Kokaji Kunitake, a master blacksmith, hails from a lineage of traditional Japanese blade makers. His family’s history in forging swords and knives spans generations, transitioning to knives as samurai declined. Renowned for meticulous hand-forging, Kunitake uses forge welding and differential tempering, preserving age-old methods. He crafts high-quality knives from premium materials, ensuring sharpness and durability.
Kunitake produces various knives, from kitchen to hunting, blending traditional and modern designs. His commitment to heritage involves teaching apprentices and holding workshops to pass down skills. Globally acclaimed, Kunitake’s knives are celebrated for their craftsmanship and functional excellence, embodying the legacy of Japanese knife making.
A Yanagiba knife (刺身包丁/柳刃包丁）is mainly for sashimi slicing. The blade is thicker with a long slim profile and single bevel edge. Also some people use it for meat slicing too. If you love raw fish dishes, then you will need one in your kitchen.
