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The versatile all-purpose Japanese knife by Yu Kurosaki!
15cm blade in San Maï structure: 3 superimposed layers of steel
HAP40 powdered Japanese steel core enriched with 1.3% carbon
65HRC Rockwell hardness: excellent edge retention
Hand-engraved kanji and lightly sandblasted polish - Elegant
Oak handle with traditional Urushi lacquer - Octagonal shape
Hand-forged by master craftsman Yu Kurosaki
Blacksmith of the famous Takefu Cutlery Village
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Yu Kurosaki 's knives are prized by connoisseurs of handcrafted knives, considered to be truly exceptional works of art. Since 2000, Yu Kurosaki has been exercising his talent in his workshop, located in the heart of the Takefu Cutlery Village in Japan. He has had the opportunity to learn techniques from the most eminent master blacksmiths. The Takefu Cutlery Village is a place where many Japanese knives are produced by blacksmiths using ancestral techniques. This concentration of talented, passionate craftsmen helps preserve Japan's rich, internationally recognized knife-making heritage.
The Universal knife is a versatile model that allows you to make a wide variety of cuts! It's ideal for precision work on fruit, vegetables, meat and cheese. With its 15cm blade, you can cut thin slices or small cubes! Be careful not to use it on hard foods such as squash or bones.
The blade of this handcrafted knife is made from a traditional Japanese structure called San Maï (meaning "3 layers"). In fact, the blade is made up of a rigid alloy core enveloped by a layer of softer steel folded over itself to form the three distinct layers.
To forge the core of this blade,Japanese HAP40 powder steel is used, an alloy produced by the internationally renowned steelmaker Hitachi. This expensive steel is difficult to obtain, which is why only the best blacksmiths can work it. If it's used incorrectly, there's a lot to lose, and that's costly.
HAP40 alloy has a very fine grit and remarkable hardness, reaching 65HRC on the Rockwell scale. Its pronounced, long-lasting cutting edge ensures exceptional cutting performance, with edge retention estimated to be 3 to 5 times greater than that of conventional steels. Although this Japanese steel is extremely rigid, it remains easy to stone-sharpen when necessary.
It should be noted that HAP40 steel is a hybrid alloy due to its composition. Although it contains around 1.3% carbon, it cannot be categorized as fully stainless or oxidizable. HAP40 steel is considered semi-stainless, requiring special care (please see our advice below).
The high strength of HAP40 steel means that there is no risk of chipping along the cutting edge. However, because of its high rigidity, it is combined with a layer of softer steel to give it a certain flexibility. This makes it less brittle during use, while still being protected. The different layers of steel are visible at the bottom of the cutting surface, where a fine, random wave runs the length of the wire.
The blade features an elegant polished finish on the lower part, while the upper part benefits from an additional sandblasted finish, adding character to your Japanese kitchen knife. The superb kanjis engraved on the blade also contribute to its unique aesthetic.
The handle of this handcrafted Japanese knife is made from oak wood, a durable species resistant to moisture and impact. Although oak is naturally light in color, it has undergone a traditional Urushi lacquering process to give it a darker, almost black, hue. This lacquering not only contributes to the wood's aesthetic appeal, but also provides additional protection.
The octagonal shape of the handle ensures a comfortable grip, suitable for both left- and right-handed users. The result is perfectly controlled handling and ideal ergonomics, especially for long-term use.
The space between the blade and the handle is filled with wood pulp to ensure a perfect seal, preventing the infiltration of water and small food cuts.
This handcrafted Japanese knife, made from top-of-the-range materials, requires meticulous care. It is essential not to put it in the dishwasher or let it soak in the sink.
Your Yu Kurosaki knife should be washed exclusively by hand, using a non-abrasive sponge and mild soap. It is important to dry it immediately and thoroughly after washing. Note that the handle must not be run under water.
As it is considered semi-inoxidizable, we recommend that you store your knife without any trace of moisture. With its high carbon content, the blade can be oiled occasionally for extra protection.
Discover all Yu Kurosaki forged knives on KnifeLeader.eu!
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