Kaji-Bei knives are forged and ground in a small workshop behind the smith's house in Sanjo Niigata. Bei-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?
This knife has a hard carbon steel core with iron cladding for added durability. The entire blade 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.