What Makes This Knife Truly Special
Rare Knife Featuring Beautiful Patterns Crafted by a Traditional Artisan
The knife showcases unique patterns created by glass bead shot finishing over a mirror-polished surface. Forged and sharpened entirely by a skilled traditional craftsman, this is a rare and exceptional piece.
Satoshi Nakagawa
Japanese Knives by the Youngest Traditional Craftsman in History
- His exceptional craftsmanship in producing high-quality knives was recognized, and he was officially certified as a traditional craftsman by the Sakai Chamber of Commerce and Industry in 2023.
- He produces blades that combine strength and beauty, utilizing a variety of steel materials.
- Nakagawa is sought after by top chefs, both Japanese and Western, and plays a pivotal role in supporting the industry.
Tadayoshi Yamatsuka
Master of Japanese Knife Mirror Polishing
- Mr. Yamatsuka was recognized as a traditional craftsman in 2022.
- Excelling in blade sharpening skills, especially for thin blades
- Renowned in Sakai for his mirror polished technique on Japanese knives.
KIREAJI's Three Promises to You
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1. Exceptional Japanese Knives
Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.
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2. For a Lifetime of Use
At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.
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3. Supporting the Joy of Continued Use
KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .
Features of Blue Steel #1
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Extremely High Hardness and Sharpness
Blue Steel #1 is a material known for its high carbon content, which contributes to its exceptional hardness. When properly sharpened, it can achieve an impressively sharp edge.
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Excellent Wear Resistance
Due to its high hardness, knives made from Blue Steel #1 maintain their sharpness for extended periods, holding their edge better compared to regular knives.
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Challenging to Handle
Blue Steel #1 is extremely hard, which makes it difficult to sharpen and may not be suitable for beginners. Due to its hardness, the sharpening stone can slip, requiring a skilled technique to sharpen effectively.
Recommended Users for Blue Steel #1
1. Professional Chefs
- High-end sushi chefs who rely on clean cuts for taste and presentation
- Experienced craftsmen with advanced knife skills
2. Those Who Prioritize Edge Longevity
- Advanced users who prefer minimal resharpening
- Professionals seeking the ultimate in cutting performance
3. Users Undeterred by Difficult Maintenance
- Those with advanced sharpening skills or willing to learn
- Users who can invest time in proper knife maintenance
Before Using a Knife
Knives are crucial tools in cooking, and understanding their proper usage helps maintain quality, durability, and safety. We hope our customers will enjoy using their knives for a long time and enhance their cooking experiences.
Daily Care of Japanese Knives
We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.
If you have any questions, please feel free to contact us. (Estimated reply time: within 10 hours)
