Kajihara knives are made in Tosa Japan. Mr. Kajihara is a third generation blacksmith and he is 64 years old. These knives are have really nice grinds and nice damascus patterns on the blades and they're made with high quality Aogami #2 (Blue Paper #2) steel with good heat treatment and high hardness at HRC62. The handles on these knives are oval shaped and are made of rosewood with ebony ferrules.
After having used this for a few weeks I’ll say that it is simply a fantastic knife. I left a more detailed review on the forum but to summarize here: the blade is thick at the spine,but still fairly thin behind the edge,and has an excellent smooth grind that goes pretty much all the way up the blade. The knife exhibits relatively good non-stick properties,and the aogami steel sharpens up nicely and takes a wicked edge. It is definitely a workhorse-type knife,on the heavy end of wa-handled gyutos,but a better cutter than its thickness might suggest. Fit and finish was excellent,and the knife looks great. The edge is slightly asymmetrical because of the compound grind,but I haven’t noticed much in the way of steering issues. I would highly recommend it,with the caveat that you have to be looking for a heavier knife.