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Product detail
Kajiwara Damascus knives have their hagane /core/ forged from Hitachi Aogami 2 steel. This steel, also nicknamed Blue paper 2, according to the color of the paper in which it is packaged, represents the absolute top in the cutlery industry in Japan. Its high carbon content ensures a hardness of up to 63 HRC. The result is a blade that lasts a very long time. The core is protected on each side by a 15-layer nickel damask. The achieved pattern is called suminagashi, i.e. the drawing of ink poured into soapy water. The blade is decorated with an embossed kanji emblem. The oval handles are made of rosewood and pass smoothly into a ferrule of pakka wood. This is the most traditional way of making Japanese knives.
Hitachi Aogami 2 steel is known for its high carbon content. As it is not an anti-corrosion material, it requires maintenance in the form of thorough drying and application of a fine layer of Hamono Abura oil, Camellia oil after use. Possible color instability /patina/ is a natural attribute of this material.
Due to the limited capacity of small series manual production, we have only a limited number of these knives. Thank you for understanding.
© 2010-2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk, all rights reserved. Photographs and texts are protected by copyright, and their use is not possible without the consent of the author.
About producer
Kajiwara kitchen knives come to us from the Tosa region, which today belongs to Kochi prefecture on the southern Japanese island of Shikoku. The adjacent Niyido River basin is dotted with fertile rice fields and dense forests. It is a land of fishermen and traditional crafts.
Although Tosa was founded as a city only in 1959, the history of this province goes back to before the Edo period. Today, nearly seventy-year-old Tsutomu Kajiwara-san belongs to the third generation of renowned blacksmiths. Together with his son-in-law, he creates the most perfect kitchen knives in the area exclusively by hand in a traditional way. Just run your finger along the blade made of uncompromising Hitachi Aogami 2 steel and you will immediately know who you are dealing with. This royal material reaches a hardness of up to 63 HRC and is considered as one of the highest quality steels in the industry in Japan. Kajiwara-san transforms individual layers of noble material into a rich damask pattern also called suminagashi, reminiscent of his handwriting. It has unique depth and sharpness. His second specialty is the elegant Kurouchi blades. Their timeless rustic black finish is popular all over Japan.
Kajiwara kitchen knives are a symbol of craftsmanship applied to the highest quality materials. The blade, made of Hitachi Aogami 2, goes through a guard of pakka wood into a handle of exotic rosewood.
©2010-2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk, all rights reserved.
Photos and texts are protected by copyright law and their use without the author's consent is not possible.
