Tsutomu Kajihara knives are made in Tosa Japan. Mr. Kajihara is a third generation blacksmith and he is 64 years old. These knives are fantastic values since 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.
First and foremost,excellent service and packaging by CKTG.
This knife is exactly what I hoped it would be. An affordable gyuto capable of taking a sharp edge and hold it. I sharpen all my knives with Naniwa Chosera stones,and the stones were able to touch up my new blade easily. I processed a lot of root vegetables immediately after and the edge was still very acceptable. I would buy this knife again at this price point and I would definitely do business with CKTG again.
By: Nic L.
Good deal. Sharp affordable gyuto. Fit and finish is not great,but the knife got extremely sharp on naniwa chosera stones and stayed sharp after processing a bunch of root vegetables. Seems like a good heat treat.
By: Nic L.
Excellent value. Fit and finish leaves something to be desired,but that is more than made up for by the quality of the steel and heat treat.
This knife will serve as a great workhorse for prepping harder roots and veggies. It is by no means a thin blade,but the flat secondary and convex primary grinds make it glide through everything easily.
I would recommend this knife to someone who wants a workhorse knife for a good price and does not mind the maintenance required with carbon steel.