Yosimitu Kajiya | Nakiri 160mm | Shirogami 2 | Red Oak & Horn Cooking Iminashi 10

Iminashi 10

The flat grind of the blade makes for good chopping board contact so no more “accordion” vegetables

His knives are very light with thin grinds

The honesuke kaku is for butchering poultry

This is a softer 1000 grit stone that is a great base stone for kasumi polishing

Yosimitu Kajiya | Nakiri 160mm | Shirogami 2 | Red Oak & Horn Cooking Iminashi 10Yosimitu 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