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A top-of-the-range Japanese knife forged by Yu Kurosaki for you
13cm San Maï blade with HAP40 powder-coated steel core - Long-lasting cutting edge
High hardness -+ 65 HRC: easy stone sharpening if required
Lightly sandblasted polish and engraved kanji on top
Octagonal oak handle - Traditional Japanese Urushi lacquering
Hand-forged by the incredible Yu Kurosaki san
Blacksmith from the famous Takefu Cutlery Village
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Yu Kurosaki's forged knives are seen as truly exceptional pieces by and for lovers of handcrafted knives. His workshop is located in the heart of the Takefu Cutlery Village in Japan, where he has been practicing his art since 2000. He has also studied with some of the world's greatest master blacksmiths. Takefu Cutlery Village is considered the small capital of artisan knife production. Numerous craftsmen gather here to share their methods, derived directly from ancestral know-how. Such a concentration of talented and passionate expert craftsmen contributes to the preservation of Japan's internationally recognized cutlery heritage.
This Gekko 13cmUniversal knife was forged by Yu Kurosaki. A cross between a paring knife and a santoku knife, it offers great versatility in the kitchen. It can be used for small-scale cutting of fruit, vegetables, boneless meat and cheese. Ideal for slicing and dicing! Be careful, however, not to use this knife on hard foods (bones, frozen foods, squash...) which could damage the blade.
Its blade is designed in a structure called San Maï. These words mean "3 layers" in Japanese, and give a good indication of the blade's design. The blade consists of a rigid alloy core surrounded by a layer of softer steel sandwiching it: in other words, the 3 layers.
The blade of this Universal knife has a core of HAP40 powdered steel, a brand-new Japanese alloy manufactured by the famous steelmaker Hitachi. This is an expensive steel, rare and difficult to obtain, which only the finest blacksmiths know how to work. If mishandled, losses can be significant and therefore costly.
It is a very grit alloy with a very high hardness of 65 HRC on the Rockwell scale. The cutting edge has a pronounced, long-lasting sharpness to see you through many a cut. In fact, this steel is known to hold its edge 3 to 5 times longer than conventional steels. And despite its extreme rigidity, it's easy to sharpen with a stone when the need arises.
This Japanese steel is a hybrid alloy due to its composition. Although it contains around 1.3% carbon, it cannot be considered either stainless or oxidizable. HAP40 is a semi-stainless steel that requires special care (see our tips below).
HAP40 steel is a very high-strength alloy, which means that there is no risk of chipping along the cutting edge. However, due to its high rigidity, it cannot be used on its own, so it is coated with a layer of softer steel to give it a little flexibility (in the sense that it is more supple and less brittle in use), while at the same time protecting it. You can see the different layers of steel at the bottom of the cutting surface: a random wave runs the length of the wire.
The blade features an elegant polished finish on the underside. As for the upper part, an additional sandblasted finish has been added by the blacksmith to give the knife even more character. Speaking of character, you can also see the superb kanji engraved on it.
The handle of this handcrafted knife is made from oak, a durable wood that is resistant to moisture and impact. Traditionally, oak has a light color, but here it has benefited from a traditional Urushi lacquering which gives it its darker, almost black, hue. This lacquering not only gives it an aesthetic appearance, but also provides better protection. The handle is octagonal in shape, making it comfortable to hold, even for prolonged use. It is ideal for both left-handed and right-handed users.
The space between the blade and the handle is filled with wood paste to ensure a perfect seal. Water from various cleaning operations and small food cuts cannot get in.
As this Japanese knife has been crafted from top-of-the-range materials, it requires the utmost care. To begin with, putting it in the dishwasher or leaving it to soak in your sink are actions not to be taken.
The knife must be washed by hand, using a non-abrasive sponge and mild soap. Be sure to dry it thoroughly immediately after washing. Note also that the handle should not be run under water.
As mentioned above, the knife is considered semi stainless. For this reason, it should be stored free of all traces of moisture. As it contains carbon, the blade can be oiled from time to time for protection.
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