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The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish
and patina from steel without damaging the blade
VG10 and VG1 are stainless steels that make great kitchen knives
high-carbon Molybdenum Vanadium stainless steel blades and a mono steel construction
Though they are a taller knife
Yosimitu Kaijya | Santoku 165mm | Shirogami 2 | Western Cooking The Amata Otoshi knife isYosimitu Kajiya is a family run Kajiya (Smithery) in the small town of Shimabara, Nagasaki Prefecture and was established in 1937. Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making; free forging his blades from pre welded Rikizai steel and grinding the edge by hand. Yosimitu Kajiya has always specialised in kitchen knives but also makes tools for the local agricultural and fishing industries, it is
US$ 58.58
US$ 120.72
US$ 104.00
