Kawasaki Kajiya is a small family blacksmith shop in Shiroishi-cho, Saga Prefecture, on the island of Kyushu - a region with its own distinct knife-making tradition separate from the better-known centers of Sakai and Echizen. The shop has been producing blades for over 100 years and is now in its third and fourth generations, led by Mr. Kawasaki alongside his nephew Mr. Mizokami. They work with Hitachi White #1 (Shirogami 1) carbon steel throughout their lineup - one of the purest carbon steels produced by Hitachi, prized for its extremely fine grain structure, exceptional sharpness, and a sharpening response that produces a refined edge with relative ease. Iron cladding and a kurouchi (black finish, as-forged surface) complete the construction, giving these knives the kind of handmade character that only a small family forge can produce.
The tall petty is the most compact knife in the White #1 lineup - 110mm of blade length with a 40mm height that is notably tall for the format. That extra height makes the knife more capable at the board than a standard petty: the flat section handles push cuts through small vegetables, the belly opens up rocking motions, and the height gives knuckle clearance that narrower petty profiles lack. At 64g with a 2mm spine it is light and responsive. The ho wood oval handle and plastic ferrule are traditional and practical. This is a knife for cooks who want real Japanese carbon steel performance in a compact, precise format, and a family forge with a century of history behind it.
Care Instructions: White #1 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 - White #1 is one of the most responsive steels on the stone and rewards careful sharpening with a superb edge.
The tall petty is the most compact knife in the White #1 lineup - 110mm of blade length with a 40mm height that is notably tall for the format. That extra height makes the knife more capable at the board than a standard petty: the flat section handles push cuts through small vegetables, the belly opens up rocking motions, and the height gives knuckle clearance that narrower petty profiles lack. At 64g with a 2mm spine it is light and responsive. The ho wood oval handle and plastic ferrule are traditional and practical. This is a knife for cooks who want real Japanese carbon steel performance in a compact, precise format, and a family forge with a century of history behind it.
Care Instructions: White #1 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 - White #1 is one of the most responsive steels on the stone and rewards careful sharpening with a superb edge.
- Blacksmith: Kawasaki San
- Location: Shiroishi-cho, Saga Prefecture, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Hitachi White #1 (Shirogami 1)
- Cladding: Iron
- Finish: Kurouchi (Black Finish)
- Edge Grind: Even
- Handle: Ho Wood Oval
- Ferrule: Plastic
- Weight: 2.2 oz (64g)
- Blade Length: 110mm
- Total Length: 232mm
- Spine Thickness at Base: 2mm
- Blade Height: 40mm
