KAGEKIYO
This original brand is the culmination of tireless refinements with skilled craftsmen, with the goal of further improvement, yet based on the tradition of Sakai forged knife. The incomparable sharpness and the user friendliness are now known to those in the know. More options available now as western style knives have been added to the series.
We seek our ideal hatsuke (sharpening) in our workshop, which we built with the goal to preserve and pass on the tradition to the next generation.The highly durable Urushi lacquered handles are designed with the use overseas in mind (where handle replacement is less available, where wood is more prone to cracking due to drier climate). They are crafted by Momose Juntetsu, an authrised traditional craftsman of Urushi lacquerware.
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Hand forged from Yasuki Specialty Steel and sharpened by skilled hands, the blades are sharp and easy to resharpen at the same time. Delicate finish with attention to every detail to cater for the needs of professional chefs. To make the octagonal handle even more comfortable to grip, three sides on which you put your finger are rounded. The knives are given the “Traditional Сraft Products” certificate, meaning they passed the examination by The Federation of Sakai Blades Commerce and Industry Associations.
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The blades are constructed of Chromax steel core with softer stainless steel outer layers, making their edge sharp like a hagane steel edge while providing corrosion resistance and easy maintenance. The Chromax edge changes its colour over the time of use, but this does not cause corrosion; rather, this is considered to increase the charm of the knife with age, so please enjoy it. The hamaguri-ba (edge with clam-shaped bevel) provides outstanding sharpness and ease of resharpening at the same time. Though these knives are of classic Japanese style, they are quite user friendly, and provide easy maintenance.
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Hand forged from Yasuki Specialty Steel and sharpened by skilled hands. The sharpness lasts especially long among our nagagire (prolonged sharpness) knives; resharpening is easy; and the hatsuke (sharpening) is of top quality. Finished with attention to every details. The unique octagonal handle gets slightly thinner as it approaches the blade, making it easier to grip. Characterised by the beauty of its bright and uniquely Japanese “lustre red.” Finished with traditional Japanese Kiso lacquerware, it is not only easy on the eye but also highly functional: water resistant, highly durable, and naturally antibacterial.
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Hand forged from Yasuki Specialty Steel and sharpened by skilled hands. The sharpness lasts especially long among our nagagire (prolonged sharpness) knives; resharpening is easy; and the hatsuke (sharpening) is of top quality. Finished with attention to every details. The unique octagonal handle gets slightly thinner as it approaches the blade, making it easy to grip. Characterised by the beauty of its right and uniquely Japanese “lustre green.” Finished with traditional Japanese Kiso lacquerware, it is not only easy on the eye but also highly functional: water resistant, highly durable, and naturally antibacterial.
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Hand forged from Yasuki Specialty Steel and sharpened by skilled hands, these knives are sharp, easy to resharpen and finished with attention to every detail. The unique octagonal handle gets slightly thinner as it approaches the blade, making it easy to grip. Finished with traditional Japanese Kiso lacquerware, it is not only easy on the eye but also highly functional: water resistant, durable, and antibacterial.
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Mizuhonyaki (water quenched honyaki) - the finest of forged knives. Unlike other knives forged with soft iron, a honyaki is forged from one pure piece of hagane steel, and water-quenching it is so difficult that only few are capable of it even in Sakai. The cutting edge is sharpened as flat and thin as possible. These knives are the result of our commitment to Monozukuri, dedication to craftsmanship.
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Mizuhonyaki (water quenched honyaki) - the finest of forged knives. Unlike other knives forged with soft iron, a honyaki is forged from one pure piece of hagane steel, and water-quenching it is so difficult that only few are capable of it even in Sakai. The cutting edge is sharpened as flat and thin as possible. These knives are the result of our commitment to Monozukuri, dedication to craftsmanship.
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Mizuhonyaki (water quenched honyaki) - the finest of forged knives. Unlike other knives forged with soft iron, a honyaki is forged from one pure piece of hagane steel, and water-quenching it is so difficult that only few are capable of it even in Sakai. The cutting edge is sharpened as flat and thin as possible. These knives are the result of our commitment to Monozukuri, dedication to craftsmanship.
