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Yosimitu Kajiya knives are thin
He is known for his tsuchime finishes and blending traditional blacksmithing techniques with modern metallurgy technology
so it is a versatile all round kitchen knife that can be used for rock or push cutting styles
with good hardness and toughness
That means that it’s not as prone to rusting
Tsunehisa | AUS8 | Deba 150mm | Rosewood 240 Yosimitu Kajiya knives are thinTsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world. The single bevel knife is a chisel edge traditional Japanese style cutting blade. These knives have specific cutting styles and uses in the kitchen. The deba is designed for fish butchery and excel at this job
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