Yosimitu Kajiya | Mame 90mm | Shirogami 2 | Fukiurushi Single Bevel These knives have specific cutting

These knives have specific cutting styles and uses in the kitchen

The benefit is a strong

The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish

the santoku is generally smaller in length and perfect for any small prep job in a home or commercial kitchen

and good sharpening

Yosimitu Kajiya | Mame 90mm | Shirogami 2 | Fukiurushi Single Bevel These knives have specific cuttingYosimitu 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 prewelded 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 industies, it is a