Forged, thin-blade finish for unparalleled sharpness.

Rugged and cool. kaji Knife Nakiri IBUSHI.

This is the sharpness that only a blacksmith can create. The "Kaji Knife" kitchen Knife series.
We have used VG-10 steel, which combines sharpness, durability, and ease of maintenance, and made it even tougher through cold forging. We adopted a 2mm blade thickness in pursuit of a sharper edge. The lightweight finish ensures you won't tire even during long sessions of use. Naturally, it is made of stainless steel for excellent rust resistance, and it features a cool design with a hammered finish created by hammer strikes and a "kiritsuke" (angled) tip. The handle is made from smoked oak, characterized by its natural, deep-toned color that retains the texture of the wood. The finish is oil-treated to bring out the depth of the color. The santoku-style grip fits the hand comfortably and ergonomically, preventing fatigue during extended tasks. This is a knife that will leave you surprised and smiling every time you cut.
Kaji Knife Nakiri IBUSHI is a collaboration product between Ikeuchi Hamono and amenoma. It offers a sharpness unique to handmade work by "craftsmen" honed over many years. The Nakiri is for vegetables. It is useful for cutting thick ingredients like slicing daikon radishes or shredding cabbage. Before the birth of the santoku knife, the nakiri knife was the go-to kitchen knife for home use. (It can also cleanly cut soft bread with a light draw.) It can be used by both left- and right-handed people.
The smoked oak used for the IBUSHI handle is wood that has been smoke-treated. When washing it for the first few times, brown water (tannin dissolved in water) may seep out. Please use it with peace of mind, as it is harmless.

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 pattern of the blade and the smoked-color handle create a design you'll never tire of and will cherish for years. You might find yourself wanting to cut everything because the slicing feel is so effortless. While its long-lasting sharpness is a key feature, improper use can cause the blade to chip. Being a natural wood handle, it will fade with each wash, but you can restore the original deep color by maintaining it with specialized oil. Regular maintenance is the secret to long-term enjoyment. 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.

※Resharpening service is available. For details, please see the sharpening image in the "Maintenance" section.
Amenoma can perform resharpening if the blade chips. If the handle cracks, replacement repair is also possible.