Chefedup

Chefedup Hey Everyone! This page is ME starting a visual portfolio of all projects I am working on.

I partner with chef knife/gear companies to find great quality products that don’t slice your wallet in half, and make a lot of food along the way!

KNIFE P**N Yosimitu KajiyaMaker: Junichi Ide Region: Shimabara, Nagasaki prefecture, JapanBlade: San Mai- Iron clad Clad...
02/05/2026

KNIFE P**N

Yosimitu Kajiya

Maker: Junichi Ide

Region: Shimabara, Nagasaki prefecture, Japan

Blade: San Mai- Iron clad Clad White #2

Handle: maple wood or poplar wood

150mm petty- maple handle

160mm santoku - maple handle

160mm Nakiri - maple handle

160mm Bunka- maple handle

180mm gyuto- maple handle

190mm kiritsuke poplar handle

210mm gyuto - poplar handle

240mm gyuto - poplar handle

These knives have seriously blown my expectations. Incredibly thin, light, and RAZOR sharp. Every detail is different per each knife due to being hand made. It’s like each knife has its own personality and characteristics. From the different colors (red/blue/green) in the kurouchi (black on the blade) from the type of anthracite (coal) used during forging to the individual hammer strikes. These knives are FULL of surprises and in allllll for it.

Which one is your favorite?

(I fell in love with this funayuki shaped santoku. It will make the best petty EVER! 😂)

These knives are NOW LIVE on my site (LINK IN BIO)
Have a great day everyone!

🚨TAKAYUKI IWAI KNIVES HAVE ARRIVED 🚨 Directly from the hammers of Takeshi Iwai (mastersmith) out of Echizen city, Japan...
01/07/2026

🚨TAKAYUKI IWAI KNIVES HAVE ARRIVED 🚨
Directly from the hammers of Takeshi Iwai (mastersmith) out of Echizen city, Japan. These hand forged knives absolutely scream “traditional Japanese forged”. The thick necks, beautiful forged distal tapers, and unreal quality. All four knives are Sanmai construction (3 layers) Iron clad (outter layer) with a Aogami 2 (blue 2 steel).
Gyuto 210mm - $240
Gyuto 180mm -$220
Santoku 170mm - $200
Nakiri 165mm - $200
All the knives come handled with a gorgeous black pakkawood (cap) and rosewood (body) D shaped wa handle.
There truly is something exquisite about hand forged knives. The color hues on the blades kurouchi (type of coal used during forging, the subtle differences in each knife, and to know what your holding came from another human beings heart and soul from 6-7,000 miles away. Makes these so much more than “just another chef knife.”
Takayuki Iwai knives will be trickling in all the year so stay tuned to see what comes next! 👍

Which one of the four knives is your favorite?

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