High grade japanese kitchen knives

The way these razor sharp kitchen knives are made are no very different from how a katana is made. These knives comes in all shapes and sizes to suit the role it has to take in the kitchen, from slicing sashimi to butchering a whole tuna. Traditionally there are two methods in forging the knife,which are the honyaki and kasumi method. made with only one material Honyaki knives uses high carbon steel, which are differentially hardened, the same way they forge katanas. These knives are hard to maintain and sharpen, which require a highly trained chef to properly use it. Kasumi knives on the other hand are forged from high carbon steel and soft iron. this blade is easier to sharpen and maintain, but is less flexible compared to Honyaki knives. The pride of japanese chefs japanese kitchen knives maintain its reputation of the highest quality in the materials used and the traditional method when forging the knives.