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AUS10 core steel clad in damascus stainless steel with a tsuchime
Aogami is known for its sharpness and edge retention
Takashi Saji is the third generation blacksmith of Saji Knives
Shirogami #2 (Carbon)1
Sharpening Classes
Minamoto no Sukehisa | Yo Deba 180mm | SK | Bolster | Rosewood Isamitsu AUS10 core steel clad inA Vintage knife brand from Tokyo, blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952. Made from carbon steel these knives are sharp and sturdy with an asymmetrical bevel. This is a right handed Yo Deba or western style deba for fish butchery. It is a mono steel knife made from SK, high carbon steel. Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and
