Chef’s Knife

Japanese Santoku blade made by Kajibe, a blacksmith team consisting of father Kunio Ishikawa and his son in the historic knife making city of Sanjo. The carbon steel blade has blued/black finish meaning the spine is black from some added corrosion protection and a unique rustic look. This will wear off somewhat with use. The blade is a san mai construction with the mild cladding forming the softer, grey area between the polished edge and the back spine on the bevels.

The high hardness of Japanese White #2 steel gives good edge retention qualities but will make these more brittle than Western chef knives. These are unique blades for chefs who will appreciate the tradition and skill that has gone into creating rustic looking blades in high-performance blades and will not use these as a chopper.

Each knife comes with an optional beautiful timber box with brass fixtures, with details and care instructions. Box available for purchase for $60.