Kagekiyo Knives
Kagekiyo Knives
Kagekiyo Chef’s Knives: Mastercrafted in Sakai
Crafted in Sakai City, Japan—home to over 600 years of knife-making heritage—Kagekiyo knives embody elite craftsmanship. Forged by Baba Hamono, these knives are handmade by certified Dentou Kogeshi blacksmiths, recognized for preserving traditional Japanese techniques.
Each Kagekiyo knife is forged from premium blue carbon steel (Aogami) or white carbon steel, known for their incredible sharpness, edge retention, and responsiveness. With clean grinds and meticulous finishes, these knives are trusted by both professional chefs and serious home cooks.
Kagekiyo Knife Styles & Key Features
Explore a refined collection of Kagekiyo chef’s knives, including:
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Gyuto: A multipurpose chef’s knife ideal for slicing, dicing, and chopping.
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Sujihiki: A long, slender slicer perfect for proteins, sashimi, and roast carving.
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Petty: A compact utility knife, great for small tasks and precision work.
Cutlery Craftsmanship That Performs
Kagekiyo knives are known for their lightweight feel, exceptional balance, and precision-focused details like:
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Bevel & Shinogi Line: Enhancing food release and cutting control.
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Carbon Steel Blade: Offering easy sharpening and superior cutting performance.
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Urushi Lacquer Handles: Durable, water-resistant, and uniquely styled.
To keep your Kagekiyo kitchen knife performing at its best:
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Use a wood or soft plastic cutting board.
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Sharpen with a whetstone and maintain with occasional honing.
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Hand-wash and dry immediately after use.
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Store in a saya to protect the blade.
Elevate Your Japanese Kitchen Tools With Kagekiyo Knives
Whether you're expanding your collection of Japanese knives or investing in your first high-performance chef knife, Kagekiyo cutlery delivers elite sharpness, refined design, and enduring craftsmanship rooted in Sakai’s blacksmithing legacy.
Explore the full line of Kagekiyo knives today and experience a new level of performance in your kitchen.