Gyuto • 210 mm • white #1 steel • red/black urushi handle • for both left and right-handed use
Kagekiyo series are made from the highest grades of traditional Japanese steel. A carbon clad, or an outer layer of carbon steel, makes this knife not an entry-level model in the world of Japanese knives. Drying thoroughly after use before storing is a must. Thanks to the double bevel with the high shinogi line, this knife is sharpened extremely thin and has an extreme refinement in the cutting edge. Baba Hamono only works with the best craftsmen and this means that a specialist does his job in every area: from forging to sharpening. Great attention is also paid to the handle. A sworn lacquer specialist provides the handle with a beautiful urushi lacquer with great finesse. Thanks to the refined octave profile, it gives a lot of feeling during use and the knife fits perfectly in the hand.
Elwin de Veld about Baba Cutlery Works
Baba Hamono had been on my list of places to visit for a long time. When Baba contacted me to do business I knew I had to jump in right away. There are some very important and leading sharpeners in Sakai and Baba Hamono is one of the top 3. It is an honor to do business with these knife makers, who bring tradition and modern craftsmanship together in a unique way.
Knives with a double-sharpened blade and a double shinogi are not new. The refinement with which Baba Hamono finishes his knives can certainly be called unique. The thinning of the blade has been so perfected that there is no unevenness, as you often have with cheaper inferior models. An extremely thin cutting surface provides unparalleled ease of cutting.