Description & specifications
Kagekiyo is a premium brand made by skilled craftsmen at Baba Cutlery Works in Sakai City, Osaka Prefecture, an area known for its traditionally hand-forged Japanese knives. The knives are forged from quality steels such as Shirogami and Aogami. Skilled craftsmen grind the blades to exceptional sharpness and combine them with specially designed handles that are tailored to enhance the functionality and aesthetics of the knives.
The series is built in 3 layers with Chromax as the core steel, surrounded by soft stainless.
The Chromax series is made with a semi-stainless core steel and a stainless cladding. Although the steel is very hard, it is almost as easy to sharpen as blue steel, while still holding your egg in much the same way as SG2.
The Santoku is used as a chef's knife for chopping and slicing meat, fish and vegetables. "Santoku" means something like three virtues, which precisely covers its use for meat, fish and vegetables. The balance is different than in a chef's knife as the blade is generally shorter than in chef's knives.
| Brand/series | Kagekiyo |
| Type | Santoku |
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Chromax / Mild Stainless |
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50/50 |
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Walnut and Buffalo Horn |
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SEMI |
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62-63 |
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Specifications (May vary slightly because the knife is handmade) |
Length: 180mm. Height: 44mm. Weight: g. Width out of the handle: 2.8mm. |
The knife should never be washed in a dishwasher, and should not be used to cut hard objects such as bones, cartilage, frozen objects, or hard cheeses. Remember that it is a characteristic of thin, hard metal that it can break.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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