Forged, thin-blade finish for unparalleled sharpness.

Rugged and cool. kaji Knife Santoku IBUSHI.

This is the true cutting performance of a blacksmith. Introducing the "Kaji Knife" kitchen knife series.
We've utilized VG10 stainless steel, which balances sharpness, durability, and ease of maintenance, and made it even tougher through cold forging. To achieve greater sharpness, we adopted a 2mm thickness. It features a lightweight finish that won't tire you out, even during long sessions. Naturally, it's made of stainless steel for excellent rust resistance, and it looks cool with its hammered "tsuchime" finish—created by striking with a hammer—and a pointed "kiritsuke" tip. The handle is made of smoked oak, characterized by a natural hue that retains the texture of the wood despite its dark color. It’s finished with an oil finish to bring out the depth of the color. The Santoku-style handle is easy to grip, fits comfortably in the hand, and prevents fatigue during extended use. This is a knife that never fails to surprise and bring a smile to your face the moment you cut with it.
Kaji Knife Santoku IBUSHI is a collaboration product between Ikeuchi Hamono and amenoma. It offers the unique sharpness only possible through handiwork honed by years of "craftsmanship." The Santoku is an all-purpose type. It can be used for meat, vegetables, and fish, and you can handle all your household tasks with just this one knife. (Even soft bread can be cut cleanly with a light draw.) It can be used comfortably by both left-handed and right-handed users.
The smoked oak used for the IBUSHI handle is smoke-treated wood. Initially, you may notice brownish water (tannin dissolved in water) seeping out when washing. This is harmless, so please use it with peace of mind.

amenoma Check!

A kitchen knife is an essential tool for cooking. The Kaji Knife makes cooking even more enjoyable with its astonishing sharpness. The hammered finish of the blade and the smoky-colored handle create a design that you will never tire of and will cherish for a long time. You might find yourself cutting too much because the sensation of slicing through food is so effortless. While a long-lasting edge is a feature, misuse can cause blade chipping. As it is a natural wood handle, the color will fade with each wash, but you can restore its original deep color by maintaining it with dedicated oil. Regular maintenance is the secret to long-term use. After cooking, please wash by hand and dry thoroughly in the shade before storing. Using a dishwasher or dish dryer may cause the handle to crack.

※Re-sharpening repairs are available. For details, please check the sharpening images in the "Maintenance" corner.
We can handle re-sharpening for blade chips and other issues at amenoma. If the handle cracks, replacement and repair are also possible.