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  • Takahashi Kajiya | Kudamono-bocho fruit knife | 11cm ・ 4⅓" | Knife Japan
  • Takahashi Kajiya | Kudamono-bocho fruit knife | 11cm ・ 4⅓" | Knife Japan
  • Takahashi Kajiya | Kudamono-bocho fruit knife | 11cm ・ 4⅓" | Knife Japan
  • Takahashi Kajiya | Kudamono-bocho fruit knife | 11cm ・ 4⅓" | Knife Japan
  • Takahashi Kajiya | Kudamono-bocho fruit knife | 11cm ・ 4⅓" | Knife Japan
  • Takahashi Kajiya | Kudamono-bocho fruit knife | 11cm ・ 4⅓" | Knife Japan
  • Takahashi Kajiya | Kudamono-bocho fruit knife | 11cm ・ 4⅓" | Knife Japan

Takahashi Kajiya Fruit Knife 110mm

$108.82
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Product Description

Takahashi Kajiya is located in Izumo, an area in modern-day Shimane Prefecture long associated with steel production in Japan. Behind the Takahashi family home are the remnants of a forge that dates back to the Muromachi period, sometime around the fifteenth century.

Mr Takahashi values the old ways and he crafts his knives accordingly, hammering them out entirely by hand on his anvil. All his knives are distinctive but the fruit knife is one of his more idiosyncratic knives, perfect for cutting fruit at the table.

Japanese rarely eat fruit as it comes - most likely it will be carefully peeled, pitted, cut into attractive pieces and served with helpful little toothpicks. Seems like a lot of work. Unless you have the right knife for it, of course.

Blade construction is warikomi, similar to a Japanese sword but here locally sourced Yasuhagane soft iron is the bread in a very thin shirogami#2 steel sandwich. Sharpening is straightforward, lie it flat on the whetstone and go. You'll want to do that because Takahashi san's blade work doesn't extend to final sharpening.

Note that the carbon steel is not rust resistant so normal wiping and drying rules for Japanese knives apply here also. 

As a hand-worked knife individual examples will vary in finish and very slightly in size. One knowledgeable purchaser suggested we describe it as "a functional hand-made knife without any fit and finish but with a great archaic character". So we have.

Blade steel: YSS Shirogami #2 | nantetsu
Bevel: Ryōba double bevel
Blade construction: Warikomi
  Left-handed available: Handle and blade suit both hands
Handle: Hounoki (magnolia)
Ferrule: Copper
Blade length: 110mm
Blade width: 25mm
Blade spine: 1.5mm
Handle length: 114mm
Handle thickness: 24x13mm
Weight in hand: 56g

 

Takahashi san

 

Product Reviews

  1. One Of My Favourites!

    Posted by James on 31st Dec 2017

    This was the first knife I ever ordered from Michael some months ago. The look of the blade caught my eye and I have loved it since. This is a true hand-forged knife in every sense of the word. No machinery touched this blade in its creation and that is rare in a world where machines do it all. Old world craftsmanship is hard to come by, but here it is. Of all my knives, this one gets the comments of interest most.
    Months after buying this, it is still one of favourites that gets daily use with my vegetable preparation. Strangely, although listed as a fruit knife I am yet to really use it for that!

    In hand the weight is good, not heavy or overly light. This is a very robust and tough knife you don’t have to worry about chipping or breaking (unless you abuse it of course). I use it to break down medium size pumpkins with no problems! It gets used daily on potatoes, sweet potatoes, pumpkins (peeling and breakdown), carrots, capsicum etc. A real work horse!

    The blade is made from Shirogami (white steel) no. 2, so expect to take good care of this knife with a regular maintenance routine. If you are happy to do this, in return you will be rewarded with a unique, truly hand-made, tough little knife that will outlive us all!

    For sharpening i have found the best routine is a diamond plate (or coarse Arkansas stone), with just a few alternating passes per side once per week to keep it in line (less often depending on use). Water stones are great, but i have found if you spend too much time on the water-stones, rust can begin to appear with these carbon steels especially in humid climates like mine. The above routine bypasses this issue....

    Lastly, i love knives and use many different kitchen knives on a daily basis just for the joy of it. But if you are only really after one knife that does the job of many and are happy to care for it over the years, this is one to consider. I look forward to ordering more Takahashi Kajiya.

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