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It has great edge retention and is fairly nice to sharpen
These knives have specific cutting styles and uses in the kitchen
Great for use on a wide variety of fish speices
Honesuke kaku is a poultry boning knife
A sharp gift for everyone
Yosimitu Kajiya | Mame 90mm | Shirogami 2 | Fukiurushi Single Bevel It has great edge retentionYosimitu 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 prewelded 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 industies, it is a
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