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Japanese style knives

The Japanese Knives are honed on one side only, usually the right side for right-handed use (left-handed knives can be specially ordered).


Manufacturing methods for Japanese style knives can be classified as: Honyaki, Hongasumi, and Kasumi. These classifications are made according to a knife's " Kirenaga" or the period of time that the knife remains sharp. This sharpness is determined by the hardness, strength and the amount of impurities in the steel. Each classification of knives has its own advantages.


The intended use of the Knife as well as the level of experience of the user are important factor to consider when choosing a knife. Honyaki knives are the highest quality knives that one could buy because they are made of pure carbon steel, and they need advance techniques to produce. Honyaki knives maintain sharp edges for long periods of time, and do not lose their original shapes after repeated sharpening. The hardness of the Honyaki knives makes sharpening difficult, thus the maintenance of the knives is recommenced for experienced hands.
Hongasumi and Kasumi knives are made of high-carbon steel and soft iron. These blade do not have the endurance in sharpness of the Honyaki knives, but they are easier to sharpen because they are made with carbon steel core and soft iron outer layers.

Korin

Korin

Masamoto Sohonten

Masamoto Sohonten
 

Suisin

Suisin