Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm
Kajibee "Seishin" White 2 Gyuto 240mm

Kajibee "Seishin" White 2 Gyuto 240mm

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Specifications 

Style: Gyuto
Weight: 267g
Blade Length: 250mm
Thickness @ Heel: 4mm
Thickness @ Mid: 2mm
Thickness @ 1cm From Tip: 0.6mm
Blade Material: Shirogami Carbon Steel core + Soft Iron Kurouchi Clad
Handle Material: Mono Ebony
HRC: 63

 

Introducing

Kajibee

Kajibee knives are hand-forged by master blacksmith Kunio Ishikawa and his son. They are located in a quaint, traditional factory in the historic knife making city of Sanjo, Japan. Master Ishikawa prefers to only use traditional Japanese steel such as White, and Blue Paper steels from Hitachi Yasuki Steel. All Kajibee knives are hand-forged in a traditional wood-fired oven and then hand polished. This technique has been passed down from father to son for many hundreds of years.

Blade Type

The Santoku knife, a classic in Japanese kitchens, translates to "three virtues," symbolizing its proficiency in slicing, dicing, and mincing. With a shorter, versatile blade and a balanced design, it's ideal for a range of tasks, from cutting meat to chopping vegetables, making it a beloved all-purpose tool.

Steel Type

White Steel is the purest of the Japanese high -carbon steels made by Hitachi Metals. It can be forged to extremely high hardness, sharpened extremely easily (even for novices), and takes a scalpel like edge with ease. Being this pure and lacking any stainless properties, this steel is very reactive and will rust quickly if not dried after use, and oiled between uses.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

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