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De fineste genstande bragt til dig af {name}

Ger van Oers


Hand-Forged Japanese Kitchen Knife from Seki (関) 

This kitchen knife is handcrafted in Seki (関), the world's most renowned city for producing blades of the highest quality.

This YANAGIBA (SASHIMI knife) is designed with a single-edged blade, specifically made for right-handed users, and excels at filleting fish with extreme precision. Lightweight and highly maneuverable, it is an essential tool for achieving exceptionally precise fish cuts.

The knife is made of high-carbon stainless steel (Japanese Molybdenum Vanadium Steel). Its blade (Jinbu 刃身) measures 21 centimeters and has a sharpening angle of 17-20° degrees (Kireha 切刃) on one side only, making it optimal for prolonged and highly precise cutting tasks.

This design is specifically made for right-handed users, but it can also be used without particular issues by left-handed users.

The hardness rating in HRC is 56-57°, making the knife extremely easy to sharpen while ensuring a long-lasting edge.

The handle (E 柄) is made of wood with an oval section (with a flat part on the right side when holding the knife, to enhance cutting stability) and measures 11,5 centimeters, giving the knife a total length (blade plus handle) of 33 centimeters.

As an enthusiast of Japanese culture and art, I personally select the finest handcrafted knives directly from the most prestigious master bladesmiths.
Each knife is carefully packed in its original box, wrapped in handmade and personalized rice paper, and is shipped from Monaco (import taxes from Japan have already been regularized) with secure packaging to ensure that it arrives intact and ready to be admired.
(Satake is considered one of the best knife manufacturers in SEKI, searching “Japan Excellence” will provide more information. )


Warnings:
The blades of these knives are extremely sharp and should be used responsibly with utmost care to avoid injury. They must be hand-washed (never in a dishwasher) and thoroughly dried to preserve their quality and edge over the years and to prevent damage to the handle.

For sharpening, which should be done only as needed, we recommend using quality sharpening stones with the following characteristics:
- Grit JIS 80-400: For realigning the edge (only if the knife has suffered damage to the edge)
- Grit JIS 600-800: To refine the edge
- Grit JIS 1000-3000: To revive the edge
- Grit JIS 4000-8000: To achieve a polished edge

We suggest sharpening with grits between 600 and 1000 JIS for an optimal result with minimal effort.

How to Choose an Authentic Japanese Knife
• Essential Design: Japanese knives are functional tools, admired for their craftsmanship rather than their aesthetics. Be cautious of overly elaborate designs, which often signal non-original products.
• Handle: The handle should be made of wood and designed for usability. Unlike the blade, which can last generations, the handle may wear out over time and is easily replaceable. Avoid overly decorative or colorful handles.
• Weight: Japanese knives are generally lighter than traditional non-Japanese knives. Superior steel quality allows for thinner blades while maintaining strength and edge durability. Beware of excessively heavy or thick knives.
• Place of Production: Japan is renowned for high-quality knife production. For authenticity, choose knives from specific regions like Seki, Gifu prefecture, a historical center for forging since the 14th century. A Japanese knife must be entirely made in Japan; avoid those assembled or manufactured abroad using “Japanese steel.”

Anatomy of the Japanese knife. 
- Blade / Jinbu 刃身: The entire extension of the knife from the tip to the handle.
- Edge / Hasaki 刃先: The part of the blade that first pierces the ingredient.
- Primary Bevel / Kireha 切刃: The part of the blade that performs the cutting action, carefully designed to ensure sharpness and precision.
- Distinct Line or Ridge / Shinogi 鎬: The part where the flat sides of the blade (Hira) and the main edge of the blade (Kireha) meet.
- Blade Flat / Hira 平: The flat surface of the blade that extends from the shinogi line to the spine of the knife.
- Spine / Mune 棟: The unsharpened upper edge of the blade.
- Tip / Kissaki 切先: The part of the knife where the cutting edge and the spine meet.
- Belly / Sori 反り: The working surface of the knife.
- Heel / Hamoto 刃元: The part of the blade closest to the handle (opposite of the Kissaki).
- Collar or Ferrule / Kakumaki 角巻: The part where the handle meets the blade.
- Handle / E 柄: The grip of the knife.
- Butt / Ejiri 柄尻: The end or bottom of the knife handle.


The Legend of Seki

In the heart of Japan, Seki (関) is a city that has represented excellence in blade craftsmanship for centuries. Its history dates back to the 14th century when the legendary master Kaneshige (兼重), also known as Kinju, arrived here with Kaneuji (兼氏), establishing the renowned tradition of Mino (美濃) swords. These refined and deadly weapons quickly became symbols of honor and power for daimyo (大名) and samurai (侍) across the country.

With the advent of the Meiji era (明治) and the modernization of Japan, the use of swords was banned, marking the end of an era. However, the artisans of Seki demonstrated great adaptability, turning their mastery to the production of knives and precision tools, preserving the ancient art in new forms.

This millennia-old tradition is still alive today, and at the Seki Swordsmith Museum (関鍛冶伝承館), you can explore this fascinating heritage and witness the creation of blades of extraordinary quality. A must-see event is on January 2nd, when the first forging of the year is celebrated with ancient rituals, offering a unique and captivating spectacle.





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