Japanese santoku knife Yu Kurosaki Yami Aogami Super 16,5cm

First, a few words about the blacksmith:

Yu Kurosaki kitchen knives are highly appreciated by connoisseurs and lovers of handcrafted knives. They are made by the blacksmith of the same name, whose workshop is located in the heart of the TakefuKnife Village, a hotbed of artisanal knife production. This area is home to a number of artisan blacksmiths whose methods are based directly on ancestral know-how. Gathering together in one place enables them to share their techniques, while preserving the Nipponese heritage, which is internationally recognized in the field of cutlery!

Kurosaki san began production in the 2000s, and apprenticed with renowned master blacksmiths.

The knife :

This 16.5cm santoku knife will come in handy every day, thanks to its versatility. In fact, it's the equivalent of a Western chef's knife, as it can be used for chopping, mincing, mincing... What's more, its slightly curved blade is ideal for chopping herbs, as it acts like a small pendulum, facilitating the movement.

Blade :

It is based on a San Maï structure, i.e. it is composed of 3 superimposed layers of steel. In the center, we have a rigid core, then a layer of softer steel around it. The difference in steels can be seen at the bottom of the blade, near the cutting edge: a small wave with random curves.

The alloy used to create the heart of the blade comes from Hitachi's YSS (Yasugi Speciality Steel) family, internationally renowned for the quality of its steels. This YSS family is divided into several quality steels, and for this specific knife, Kurosaki has chosen the highest quality YSS steel: Aogami Super Steel (much appreciated by Japanese blacksmiths for its pleasant workability).

Aogami Super is highly enriched in carbon (between 1.4 and 1.5%) and tungsten (between 2 and 2.5%), 2 elements essential to the knife's rigidity. In the end, we reach 65 HRC on the Rockwell scale (bearing in mind that the average for a good knife is between 58 and 60 HRC).

This very hard core is then surrounded by a protective layer of stainless steel. Because of its hardness, the knife can be sharpened more thoroughly (since its wire is resistant and can withstand this) and also holds its edge longer. When the need arises, the knife is still easy to sharpen, and this is one of the advantages of this alloy! Despite its hardness, maintenance of the edge is not a problem.

Last but not least, the kanji visible on the blade add a touch of authenticity to the knife.

Handle:

Made of cherry wood. It's worth noting that the cherry tree has a special place in the hearts of the Japanese: it's a quasi-sacred tree that's often found on the various Japanese peninsulas, and it's a metaphor for the ephemeral nature of the beauty of things, but also of life.

Its octagonal shape follows the contours of your palm, allowing you to control the knife as you use it. A clear pakkawood bolster links the blade to the handle. This composite material is resistant to humidity and temperature variations, making it an asset in the kitchen. The whole contrasts very well with the dark appearance of the blade. Such a handle is suitable for both right- and left-handed users.

The junction between the blade and the bolster is filled with a wood paste that makes the whole thing watertight, and prevents small scraps and water during cleaning from penetrating the inside of the handle.

How to care for my knife :

The knife should be washed by hand, then wiped dry with a soft cloth before storing away from moisture. It is delivered in a cardboard box.

Please note that quantities are limited, due to the origin of the knives and the production capacity of the blacksmith, who carries out all operations by hand.

See our complete selection of Yu Kurosaki knives!