Traditional craftsmen working on this product
Shogo Yamatsuka
Japanese Knife Ginsan Craftsmanship
- Mr. Yamatsuka began his career as a blacksmith in 1974, and in 2012, he was recognized as a traditional craftsman with excellent forging skills in the Sakai blade-making sector.
- He is a craftsman in Sakai, rare for his mastery of Ginsan steel.
- Building on the rust-resistant Ginsan forging techniques learned from his father, he is always aiming to improve his skills.
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. High-quality Japanese Knive
KIREAJI offers high-quality knives crafted by skilled artisans from Sakai City. Utilizing traditional techniques and carefully selected materials, we achieve superior sharpness and durability.
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2.Genuine Sharpness
To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.
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3. Lifetime Knife Use
Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.
Features of Blue Steel#2
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Stable Sharpness
Blue Steel #2 is a material with a high carbon content, making it extremely hard. When sharpened, it exhibits a sharp edge that lasts for a long time.
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Wear Resistance
Due to its high hardness, knives made from Blue Steel #2 maintain their sharpness for extended periods compared to regular knives.
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Ease of Sharpening
Compared to Blue Steel #1, Blue Steel #2 has better abrasion resistance on sharpening stones, making it easier to sharpen.
Recommended Users for Blue Steel #2
- Professional knife craftsmen and experienced knife users
Blue Steel #2 combines excellent wear resistance with superior sharpness, making it ideal for artisans. Its properties are particularly beneficial for professionals who perform precise cutting tasks daily. - Those who prioritize edge retention
With its ability to maintain sharpness for an extended period, Blue Steel #2 is suitable for chefs and culinary enthusiasts who prefer not to sharpen their knives frequently.
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)
