"Hatsukokoro Ginga34 Nakiri 170, ATS-34"
The master blacksmith
Yoshihiro Yauji is an up-and-coming, talented cutler working at Takefu Knife Village in Echizen, Japan. Echizen is located in Fukui Prefecture and has a centuries-old tradition of sword and tool making. Yauji began his career in 2003 as an apprentice under the renowned master blacksmith Hideo Kitaoka. After more than 15 years of intensive training, he started making knives on his own in 2019. His knives are known for their outstanding fit and finish. Particularly impressive is his work with ATS-34 steel, a classic, very well-balanced knife steel that is characterised, among other things, by its easy sharpening and flexibility. The blades are often finished with an eye-catching Damascus cladding, giving them not only functional excellence but also aesthetic beauty. Each knife is personally forged, ground, finished and sharpened by Yauji. His dedication and craftsmanship are reflected in every detail of his work, which is appreciated by both professional and amateur chefs worldwide.
Mirror Damascus, a speciality of Yoshihiro Yauji
The term "Mirror Damascus" refers to a special way of producing Damascus steel, which has a highly polished, mirror-like surface. Damascus steel is known for its distinctive pattern of wavy lines or bands created by folding and forging iron and steel with varying carbon content. "Mirror Damascus" emphasises these aesthetic qualities by polishing the surface of the steel until it achieves a mirror-like shine. This not only emphasises the beauty of the pattern, but can also improve the corrosion resistance and overall quality of the metal. Such steel is often used for high-quality knives, swords and other forged items where both aesthetic and functional qualities are valued.
ATS-34 steel, forged by Yauji Yoshihiro from Echizen
ATS-34 established itself back in the 1980s as the preferred knife steel among discerning knifemakers, especially well-known custom makers. This stainless steel with a high carbon content is manufactured by Hitachi in Japan and is a further development of the older Crucible 154CM steel. Both steels are characterised by their high carbon and chromium content, which gives them excellent corrosion and wear resistance. The "ATS" in ATS-34 stands for "Allegheny Teledyne Super-Steel", a partnership between the Allegheny Ludlum Corporation and the Teledyne Corporation, while the number "34" refers to the 34th special stainless steel.
Good knife steels are characterised by the fact that they show no weaknesses in toughness, hardness and corrosion resistance. ATS-34 was one of the first steels that could be hardened to 61 HRC without losing toughness or corroding under normal conditions. One advantage of ATS-34 is that it can be machined without special tools and resharpened with standard whetstones. In addition, ATS-34 blades can be polished to a mirror finish, which is also the case with other 14-4 steels.
The exceptional corrosion resistance of ATS-34 is not only achieved by the 14% chromium content, but also by the high molybdenum content, which has a greater influence on pitting resistance than chromium. These properties still make ATS-34 the first choice today.
Instructions for use
Japanese chef's knives are made from extremely hard steels and are forged and ground thinner than their European counterparts. Some of these knives have very finely ground cutting edges, making them more delicate and only suitable for soft cuts. Please note the relevant information in the product details. Knives with a very thin cutting edge and hollow grind are particularly prone to chipping on the blade. These are ideal for fine cuts of soft food, but should be used with appropriate care. Sharpening on a whetstone usually produces an angled grind, which makes the cutting edge more stable over time.
Chipping on the cutting edge can also be caused by leverage and frozen cuttings, which significantly reduce the temperature of the steel. Leverage forces often occur when cutting material with bones, for example. Chips on the cutting edge may need to be ground out by a specialist.
The knife should always be guided in a straight line with a pulling or pushing cut, without applying great pressure. To maintain sharpness, avoid cutting on stone, glass or other hard surfaces. Never use \"sharpening steel\" for resharpening. We recommend using water whetstones (grit: 400-1200 for pre-sharpening, 3000 for fine sharpening, 6000 or more for honing the blade) and a honing leather if necessary.
Please keep the knife away from children. These knives are extremely sharp, please be careful.
All products are unique, slight deviations from the exemplary illustration are therefore possible.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and ground thinner than their European counterparts. Some of these knives feature very finely ground cutting layers, making them more delicate and suitable only for soft cutting materials. Please refer to the relevant information in the product details. In particular, knives with very thin edges and hollow grinds are prone to chipping at the blade. They are excellent for fine cuts of soft materials but should be used with appropriate caution. When sharpening on a whetstone, a bevel is usually formed, making the edge more stable over time.
Chipping at the edge can also occur due to leverage forces and frozen cutting materials, which significantly lower the temperature of the steel. Leverage forces often arise when, for example, cutting materials with bones are being divided. Check the edge of your knife after each use. If a chip in the edge does occur, thoroughly check whether you have removed all fragments from the cutting material. If necessary, it may be safer to discard the material. Chips in the edge may need to be ground out by a professional.
Not suitable for: Very acidic foods (e.g., peeled fruits, tomatoes, pickles, salad dressings). Very salty foods (e.g., pretzels, pickled herring, cured meat)
The knife should generally be guided straight with a pulling or pushing cut, without much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a "sharpening steel" for resharpening under any circumstances. Water whetstones are recommended (grit: 400-1200 for pre-grinding, 3000 for fine grinding, 6000 or more to hone the blade) and possibly a leather strop.
Please keep the knife out of reach of children. These knives are extremely sharp; please be careful.
All products are unique pieces; therefore, slight deviations from the sample illustration are possible.
Care Instructions
When using knives made from sensitive types of steel, such as Aogami, Shirogami, or V-Toku, please occasionally clean them with a cloth and water even during extended use. Acidic foods can still cause discoloration on these classic carbon steels. After use, please wash by hand with hot water and use a neutral detergent if necessary. Under no circumstances put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust on non-stainless steels. Please refer to our articles in the ORYOKI Japan Blog for product care.
Clean the knife by hand and do not use a dishwasher. Then dry it thoroughly.
