Kajiwara
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.
-
Tsubaki Camellia OilOn stock19,00 €Kajiwara Ko Bocho KK-1 small kitchen knifeOn stock115,00 €Kajiwara Petty KD-1 utility kitchen knifeProduction terminated140,00 €Kajiwara Santoku KK-3On stock170,00 €Kajiwara Nakiri KK-2 vegetable knifeProduction terminated170,00 €Kajiwara Gyuto KK-4 chef knifeOn stock195,00 € 195,00 €Our partners
© Nippon Knives 2024, created by vibration.sk