KajibeE Knives

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Nakiri Japanese kitchen knife Kajibe Shirogami KJB-007 16.5cm
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Nakiri Kitchen knife Kajibe Shirogami 16.5cm KJB-007
The Japanese Kajibe nakiri knife is designed for chopping vegetables and other foods. The handle is made of walnut wood. The blade is crafted from three layers of steel with a core of Shirogami No. 2 steel and soft iron facings. Kajibe knives are hand-forged by master blacksmith Kunio Ishikawa and his son in the Japanese city of Sanjo. Please note that Japanese kitchen knives have a very hard but thin cutting edge. These knives should not be used for cutting hard foods. The nakiri is not a kitchen cleaver and should only be used for soft foods. Since both the core and facings are made of steels that are not corrosion-resistant, please hand-wash the knife immediately after use and wipe dry.
€141.13

In stock

Gyuto Japanese kitchen knife Kajibe KJB-006 24cm
New
Gyuto Kitchen knife Kajibe 24cm KJB-006
The Japanese Kajibee chef's knife has a 24 cm blade. The blade is hand-forged using the San Mai method: the core is made of Shirogami (White #2) carbon steel with a hardness of 62–63 HRC, and the outside is covered with layers of stainless steel. The blade has a Kurouchi finish, a traditional dark coating. The blade is 240 mm long, 55 mm high, and 4.6 mm thick. The octagonal handle is made of walnut with a Macassar ebony bolster. The knife weighs approximately 220 g. This knife is not dishwasher safe: wash it and dry it thoroughly by hand immediately. The blade core is made of carbon steel, so rust may occur if not dried in a timely manner. This rust should be removed, and with proper care, a natural protective patina will form on the blade's surface over time.
€254.18

In stock

Nakiri Japanese kitchen knife Kajibe KJB-002 16.5cm
Nakiri Kitchen knife Kajibe 16.5cm KJB-002
Kajibe nakiri knife with blade length 165 mm. Nakiri's flat blade is meant for the push/pull chopping of vegetables. Handle is made of chestnut. Blade of this Kajibe nakiri knife is made of Aogami #2 iron clad steel. Weight is 190 g. Kajibe knives are hand-forged by master blacksmith Kunio Ishikawa and his son. This nakiri knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€141.13

In stock

Santoku Japanese kitchen knife Kajibe KJB-001 16.5cm
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Santoku Kitchen knife Kajibe 16.5cm KJB-001
Kajibe santoku knife with blade length 165 mm. Traditional Japanese chestnut handle. Blade of this Kajibe santoku knife is made of Aogami #2 iron clad steel. Kajibe knives are hand-forged by master blacksmith Kunio Ishikawa and his son. This santoku knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€141.13

Sold out

Kajibe knives are hand-forged by master blacksmith Kunio Ishikawa and his son. They are located in a quaint, traditional factory in the historic knife making city of Sanjo, Japan. Master Ishikawa prefers to only use traditional Japanese steel such as White, and Blue Paper steels from Hitachi Yasuki Steel. All Kajibe knives are hand-forged in a traditional wood-fired oven and then hand polished. This technique has been passed down from father to son for many hundreds of years.