*Sharpener's notes: Kasumi finished the wide bevels. Microbevel edge touchup.

The Tadafusa Nashiji line is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. We find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel!

This Ajikiri is a fun little knife that has a paring knife's length but much more height, giving you the ability to more cutting board work. This little knife is great for small fruits or veggies, and super versatile and different from your regular paring knife! It was originally used to cut small fish called 'horse mackerel (Aji in Japanese)', and made in a single-bevel design, but this one from Tadafusa is double-side. We recommend these blades to anyone looking for a versatile and short blade that will keep an edge for a long time and take on a beautiful patina along the edge.