innovative ideas to the table!
The blade:
Made of 3 layers of steel, this Japanese technique consists of superimposing different alloys. There is always a rigid core surrounded by a layer of mild steel. This structure is called San Maï, which means 3 layers in Japanese.
The core is made from Japanese Blue Super Steel (also known as Aogami Super), an alloy produced by Hitachi steelworks. This high-quality steel is composed of high levels of carbon, chromium and tungsten. For your information, its carbon content is around 1.4% to 1.5%, which is quite high compared to the average of 0.5% to 1% for Western and Japanese blades alike.
Blue Super Steel is characterized by its marked rigidity of 64/65 HRC, a very high index. It is therefore rigid and can be carefully sharpened with a Sharpening stone to obtain tenfold cutting quality.
Another advantage of high hardness is edge retention. The harder the steel, the less quickly it wears. As a result, the cutting edge stays sharp longer, and the need to sharpen is less frequent (for example, if the knife is used by a private individual, 2 to 3 sharpenings are required per year)! What's more, theAogami Super used for this range is highly prized by the Japanese for its ease of sharpening: despite its rigid edge, it is very quick to sharpen!
Finally, a layer of softer stainless steel surrounds the core on each side (hence the 3 layers) to protect it from oxidation and make the cutting surface less brittle in use.
The blade is finished in the rough, also known as Nashiji, which gives it a rustic, characterful look. The blade is hand-sharpened to guarantee excellent cutting performance from the very first use. Kanji are engraved directly by the craftsman on the cutting surface.
Handle:
Made of sandalwood, a dark wood that is both robust and pleasant to work with. The octagonal shape of the handle fits perfectly in the palm of your hand, giving you better control of the knife every time you hold it. The white pakkawood bolster forms the link between blade and handle. Pakkawood is an antibacterial composite material that resists moisture, and is often used in cutlery. The handle is suitable for ambidextrous use!
The junction between blade and bolster is filled with wood pulp, making it watertight and preventing small pieces of waste and water from entering the handle.
Care:
Wash the knife by hand, to maintain its appearance and efficiency for a long time. Then wipe dry with a soft cloth and store in a dry place. It should not be left in contact with moisture for any length of time. Don't put it in the dishwasher, soak it in water or let it air-dry (no matter how stainless the knife!).
Note that it is perfectly normal for steel to turn dark blue over time, despite good care. This is not a danger, as Aogami Super is a very reactive steel.
Take a look at all the Japanese knife references available on our site!
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