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Characteristics of the knife manufacturing process
This double-edged knife is made entirely from special stainless steel. It is rust-resistant and easy to maintain. It can be sharpened from either the left or right side.
A double-edged knife made of stainless steel sandwiched between two layers of stainless steel. It is resistant to rust and is relatively hard to chip because it is covered with soft stainless steel. It needs to be sharpened symmetrically.
A double-edged knife with soft iron sandwiched between steel. It has a sharp edge and is relatively resistant to chipping. In the past, this method was often used for household knives, but in recent years, many high-end knives are also made using this method. It needs to be sharpened symmetrically.
A double-edged knife with steel sandwiched between stainless steel. It has a sharp edge and its surface is resistant to rust, so you can keep it beautiful except for the part where the steel is exposed.
The single-edged knife "Honyaki" is made entirely from high-quality steel and has an excellent cutting edge. However, it is vulnerable to twisting and impact, and may chip or break if handled roughly.
The Kasumi knife is a single-edged knife made of layered steel and soft iron, which is characterized by its resistance to chipping and ease of sharpening. However, it may become bent after long-term use.
Single-edged knives made entirely from special stainless steel. They are rust-resistant and have a sharp edge, making them popular in recent years. Many of them are very specialized, so they require a good whetstone to sharpen.
This single-edged knife is made by layering special stainless steel and stainless steel. It is rust-resistant and easy to maintain, but it takes a little longer to sharpen because it slides on the whetstone more easily than a Hagane knife.
This double-edged knife is made entirely from steel and is popular for its sharpness and ease of sharpening.
If you don't wipe off the water, brown rust will appear.
This double-edged knife is made entirely from special stainless steel. It is rust-resistant and easy to maintain. It can be sharpened from either the left or right side.
A double-edged knife made of stainless steel sandwiched between two layers of stainless steel. It is resistant to rust and is relatively hard to chip because it is covered with soft stainless steel. It needs to be sharpened symmetrically.
A double-edged knife with soft iron sandwiched between steel. It has a sharp edge and is relatively resistant to chipping. In the past, this method was often used for household knives, but in recent years, many high-end knives are also made using this method. It needs to be sharpened symmetrically.
A double-edged knife with steel sandwiched between stainless steel. It has a sharp edge and its surface is resistant to rust, so you can keep it beautiful except for the part where the steel is exposed.
The single-edged knife "Honyaki" is made entirely from high-quality steel and has an excellent cutting edge. However, it is vulnerable to twisting and impact, and may chip or break if handled roughly.
The Kasumi knife is a single-edged knife made of layered steel and soft iron, which is characterized by its resistance to chipping and ease of sharpening. However, it may become bent after long-term use.
Single-edged knives made entirely from special stainless steel. They are rust-resistant and have a sharp edge, making them popular in recent years. Many of them are very specialized, so they require a good whetstone to sharpen.
This single-edged knife is made by layering special stainless steel and stainless steel. It is rust-resistant and easy to maintain, but it takes a little longer to sharpen because it slides on the whetstone more easily than a Hagane knife.
Recommended Santoku knives
A Santoku knife is a versatile knife that combines the features of a vegetable knife and a chef's knife.
It has a wide and stable blade that can be used for a wide range of cutting tasks regardless of the ingredient, making it a popular knife that is often chosen as a first knife.
Recommended Gyuto Knife
Gyuto is a versatile Western knife that can be used to cut meat, fish, and vegetables. Along with Santoku knives, it is becoming increasingly popular as a first knife for beginners.
The blade is long and curved, making it ideal for cutting chunks of meat, preparing sashimi, de-stripping tendons and preparing fish.
