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Home | Fixed Blade | Kaji-bei 135mm Makiri Fishermans Knife Kigami Steel

Kaji-bei 135mm Makiri Fishermans Knife Kigami Steel

$62.60
$62.60
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Kaji-Bei knives are forged and ground in a small workshop behind the smith's house in Sanjo Niigata. Ishikawa-san specializes in smaller knives with a good portion of the makiri (fisherman's knives) used in Japan coming from his small workshop.

Ishikawa-san's knives have a distinctive Sanjo accent with their thick spines and generous proportions. While these are very reasonable priced with simple plastic ferruled wood handles Bei-san's work is very consistent, evenly forge drawn thin blades and clean grinds. Dare we call his shirogami 2 a poor man's Shigefusa?

Carbon steel will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Rust can be removed with a light abrasive.



About This Knife

Fish Butchery

Designed specifically for fish breakdown.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Makiri

Listed Length: 135mm
Total Length:
Edge Length:
Heel Height:
Spine Thickness:
Weight:
Orientation: Right-handed

Blade Type: Carbon Steel
Steel Type:
Steel Hardness (HRC):
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Wood

  • This is a carbon steel knife made from hard steel.
  • Carbon steel knives develop a dark patina and require attentive care.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust will form with long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • New deba edges are thin. Avoid excessive twisting to avoid edge damage.
  • Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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Takarazukushi Porous Ceramic 220 Flattening Stone

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Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

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Bernal Cutlery Monodiachrome Precharged Microfiber Strop

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Bernal Cutlery Vanadium Carbide Precharged Abrasive Strop

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Atoma #140 Diamond Stone With Handle

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Atoma #140 Diamond Stone with Holder

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Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

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About Kaji-Bei

Sanjo, Niigata, Japan

Kaji-Bei knives are made by Yoshikazu Ishikawa in his backyard forge in Sanjo, Niigata. A one-man workshop, Ishikawa specializes in practical, hand-forged tools like nakiri and traditional makiri. Every knife is crafted by eye—hammered, shaped, and sharpened by hand—resulting in thin, ready-to-use edges and rustic charm. Ishikawa also performs in Kabuki theater, and that spirit shows in his bold, characterful work. Kaji-Bei knives represent true small-batch craftsmanship, with each blade reflecting a quiet mastery and a deep connection to Sanjo’s blacksmithing heritage.

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