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#1000 & #400
Santoku 三徳
this creates food release on the left side of the knife
Takashi Saji is the third generation blacksmith of Saji Knives
The flat grind of the blade makes for good chopping board contact so no more “accordion” vegetables
Yosimitu Kajiya | Gyuto 180mm | Shirogami 2 | Quince & Horn Fujiwara #1000 & #400Yosimitu 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
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