The review that came in on this petty is the kind that says more than a longer one could. An experienced knife buyer who owns Matsubara and Yoshikazu Tanaka knives - two of the most respected names in Japanese carbon steel - picks up a Kawasaki Kajiya Blue #2 petty expecting a fill-in knife and walks away ranking this small family forge from Saga Prefecture, Kyushu alongside the best blue steel makers she owns. Kawasaki Kajiya has been forging for over 100 years in Shiroishi-cho, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami. That kind of endorsement from a serious collector is the most useful information a product page can carry.
The petty at 143mm and 38mm blade height with a 2.5mm spine is a lean, capable knife for in-hand work and fine detail cuts at the board. Blue #2 (Aogami 2) carbon steel at this level of construction - iron cladding, kurouchi (black finish, as-forged surface) finish, san mai - delivers a genuinely sharp edge with the edge retention that Blue #2 is known for over White steel. The walnut octagonal handle with black plastic ferrule is well-fitted and comfortable. At 88g the knife is light enough for extended in-hand work without fatigue.
What Customers Are Saying: One reviewer with an established collection of high-end blue steel knives including Matsubara and Yoshikazu Tanaka describes this petty as impressing well beyond expectations - easily handling fat trimming on pork chop, paper thin tip slices, and carrots with the kind of ease she associates with the top makers she collects. She rates this forge among the best blue steel blacksmiths she owns and notes she cannot wait to try more from this maker.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
The petty at 143mm and 38mm blade height with a 2.5mm spine is a lean, capable knife for in-hand work and fine detail cuts at the board. Blue #2 (Aogami 2) carbon steel at this level of construction - iron cladding, kurouchi (black finish, as-forged surface) finish, san mai - delivers a genuinely sharp edge with the edge retention that Blue #2 is known for over White steel. The walnut octagonal handle with black plastic ferrule is well-fitted and comfortable. At 88g the knife is light enough for extended in-hand work without fatigue.
What Customers Are Saying: One reviewer with an established collection of high-end blue steel knives including Matsubara and Yoshikazu Tanaka describes this petty as impressing well beyond expectations - easily handling fat trimming on pork chop, paper thin tip slices, and carrots with the kind of ease she associates with the top makers she collects. She rates this forge among the best blue steel blacksmiths she owns and notes she cannot wait to try more from this maker.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
- Blacksmith: Kawasaki San
- Location: Shiroishi-cho, Saga Prefecture, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2 (Aogami 2)
- Cladding: Iron
- Finish: Kurouchi (Black Finish)
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Black Plastic
- Weight: 3.1 oz (88g)
- Blade Length: 143mm
- Total Length: 267mm
- Spine Thickness at Base: 2.5mm
- Blade Height: 38mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Another winner, April 11, 2026Posted By: Colleen
Bought this thinking it would just be a fill in knife and boy am I impressed by what it can do! Was able to trim the fat off a pork chop with ease, do some paper thin tip slices and cut up carrots like they were butter. I am a big fan of Blue #1 and #2 steels and would rate this smith among the top blue steel makers I own, including Matsubara and Y.Tanaka. Can't wait to try the other knives by this maker. Thanks Mark and Sue!
Bought this thinking it would just be a fill in knife and boy am I impressed by what it can do! Was able to trim the fat off a pork chop with ease, do some paper thin tip slices and cut up carrots like they were butter. I am a big fan of Blue #1 and #2 steels and would rate this smith among the top blue steel makers I own, including Matsubara and Y.Tanaka. Can't wait to try the other knives by this maker. Thanks Mark and Sue!
