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A versatile model for all your recipes!
21cm San Maï blade: extra hard core wrapped in mild steel (3 layers)
Cobalt-enriched stainless steel core with HRC 63/64 hardness
Extreme edge retention - Remains easy to sharpen with a stone
Unique hammering in the shape of a Sasame bamboo leaf
Cherry wood handle and red pakka bolster - Octagonal shape
Hand-forged by the excellent blacksmith Yu Kurosaki san
Artisan from Takefu Cutlery Village - Limited quantities
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Yu Kurosaki 's knives are considered exceptional objects, much appreciated by lovers of handcrafted knives. In fact, he has been practicing the craft since the 2000s, and was a student of renowned master blacksmiths. Kurosaki san's workshop is located in the heart of the Takefu Knife Village, a major centre for the production of handcrafted knives. Here, a large number of artisan blacksmiths work together, using methods directly derived from ancestral know-how. Gathered together in the same place, they are able to share their techniques, while preserving Japan's internationally recognized heritage.
The Yu Kurosaki Sasame 21cm chef's knife is a versatile knife, perfect for cutting many types of food, such as meat, fish, vegetables, fresh herbs...
Blade :
The blade features a traditional structure called San Maï, translated as 3 layers in Japanese. It is thus composed of 3 superimposed layers of steel: a core surrounded by a layer of steel on each side, like a simplified damascus.
The core is made of cobalt-enriched stainless steel, a high-end, grit alloy. Its Rockwell hardness of 63/64 HRC ensures a remarkable, perfectly durable cutting edge. You get perfect, effortless cuts. What's more, this steel is easy to stone-sharpen and can withstand a razor-sharp finish.
Next, this core is enveloped on each side by a layer of stainless steel: that's why we speak of 3 layers. This layer adds suppleness to the blade, protecting it and making it less brittle in use. The cutting surface is entirely hammered: this unique and unprecedented hammering is called Sasame (meaning bamboo leaf) in reference to the pattern of bamboo thickets depicted on the blade. Finally, the blade benefits from a beautiful mirror polish that brings out the hammered edge to perfection.
The kanji have been engraved by the blacksmith himself for even greater authenticity.
The blade has been hand-sharpened to guarantee unparalleled efficiency from the very first use.
Handle:
The handle is made of cherry, a wood species highly appreciated for its strength and durability. Its shades are quite light.
Cherry has a special place in Japanese hearts. In fact, it's a tree that's found in many parts of Japan. Cherry blossoms are a metaphor for the beauty and brevity of life. They symbolize renewal, ephemeral beauty and evolution.
The octagonal handle is ideally suited to ambidextrous use. The handle is complemented by a bolster made of pakkawood, a composite material of laminated wood and resin, widely used and appreciated in the kitchen for its resistance to impact and temperature variations. The red color adds color to the very light handle.
Wood pulp fills the space between blade and handle, making the knife watertight.
How to care for the knife
The knife should be washed by hand with soap, then wiped dry with a soft cloth before storing in a dry place away from moisture. It comes in an attractive black box.
Quantities of these models are limited, due to the origin of the knives and the production capacity of the blacksmith, who performs all operations 100% by hand.
Click here to see other Yu Kurosaki Sasame models!
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