Santoku knife, Shirogami 2 with iron cladding, Kurouchi finish, teak handle - Kajibee
Kajibee is run by 3rd generation Kunio Ishiwaka and his son. We had the pleasure of meeting them during our 2019 trip to Japan. They are based in Sanjo and forge very traditntal style knives at an excellent price point.
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. This knife has been clad with iron so special care needs to be taken to prevent rusting.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal Bubinga mono wood handle
BLADE LENGTH: 165mm.
MAKER: Kajibee - Sanjo city, Japan
BEST FOR: Everything except bones.
SAUNDERS SAYS: "When we met I could tell it was going to be hard to get these knives but I really wanted them. The grind and distal taper is on Par with much more expensive knives."
Kajibee is run by 3rd generation Kunio Ishiwaka and his son. We had the pleasure of meeting them during our 2019 trip to Japan. They are based in Sanjo and forge very traditntal style knives at an excellent price point.
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. This knife has been clad with iron so special care needs to be taken to prevent rusting.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal Bubinga mono wood handle
BLADE LENGTH: 165mm.
MAKER: Kajibee - Sanjo city, Japan
BEST FOR: Everything except bones.
SAUNDERS SAYS: "When we met I could tell it was going to be hard to get these knives but I really wanted them. The grind and distal taper is on Par with much more expensive knives."
Original: $221.36
-70%$221.36
$66.41Description
Kajibee is run by 3rd generation Kunio Ishiwaka and his son. We had the pleasure of meeting them during our 2019 trip to Japan. They are based in Sanjo and forge very traditntal style knives at an excellent price point.
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. This knife has been clad with iron so special care needs to be taken to prevent rusting.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal Bubinga mono wood handle
BLADE LENGTH: 165mm.
MAKER: Kajibee - Sanjo city, Japan
BEST FOR: Everything except bones.
SAUNDERS SAYS: "When we met I could tell it was going to be hard to get these knives but I really wanted them. The grind and distal taper is on Par with much more expensive knives."
