Tsutomu Kajiwara-san is a third generation smith from Tosa, located in Kōchi Prefecture on the southern Japanese Island of Shikoku. His many decades of experience are evident in these very well priced knives.
The kurouchi knives are elegant representatives of the traditional rustic carbon blackened finish that has been popular throughout Japan for a very long time.
The heat treatment runs about 62 hrc.
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
- Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use on hard melons or items that may torque the blade.
- Use a sharpening stone to maintain the sharpness of the blade.
- Description
Tsutomu Kajiwara-san is a third generation smith from Tosa, located in Kōchi Prefecture on the southern Japanese Island of Shikoku. His many decades of experience are evident in these very well priced knives.
The kurouchi knives are elegant representatives of the traditional rustic carbon blackened finish that has been popular throughout Japan for a very long time.
The heat treatment runs about 62 hrc.
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
- Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use on hard melons or items that may torque the blade.
- Use a sharpening stone to maintain the sharpness of the blade.