Japanese Knives

 

There are a number of different types of Japanese kitchen knives. There are two classes of traditional Japanese knife forging methods: honyaki (mono steel) and kasumi. Honyaki are 'forged from one material. This is generally a top-grade knife-specific steel. Kasumi are made from two (or more layers of) materials: "hagane" (hard brittle cutting steel) and soft iron "jigane" (protective steel) welded together.

ALL ITEMS ARE SUBJECT TO AVAILABILITY!

Accessories     DEBA Honesuki

 

 

Gyuto     Nakiri Petty
     
Santoku Unagi-Saki Usuba

   

   

Takobiki / Takohiki Sujihiki / Yanagiba
 


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