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This is a single bevel kiridashi for fine work
The Kawahagi is a skinning knife
Meaning “Willow Leaf” the Yanagiba is a single bevel knife used for slicing fish into sashimi
#1000 & #400
The Japanese version of a western Chef’s Knife
Yosimitu Kajiya | Nakiri 160mm | Shirogami 2 | Red Oak & Horn VG1 This is a single bevelYosimitu 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
US$ 381.53
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US$ 15.99
US$ 18.12
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