Description
⚡️ Babahamono Kagekiyo Gingami 3 Sujihiki 24cm/27cm Kiso Urushi Octagonal Handle (Black) ⚡
🔥 Brand: #Babahamono #Kagekiyo
🔪 Youtube (Product Video):https://youtu.be/0bwecfDaxu0
🔪 Knife Type: Sujihiki
🔪 Steel: Gingami 3
🔪 Rust Resistance: High
🔪 Size: 24cm, 27cm
🔪 Handle: Kiso Urushi Octagonal Handle (Black)
(The handle is uniquely octagonal, gradually tapering towards the blade for a comfortable grip. It is crafted using Japan’s traditional "Kiso Urushi" lacquer technique, which enhances its aesthetics while providing waterproof, durable, and antibacterial properties.)
⭕️ Kiso Urushi: A traditional lacquerware craft from the Kiso region of Nagano Prefecture, Japan. This area is known for its high-quality lacquer trees and has a long history of producing lacquerware. Kiso lacquerware is an important cultural heritage in Japan and is highly valued internationally.
🔪 Saya: Kiso Lacquered Saya
🔪 Thickness: ≈2.6mm, 2.6mm
🔪 Blade Width: ≈ 3.5cm, 3.6cm
🔪 Weight: ≈ 104g, 117g
⭕️ While stainless steel is highly corrosion-resistant, rust can still form under humid, high-salt, or damaged conditions. It is recommended to keep the knife dry and regularly maintain it.
Brand Introduction:
⭕️ Babahamono: Founded in 1916, Babahamono has been rooted in Sakai, the birthplace of Japanese knife forging with over 600 years of history.
They adhere to the highest craftsmanship standards, producing top-tier knives. The collaboration between blacksmiths and sharpeners ensures excellence—blacksmiths forge the steel, while sharpeners refine the edges with great precision.
🔹 Forging: Blacksmiths integrate steel and soft iron under flames exceeding 1000°C, followed by multiple steps such as "heat welding," "forging," "core trimming," "preliminary forging," "coarse grinding," "back trimming," and "heat treatment."
🔹 Sharpening: Unlike blacksmiths who work with fire, sharpeners work with water. They use various whetstones and tools, refining the blade with precision while correcting minor distortions.
🔹 Handle Fitting: After marking the blade, craftsmen carefully attach the handle, ensuring perfect alignment. Finally, the blade is polished again for maximum sharpness.
Material Introduction:
⭕️ Gingami 3: A high-quality stainless steel produced by Hitachi Metals, featuring high carbon and chromium content with added vanadium and molybdenum. It offers excellent edge retention, hardness, wear resistance, and corrosion resistance, making it ideal for premium kitchen knives.
Knife Model Introduction:
⭕️ Sujihiki: A traditional Japanese knife used for slicing fish, especially in sushi and sashimi preparation. It combines features of "tapered tip" and "straight-edge long blade," making it ideal for precise cuts.
The smooth-tipped Sakimaru Takohiki allows for accurate slicing, while the straight edge minimizes damage to delicate fish. This knife is highly valued by professional chefs and enthusiasts alike for its refined aesthetics and exceptional performance.
