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A must-have for Japanese knife lovers
18cm San Maï 3-layer blade: Blue Super Steel core surrounded by stainless steel
Aogami Super Steel (Blue Super Steel) -+1.5% carbon - 65 HRC
Long-lasting cutting edge: easy to sharpen as needed
Traditional rustic appearance - Nashiji rough forge finish
Octagonal Sandalwood handle and white Pakkawood bolster
Handcrafted by blacksmith Yoshimi Kato: one-of-a-kind piece
He was a pupil of such great master smiths as Hiroshi Kato
Knife with high carbon content: requires careful maintenance
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The gyuto 18cm AS Nashiji Japanese knife was designed by blacksmith Yoshimi Kato. A certified Takefu craftsman, he has studied under several great blacksmiths, including Hiroshi Kato, his father-in-law. Hiroshi Kato san is a highly respected cutler in Japan and throughout the world: he is one of the world's greatest master blacksmiths. For almost 50 years, he created knives practically every day. He is also one of the founding members of the Takefu Cutlery Village, a place that facilitates the work of local blacksmiths who can share their materials, ideas and know-how. Today, Hiroshi teaches his art to the younger generation. Yoshimi took over his workshop when he retired to continue creating his master's knives. Yoshimi has also launched his own range of knives.
Kato makes each of his knives in the Japanese tradition, applying meticulous techniques and processes of the utmost finesse. The result is a unique piece that's ideal as a gift for a chef, or for yourself.
Yoshimi began her apprenticeship in 2013. Showing the full extent of his talent, he quickly assimilated the craft of blacksmithing. He helps to perpetuate Hiroshi Kato's work by bringing innovative ideas that will be appreciated by all cooks!
The blade is formed from a Japanese technique of superimposing 3 layers of steel: this is known as a San Maï blade ("3 layers" in French).
At the heart of the knife isJapanese Aogami Super (in Japanese), or Blue Super Steel. Produced by steelmaker Hitachi, this steel is a high-end alloy with a high carbon, chromium and tungsten content. The carbon content is almost 1.4/1.5%, which is very high compared to the average of between 0.5 and 1% for Japanese and Western blades alike.
With its unique characteristics, Blue Super steel achieves an extreme rigidity of 64-65 HRC, one of the highest hardnesses on the market. This alloy is renowned for its very fine cutting edge, and thus for its enhanced cutting quality.
The other advantage of this very high hardness is the blade'sextreme edge retention. The harder the steel, the slower it wears, ensuring a sharper edge for longer. The need for sharpening is therefore much less frequent. By way of example, a private individual will not need to sharpen his blade more than 2 or 3 times a year.
Also, the Aogami Super steel in this range is highly acclaimed by the Japanese for its ease of sharpening. Despite its highly rigid cutting edge, it is in fact very quick to sharpen, contrary to what you might think!
Secondly, Blue Super Steel is surrounded by a layer of mild stainless steel folded on both sides. This protects it from oxidation and makes the cutting surface more "flexible". Mind you, it doesn't become "flexible", but it is less brittle during use.
Finally, the blade has a Nashiji finish, i.e. it is rough forged. This can be seen in its traditional rustic look, which gives it a lot of character. Hand-sharpened, the blade offers great cutting performance. The kanji on its surface are hand-engraved by the craftsman.
The handle is made of sandalwood, a dark, robust and pleasant wood. Its octagonal shape fits the palm of your hand perfectly, ensuring great control of the knife during every use. The bolster, made of antibacterial, moisture-resistant white Pakka wood, joins the handle to the blade. Convenient, right-handed and left-handed alike can use this knife comfortably.
The junction between blade and bolster is sealed with wood pulp, making the whole assembly watertight. This also prevents cleaning water and small food residues from entering the handle.
The knife should be washed by hand to preserve its efficiency and appearance. Then wipe it dry with a soft cloth before storing it in a dry place. Don't leave it in contact with moisture for too long either. Finally, do not soak your knife in the sink, put it through the dishwasher or let it air-dry, even if it is stainless steel.
Over time, it is quite normal for steel to turn dark blue, despite perfect care. This is by no means a danger. Aogami Super steel is highly reactive, so it should be dried immediately with a cloth after each use and washing. When you've finished using it, store it in a dry place.
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