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VG10 and VG1 are stainless steels that make great kitchen knives
keeps an edge for a good amount of time and is not too delicate
The pointer finger can be positioned forward on the knife to give fine control when butchering or doing delicate work
a wire is then feed through the spike and down the spinal column
The single bevel knife is a ‘chisel edge’ traditional Japanese style cutting blade
Yosimitu Kaijya | Bunka 180mm | ZA-18 Damascus | Rosewood mono VG10 and VG1 are stainlessYosimitu 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
