Hello, my name is Yosuke Kamata, the fourth generation of Kamata Hakensha.

A kitchen knife is a “tool” for cooking, and its use and application differ depending on the person who uses it.

I would like to introduce the kitchen knives shown in the photo.

VG10 Triple Layer Steel, Slicer 240mm, All Stainless Handle, KAMATA

This is an original commercial-use all-stainless steel kitchen knife, even the handle, made by a long-established manufacturer in Tsubame-Sanjo, Niigata Prefecture, who has been making Western-style kitchen knives for a long time.

Suji-biki” is a type of knife used for trimming fat and removing muscle from beef.

However, since this knife has a double-edged blade, it can be used for various purposes as an all-purpose knife.

The customer who bought this knife for polishing this time said that he uses this knife to cut “gateau chocolat”.

The customer requested us to round off the edge of the knife because it is dangerous to cut with a sharp edge.

Normally, we do not accept processing to a special shape, but since this knife was sold by our company, we accepted the request for special processing.

We crushed the cutting edge once, rounded it, and polished it finely, so we think we were able to meet the customer’s request.

A customer once asked us to round the jaw (the pointed part at the bottom of the blade) at the edge of a kitchen knife.

This is to avoid hurting the hand when holding the knife short.

We also sometimes rounded off the cutting edge and jaw of small-sized kitchen knives and processed them as kitchen knives for children.

A kitchen knife is a “tool,” so the way to hold and use it varies from person to person.

We do everything possible to ensure that our customers can use our knives with peace of mind.

There is nothing better than to make your daily cooking and work more comfortable.

We hope that you, too, will find the knife that is right for you.

See you soon.

Yosuke Kamata, 4th generation of Kappabashi Kamata Hakensha.

*This is a translation by a translation tool.