Polished Santoku 165 Kaji-Bei

Production: Japan, Sanjo
Brand: Kaji-Bei
Model: Polished Santoku 165
Total Length: 305 mm
Blade Length: 165 mm
Blade Height: 50 mm
Blade Type: double-edged
Blade Finish: Migaki - polished
Steel: Aogami Blue Steel #2
Hardness: 62-63 HRC 

Kaji-Bei knives come from a small forge hidden in a center renowned for its blacksmithing tradition. The city of Tsubame Sanjo in Niigata Prefecture has a rich blacksmithing history dating back to 1635. Ishikawa-san, who runs the workshop, produces knives with strong spines and generous proportions that give them the characteristic flair of Sanjo city. He specializes in smaller types of knives, and his fishing knives Makiri are used throughout Japan. As for kitchen knives, he produces only Santoku and Nakiri knives, which you can now find in our portfolio. 

JP Kaji-Bei part of the Echigo Sanjo Blacksmith Group / Sanjo Kaji Dojo, 11-53 Motomachi, Sanjo-shi, Niigata 955-0072, Japan, +81-256-34-8080, kaji@city.sanjo.niigata.jp CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife has a blade made of Aogami Blue Steel #2 carbon steel with a Migaki finish and stainless cladding. Aogami Blue #2 is a traditional Japanese carbon steel alloyed with tungsten and chromium, characterized by excellent edge retention. It combines hardness with good toughness and relatively easy sharpening. The handle in D shape is made of lacquered chestnut wood with a plastic ring. 

Note: Delivered in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves:
Store knives in a dry place to prevent steel oxidation.
Wash knives by hand. Wipe with a dry cloth. Avoid using a dishwasher, which may cause edge damage.
Steel with a higher carbon content offers long-lasting sharpness but requires more care compared to stainless steel. The knife needs to be regularly oiled, preferably even before the first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil—preferably linseed or camellia.
Do not use the knife for prying, cutting, or chopping frozen products or hard materials such as bones, squash, and the like. The blade can chip or break.
Use a quality wooden cutting board.
Regularly sharpen the knife on a whetstone, but remember that Japanese knives have a different edge angle and require special and gentler whetstones. You can use a Japanese whetstone like KING or Suehiro.

More information can be found in the knife care section.