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VG10 and VG1 are stainless steels that make great kitchen knives
This is a very large salmon deba
The Nishigata Nakiri is a western Japanese style of knife
which makes control a little easier
he apprenticed under Tadayoshi Tokaji and learnt the traditional free forging techniques of Shikoku Island
Yosimitu Kajiya | Gyuto 180mm | Shirogami 2 | Quince & Horn Swedish VG10 and VG1 are stainlessYosimitu Kajiya is a family run Kajiya (Smithery) in the small town of Shimabara, Nagasaki Prefecture and was established in 1937. Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making; free forging his blades from pre welded Rikizai steel and grinding the edge by hand. Yosimitu Kajiya has always specialised in kitchen knives but also makes tools for the local agricultural and fishing industries, it is
