Kajibee knives are hand forged and polished by a father and son team led by master smith Kunio Ishikawa in the renowned knife making area of Sanjo, distinct for their distal taper, with a beefy spine at the handle, and thinner at the tip. Ishikawa-san chooses to work with only traditional materials like the Aogami #2 used to make these beautiful Nakiri. These knives from Kajibee are great workhorse knives. They feature a slightly thicker blade with nice geometry meaning while they've got a solid feel in the hand, they still perform well, and leave plenty of room on the bevels to fine tune them to your taste. These knives have a food safe lacquer over the bevel to keep it from rusting. This will wear off naturally with use. If you'd like to remove it, acetone works very well!