Unrivaled sharpness. The Kaji Knife IBUSHI Series.
Rugged and cool. This is the razor-sharp "Kaji Knife" made by blacksmiths.
Made from V10 steel, which combines sharpness, durability, and ease of maintenance, and cold-forged for added toughness. A 2mm thickness is used for even greater sharpness. A lightweight finish that won't tire you out even during long hours of work. Of course, it is made of stainless steel for rust resistance, and features a cool hammered pattern created by hammering and a kiritsuke finish with a dropped tip.
The handle is the basis for the "IBUSHI" name. It uses smoked oak, which retains the texture of the wood and features a natural color, with a dark hue achieved by smoking the oak. The shape is also original. Based on the technology of the Saw-Blade Handle Manufacturing Workshop, we created a handle that is easy to grip and won't tire you out.
The foundation of Kaji Knife sharpness.
It lies in the traditional forging techniques of Ikeuchi Hamono a blacksmith workshop in Miki City, Hyogo Prefecture, JAPAN with 70 years of history. Founded in 1953 as Ikeuchi Kogatana Seisakusho, the company has manufactured over 1,000 types of knives, from small knives with blade lengths of just a few millimeters to large knives over 300mm, focusing primarily on small knives for gardening and woodworking.
Years of cultivated craftsmanship and experience support the foundation of the sharpness of the Kaji Knife series. Only a workshop that knows knives inside and out can achieve a design that prioritizes the cutting edge that users truly desire, not just functionality.
V10 steel is forged tough through cold forging, and by adopting a 2mm thin blade, it achieves both lightness that won't tire you out even during long hours of work and sharpness. During this forging process, the metal crystal grains are finely recrystallized, creating the strength, toughness, and sharp cutting edge required for a knife.
The hammered pattern is proof of being struck by a hammer.
The hammered pattern of Ikeuchi Hamono is created through a forging process where each one is carefully struck with a belt hammer. There are two types of forging methods: hot forging and cold forging, and the forging method is changed depending on the thickness of the blade. Kaji Knife has a 2mm thin blade, which can be forged through cold forging.
Through this forging process, the enlarged metal crystal grains are destroyed and recrystallize into fine, minute crystal grains. As a result, the strength, toughness (resilience), and sharp cutting edge required for a knife are created. The quenching and tempering process further refines it, completing this sharpness.
Currently, there are 4 types of "Kaji Knife IBUSHI". Introducing each model.
Kaji Knife Santoku 165 IBUSHI
The Santoku is an all-purpose type. It can be used for meat, vegetables, and fish, and this one knife can handle all cooking tasks at home. It features a sharp cutting edge that can cleanly cut even soft bread with just a light pull of the blade tip. Since it can be used regardless of whether you are right- or left-handed, it is a valuable addition to any home.
Kaji Knife Nakiri 165 IBUSHI
The Nakiri is a knife exclusively for cutting vegetables. It excels at cutting thick vegetables such as slicing daikon radish or shredding cabbage. Before the Santoku knife appeared, the Nakiri was the mainstream household knife. It features a sharp cutting edge that can cleanly cut even soft bread with just a light pull of the blade tip. Since it can be used with either right- or left-handedness, it is a recommended knife for vegetable lovers.
Kaji Knife Petty 150 IBUSHI
The Petty type is a compact and easy-to-handle size. The 150mm can be used universally and handles meat, vegetables, and fish. It features a sharp cutting edge that can cleanly cut even soft bread with just a light pull of the blade tip. It can be used with either right- or left-handedness. A type with a recommended carrying case is also on sale. It is popular as an outdoor cooking knife.
Kaji Knife Petty 120 IBUSHI
The Petty type is a compact and easy-to-handle size. The 120mm is convenient for working in the palm of your hand and can be used for meat, vegetables, and fish. It features a sharp cutting edge that can cleanly cut even soft bread with just a light pull of the blade tip. It can be used with either right- or left-handedness. A type with a recommended carrying case is also on sale. It is popular as an outdoor cooking knife.
A knife is an essential tool for cooking.
Kaji Knife has an amazing sharpness that makes cooking even more fun. The hammered pattern of the blade and the smoked handle are a design that you can love for a long time without getting tired of it. The cut of the ingredients is so light that you might accidentally cut too much.
It is also characterized by its long-lasting sharpness, but improper use can cause the blade to chip. The natural wood handle will fade with each wash. If maintained with a special oil, it will return to its original deep color. Regular maintenance is the secret to enjoying it for a long time.
After cooking, always wash it by hand, dry it thoroughly in the shade, and then store it. Please avoid using a dishwasher or dish dryer, as it can cause the handle to split. With proper care, Kaji Knife will support your cooking life for a long time.
amenoma Kaji Knife IBUSHI Series
Kaji Knife Santoku 165 IBUSHI
Kaji Knife Nakiri 165 IBUSHI
Kaji Knife Petty 150 IBUSHI
Kaji Knife Petty 120 IBUSHI
amenoma Kaji Knife IBUSHI With Genuine Leather Case
Kaji Knife Petty 150 IBUSHI With Genuine Leather Case
Kaji Knife Petty 120 IBUSHI With Genuine Leather Case
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