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Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making
Iminashi 10
corrosion resistant cutlery steels
The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish
the santoku is generally smaller in length and perfect for any small prep job
Tsunehisa | AUS8 | Gyuto 210mm Santoku/Bunka Junichi Ide is the 3rdTsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to meat sword, but it is a versatile all round kitchen knife that
