I have a soft spot for Tosa knives as, IME, the (potential) performance per dollar typically offsets the sometimes rather rough fit and finish. I've used a few Zakuri and Murata knives but Kajiwara is outside of my experience. Has anyone here used Kajiwara knives and would be willing to offer some impressions? I'm especially interested in their Funayukis and Nakiris in KU Aogami 1 or 2.
Kajiwara experience?
- Thread starter LostHighway
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I owned a cheap KU Augami gyuto from them many years ago. Thick blade, thin blade road. Sorta wedgy, yet good food releaser.
Thanks! Do you remember anything regarding the heat treatment and edge retention?
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I liked the steel. I remember liking the edge taking. This is like 7 years ago.Now that I think about it Mark had them listed at 52mm tall and my first one arrived at 49mm and I made him exchange me for a another one.
They might’ve been somewhat similar to Moritaka in some ways. But don’t quote me on that.
They might’ve been somewhat similar to Moritaka in some ways. But don’t quote me on that.
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Old Head
I like that they make a Blue #1, which is pretty rare these days. I think the funayuki is a traditional single bevel.
Being a Tosa knife the Funayuki should be double bevel. As far as I know it’s the regional rendition of this blade type.
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Old Head
Nah, the blue #1 is definitely single bevel.
True!
Thanks for the helpful choil shot
ChefShramrock
Well-Known Member
I had a 240 ku gyuto. Nice beefy knife. I had to do some thinning, especially on the tip. Performed very well afterwards & held an edge very well. I sold it to my sous chef. He loves it & still uses it daily.