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A thick billet with a Yasuki blue steel (Hitachi YSS Aogami 1) core is hammered thoroughly into a blade by skilled blacksmiths. Forged and sharpened making sure that the weight is well distributed through the blade. The sharpness and the edge retention set these knives apart from other knives with Yasuki blue steel. Exceptional fit and finish with the distinctive pattern of the layered steel and hamon line. The ebony handle is durable and gives a stable grip. Also characterised by its visually impactful jet-black colour.
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A thick billet with a Yasuki blue steel (Hitachi YSS Aogami 1) core is hammered thoroughly into a blade by skilled blacksmiths. Forged and sharpened making sure that the weight is well distributed through the blade. The sharpness and the edge retention set these knives apart from other knives with Yasuki blue steel. Exceptional fit and finish with the distinctive pattern of the layered steel and hamon line. The unique octagonal handle gets slightly thinner as it approaches the blade, making it easy to grip. Finished with traditional Japanese Kiso lacquerware, it is not only easy on the eye but also highly functional: water resistant, durable, and antibacterial.
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High quality Yasuki Specialty Steel is forged and sharpened by skilled craftsmen. We pay attention to every detail and do not compromise on sharpness and ease of resharpening. The unique octagonal handle gets slightly thinner as it approaches the blade, making it easy to grip. Finished with traditional Japanese Kiso lacquerware, it is not only easy on the eye but also highly functional: water resistant, durable, and antibacterial.
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High quality stainless steel is forged and sharpened by skilled craftsmen. We pursue even greater user experience while cherishing traditional techniques. High hardness stainless steel (Yasuki Ginsan Steel, or YSS GIN 3) provides pro-level sharpness and ease of maintenance at the same time. The unique octagonal handle gets slightly thinner as it approaches the blade, making it easy to grip. Finished with traditional Japanese Kiso lacquerware, it is not only easy on the eye but also highly functional: water resistant, durable, and antibacterial.
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High quality stainless steel is forged and sharpened by skilled craftsmen. The edge is sharpened thoroughly with outstanding skill and technique, resulting in easy kobazuke (adding an extra microbevel to the primary edge) and resharpening. Beautiful vertical hairline finish, detailed and careful honing. The handle is made of walnut, the wood also used for high-end furniture, making it durable and water resistant.
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High hardness stainless steel core is clad with numerous layers of steel, creating beautiful Damascus pattern. Sharpened much more carefully and thoroughly than ordinary western knives, the edge is super thin. The handle is made of high-end laminated wood, ensuring water resistance and durability. While retaining the appearance of a Japanese handle, it has a nice weight in the hand like western handles.
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High hardness stainless steel core is clad with numerous layers of steel, creating beautiful Damascus pattern. You can also enjoy the blackened stainless steel blade changing its colour over the time of use. Sharpened much more carefully and thoroughly than ordinary western knives, the edge is super thin. The handle is made of walnut, the wood also used for high-end furniture, making it durable and water resistant.
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Hand forged from high quality V Gold 10 stainless steel and sharpened by skilled hands. Finished with attention to every detail. Features pro-level sharpness, ease of maintenance, and ease of resharpening. The unique octagonal handle gets slightly thinner as it approaches the blade, making it easy to grip. Finished with traditional Japanese Kiso lacquerware, it is not only easy on the eye but also highly functional: water resistant, durable, and antibacterial.
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Hand forged from high quality V Gold 10 stainless steel and sharpened by skilled hands. Finished with attention to every detail. Features pro-level sharpness, ease of maintenance, and ease of resharpening. The unique octagonal handle gets slightly thinner as it approaches the blade, making it easy to grip. Finished with traditional Japanese Kiso lacquerware, with tin glitter on both sides. It is not only easy on the eye but also highly functional: water resistant, durable, and antibacterial.
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With a high hardness stainless steel core inside, both sides of the blade have tsuchime (hammered) finish. This is not only beautiful but also functional as it helps food fall off the blade. Sharpened much more carefully and thoroughly than ordinary western knives, the edge is super thin and provides easy resharpening while retaining sharpness.
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High hardness stainless steel core is clad with numerous layers of steel, creating beautiful Damascus pattern. Sharpened much more carefully and thoroughly than ordinary western knives, the edge is super thin.The well-balanced handle is made of Micarta, high quality laminated wood, which is water resistant and highly durable. Mirror polished by hand, resulting in comfortable grip and beautiful appearance.
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For product order, re-sharpening, and OEM, please contact us from here.
