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and patina from steel without damaging the blade
is a double bevel
The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish
For over 100 years the family factory has made knives and is currently managed by the fifth generation blacksmith Mitsuo Nagao
Yosimitu Kaijya | Santoku 165mm | Shirogami 2 | Western Cooking and patina from steel withoutYosimitu 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
