Yosimitu Kaijya | Santoku 165mm | Shirogami 2 | Western Deba The thin width of the

The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food

#1000 & #400

Leather strop that fits your stone holder

These knives are made with no compromise on quality

Nao Yamamoto apprenticed at age 18 at Asia Hamono in Echizen

Yosimitu Kaijya | Santoku 165mm | Shirogami 2 | Western Deba The thin width of theYosimitu 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