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Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making
Gyuto translates to “meat sword”
He always wanted to be a craftsman and moved to Tosa to train as a blacksmith
they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods
VG10 is a stainless steels that make great kitchen knives
Yosimitu Kajiya | Gyuto 210mm | Shirogami 2 | Ebony Petty Junichi Ide is the 3rdYosimitu Kajiya is a family run Kajiya (Smithery) in the small town of Shimabara, Nagasaki Prefecture and was established in 1937. Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making; free forging his blades from pre welded Rikizai steel and grinding the edge by hand. Yosimitu Kajiya has always specialised in kitchen knives but also makes tools for the local agricultural and fishing industries, it is
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