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.
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