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Home | Japanese Kitchen Knives | Kaji-bei 120mm Ajikiri Light Ko-Deba SK Steel

Kaji-bei 120mm Ajikiri Light Ko-Deba SK Steel

£32.41
£32.41
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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. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Brand: Kaji-bei
Smith: Ishikawa-san's
Producing Area: Sanjo Niigata
Profile: Ko-Deba
Size: 120mm
Blade Type: Carbon Steel
Steel Type: SK Steel
Handle: Ho Wood Plastic Ferrule 
Total Length: 235mm
Handle Length: 105mm
Handle to Tip Length: 130mm
Blade Height: 40mm
Edge Length: 124mm
Thickness: 3.5mm
Weight: 87g
Hand Orientation: Right-Handed

 

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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