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KASANE Knives
KASANE knives are meticulously handcrafted by the knife and master smith Katsushige Anryu in the Japanese town of Takefu, Fukui Province. Katsushige Anryu is a "Master of Traditional Crafts" and is considered one of the best in his field in Japan. Each KASANE knife is exclusively hand-forged by him using blue paper steel in his workshop in Knife Village Takefu, showcasing his exceptional skill and resulting in a truly unique piece. The limited quantity produced only adds to the desirability of these knives among connoisseurs and enthusiasts.
Knives from the Japanese brand KASANE impress with their high quality and distinctive "Kurouchi" look. This finish, which leaves the black residue from the forging process on the blade, may seem unusual to European hobby and professional chefs. However, it is also a significant part of the fascination that these knives hold for us. The Kurouchi finish gives a knife a special appearance and texture. With hand-forged knives, each one is already a unique piece, with no two being exactly alike. With KASANE, each knife also looks unmistakably unique.
Furthermore, a KASANE knife develops its own personality over time, as blue paper steel develops a distinctive patina depending on how often it is used and how it is cared for. This turns a knife into YOUR knife and a cutting tool into an archaic collector's item. Think we're exaggerating? We suggest you see for yourself...
KASANE Knives – The Material
Blue Paper Steel
The blades of KASANE knives are 3-layered and made of blue paper steel, wrapped in iron. The name of the steel type, blue paper steel, is historically based: in the past, different steel qualities were wrapped in differently colored paper for easier identification. This tradition gave rise to the names still used today for various steel types. In addition to blue paper steel, there is also white paper steel or silver paper steel. Blue paper steel (Japanese: “ao-gami”) represents the highest quality. The cutting core of KASANE knives has a hardness of 62-63 HRC.
The Blade
The carbon steel of KASANE blades is traditionally black-forged. The Japanese term for this is "kurouchi", which roughly translates to "raw forged". With KASANE knives, only the cutting edge is sharpened and polished, removing the black forging skin that forms during production. The upper part of the blade retains the matte black, slightly scaly residue of the forging process. This forging skin gives KASANE knives their authentic, rustic appearance. A "kurouchi" finish is a quality feature and an impressive sign of the artisanal manufacturing process of KASANE knives.
The Handle
The ergonomically shaped handles of KASANE knives are made of noble and robust cherry wood. This type of wood is excellent for knife handles and embodies the Japanese cherry blossom, one of the most important symbols of Japan, celebrated annually between March and May.
KASANE Knives – the shapes
The collection of KASANE knives includes four different knife shapes:
- - Utility knife | Blade length: 15 cm
- - Chef's knife | Blade length: 21 cm
- - Santoku | Blade length: 17 cm
- - Nakiri | Blade length: 16.5 cm
You can find interesting information and usage tips for the Santoku and Nakiri knife types in our magazine article “Japanese knife shapes”.
KASANE Knives – Care Instructions
As the cutting core and the casing of KASANE knife blades are made of carbon steel and iron, KASANE knives are not rustproof. Therefore, please clean the blade gently by hand shortly after use, carefully dry it and then let it dry completely. From time to time, we recommend treating the blade with a special knife oil, such as camellia oil, to protect it from rust. You can find a high-quality oil from the Sinensis brand here at the Butch Shop: Dictum – pure Chinese camellia oil.
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