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Gyuto translates to “meat sword”
they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods
Our focus on small quality-controlled batches ensures each knife is correctly cared for from start to finish
The pointer finger can be positioned forward on the knife to give fine control when butchering or doing delicate work
free forging his blades from pre-welded “Rikizai” steel and grinding the edge by hand
Yosimitu Kajiya | Gyuto 210mm | Shirogami 2 | Ebony Petty Gyuto translates to “meat sword”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 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
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