Yosimitu Kajiya Sujihiki 240mm VG10 Damascus

Yosimitu Kajiya is a family run Kajiya (Smithery) in the small town of Shimabara, Nagasaki Prefecture and was established in 1937. Junichi Ide is the 3^rd 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 a traditional family run blacksmith. Junichi Ide wants to make sharp knives for everyone to use, Yosimitu Kajiya knives are thin, strong, rustic and built for daily use.

A Sujihiki, “meat slicer”, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food.