Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a Bunka style inspired by the Santoku and a 210mm Gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.Blacksmith: Kawasaki san
Location: Shiroishi-cho in Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 Carbon Steel
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even - 50/50
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 5 oz (144 g)
Edge Length: 160 mm
Total Length: 312 mm
Spine Thickness at Base: 3.0 mm
Blade Height: 45 mm
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a Bunka style inspired by the Santoku and a 210mm Gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
