Kaijin-Knives

The Kaijin line pairs a reactive Aogami Blue #2 carbon steel core with a stainless san mai cladding, giving the edge the sharpness and edge retention carbon steel is known for while keeping the rest of the blade easier to live with day to day. Each blade is hardened to 61 to 63 HRC and finished in migaki, a bright polished surface that shows off the san mai construction line where the stainless cladding meets the carbon core, and every knife is fitted with an ebony handle. The line spans a bunka, a santoku, a kiritsuke, and a 210mm gyuto, so there is a shapeening for nearly every task in the kitchen. Browse the full lineup below.