Santoku knife, Aogami 1 carbon steel, traditional kasumi finish - Kagekiyo
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The ultra useful santoku shape pumped up to the max.
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width
STEEL: Aogami (blue paper) 1 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The difference between blue 1 and 2 is the amount of carbon present with 1 being the highest.
FINISH: Traditional kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.
HANDLE: Octagonal handles with urushi lacquer. Japanese lacquerware, referred to as urushi, is created by applying a substance made from the sap of the urushi tree. It provides an attractive finish but is also durable and water resistant and seals and protects the handles. The handle narrows slightly towards the blade to improve grip. This handle has a black shiny face on the right side of the knife with brown lacquer found on the other sides.
LENGTH: 180mm in length.
MAKER: Baba Hamono - Sakai City, Japan
BEST FOR: To feel top notch craftsmanship in a beautiful knife.
SAUNDERS SAYS: "The grind and fit and finish of these knives is the best I have ever seen. All of the craftsmen involved in creating this knife have dentou-kougeishi, the top award for traditional craftsman. These men know their onions and have created a knife that is truly special."