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His knife style is called “Hakata”
He tells me that he strives to continuously improve his skill day-by-day
Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute
Great for stashing your stir-fry essentials like ginger
they feel like an extension of your hand
Ken Kageura Aogami Damascus Tanto L meta-giftguide His knife style is calledAbout Ken Kageura: Born in 1942, Ken Kageura is a 25th generation blacksmith and has been making knives for over 50 years. Hailing from the city of Yusuhara on Shikoku Island, his methods are super cool; old school and modern all at the same time. Kaguera san puts more effort than most into making his knives. The primary example of this is his penchant for recycled materials. He often uses scrap metal in the form of discarded hand tools, or even a
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