Japanese Kiya Shobu "Aogami" Steel Sashimi Knife

Kiya’s Danjuro is the top-quality knife series made with the incredible skill of the expert Japanese craftsman of the Kiya company. As a tribute to the Kabuki Actors “Danjuro Ichikawa”, this knife with its 210mm Aogami steel blade is inscribed on its sides to represent its rich heritage.

Thin and elongated, the Shobu blade is named after the iris because it bears a strong resemblance to the leaves of that plant. Its shape can be attributed to its role in cutting straight down the length of fish to produce slices of sashimi, while its edge is single-ground for the increased sharpness needed to handle such tasks. In contrast to most modern knives, the Shobu, also known as a sushi knife, is made from separate pieces of Yasuki Aogami carbon steel that have been heated and then hammered together by the master knife makers. Its handle is made from the exotic Zelkova wood and the bolster from water buffalo horn. Both are natural materials that recall the best of classical Japanese chef knife designs, being simple but elegant.

A word on “Aogami Super Blue Steel”

This is considered to be just about the best mix found for high carbon steel for knife making. Carbon steels can deliver amazing levels of sharpness and Super Blue is considered to be about as good as it can get. Easy to sharpen and giving a silky smooth cut that is unparalleled.

However it will discolor and take a patina through use as it oxidizes, it does not affect the performance of the knife. We see it as the knife taking on a unique character all of its own – becoming, even more, a one-of-a-kind piece. Again this is why it is often laminated in stainless steel to protect the cutting edge.