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Choose a Japanese utility knife with character!
13.5cm blade in San Maï structure: top layer in stainless steel
Shirogami 2 Japanese steel core enriched with 1.2% carbon
Hardness of 62HRC on the Rockwell scale: efficient cutting edge
Slightly hammered cutting surface - Forged finish
Olive wood handle and black horn bolster
Octagonal shape for ambidextrous use
Handcrafted by Sumio Kawamura in Sanjo, Japan
Carbon knife requiring careful maintenance
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This brut de forge knife was handcrafted by Japanese blacksmith Sumio Kawamura for the Yoshimune brand. This craftsman has been making Japanese knives for over 50 years, and has therefore acquired considerable expertise in the field of cutlery. His workshop is located in the town of Sanjo, Japan, where he alone makes many of the traditional, rustic designs that are his specialty.
This all-purpose knife features a blade with a San Mai structure, a typically Japanese technique. This consists of forging a core of rigid steel, which is then surrounded by a layer of softer steel folded in on itself. This process balances the hardness of your blade while protecting its core.
The core of this blade is made from Japanese Shirogami 2 steel (also known as White Paper Steel 2), produced by the internationally renowned steelmaker Hitachi. This alloy contains a high carbon content of up to 1.2%, the element that increases the steel's hardness. On the Rockwell scale, the hardness of this blade is 62HRC, giving it excellent edge retention and cutting performance.
One of the main advantages of Shirogami 2 alloy lies in its "pure" micro-structure. In fact, the micro-carbides that make it up are evenly distributed, reducing the risk of impact-related micro-cracking, as well as wear.
To finish off the San Maï, a layer of softer stainless steel surrounds the core for optimum protection! In fact, you can see how the different steels are superimposed to form a fine, randomly patterned wave all along the cutting edge.
The blade of your handcrafted Japanese knife has a rough forged finish, as it has not been polished. This is what gives your blade its dark appearance and character! It's a finish that's much appreciated by Japanese chefs for its raw, rustic feel. What's more, the blade of your Japanese kitchen knife has also been finely hammered for added authenticity!
The handle of this Japanese knife is made from olive wood, a robust, high-density species that resists moisture, shock and warping. The wood's warm nuances and elegant grain give it a natural look.
The handle is complemented by a bolster in black horn, which forms a link with the blade. It's a hard-wearing material, and because it's organic, the horn on your Japanese knife is unique!
The octagonal-shaped handle is perfect for both right- and left-handed cooks! It provides an ergonomic grip for controlled handling, especially during prolonged use.
Finally, wood paste has been added to fill the small gaps where the blade meets the handle. This makes your knife watertight and prevents water from seeping inside.
To care for your carbon knife, wash only by hand with a soft sponge, avoiding getting the handle wet. Once cleaned, dry immediately to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.
Even with optimum care, the color of your blade may change slightly over time: 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. This in no way hinders the use of your Japanese knife!
Discover other knives by Sumio Kawamura on KnifeLeader.eu!
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