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The "Satsuma-no-Kajiya" is settled in Southern part of Kagoshima, Kyu-shu, Japan.
Kajiya means a blacksmith in Japanese. We have started the Blacksmith activity since 1919.
The business is started the business with wheel of horse-wagon. And then involved Agricultural tools such as reaping hook,  hoe and so on.
More than 20 blacksmiths were in Satsuma region, but most of blacksmiths were gone...
We are still making the product with legacy style, this is our culture.

We are produced our Kitchen Knife products on this Online shopping.
Japanese style kitchen knife is composed two kind of metal which is soft(jigane) and hard(hagane). In the making process for the blade, the two metals were pressed by a hummer or machine to stay out from the hard metal(hagane).
If the blade is only the hagae portion, it will strong but easy to chip. The soft portion has a flexibility to support the hagane. There is good balance.

Also, the most important process is Yaki-ire (Heat-shock Tempering) and Yaki-modoshi(Tempering). The Yaki-ire and Yaki-modoshi(tempering) temperature is secret of Kajiya. Because, this process is determined the hardness of the blade.

For instance, the Kitchen knife needs sharpness to cut vegetable, meat and fish.
When use a good sharpness kitchen knife, the cooking will be easy and more fan.
Also, the edge of the cutting shape is cleared, the taste will be different...

We confident our product is good for enjoying for your cooking!!

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