TRADITIONAL JAPANESE KNIVES

Gou-Umanosuke-Yoshihiro

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Tojiro-Knives

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Masamoto-Sohonten

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MASAMOTO -SOHONTEN GYOKU-HAKU-KO(SHIRO-KO KASUMI)

The Masamoto’s Gyoku Haku-ko Kasumi Knives are made of a combination of white carbon steel #2 and soft iron steel. All products are handcrafted. White carbon steel enables the sharpest cutting edge for all users. Compared to Hon-gasumi knives, Kasumi knives are more affordable. Kasumi knives are ideal for beginners of Japanese traditional knives.

MASAMOTO -SOHONTEN GYOKU-HAKU-KO(SHIRO-KO HONGASUMI)

The Masamoto’s Haku-ko Hongasumi Knives are made of a combination of white carbon steel #2 and soft iron steel. All products are handcrafted. White carbon steel enables the sharpest cutting edge for all users. Compared to Kasumi knives, Hongasumi knives require many more steps during their forging process as well as craftsmen with superior skills. Hongasumi knives therefore, are higher quality and are ideal for both intermediate and advanced users.

MASAMOTO -SOHONTEN GYOKU-SEI-KO(AO-KO HONGASUMI)

The Masamoto’s Gyoku-Sei -ko Hongasumi Knives are made of a combination of blue carbon steel #2 and soft iron steel. All products are handcrafted. Blue carbon steel #2, which is created by mixing chromium and tungsten with white carbon steel, has a longer edge retention than white carbon steel #2. Compared to Kasumi knives, Hongasumi knives require many more steps during their forging process as well as craftsmen with superior skills. Hongasumi knives therefore, are higher quality and are ideal for both intermediate and advanced users.

MASAMOTO -SOHONTEN GYOKU-SEI-KO-HASSOU-UCHI(AO-KO LAYERED STEEL HONGASUMI)

The Masamoto Gyoku-Sei-Ko Layered Hongasumi knives are forged with a combination of blue carbon steel #2 and soft iron steel, which creates beautiful layers of mottled pattern. Blue carbon steel #2, which is created by mixing chromium and tungsten with white carbon steel, has a longer edge retention than white carbon steel #2. Hongasumi knives are ideal for intermediates and advanced users of Japanese traditional knives.

Sakai-Takayuki Kasumi White Steel Knives Series

The Sakai-Takayuki Kasumi Knives are made of a combination of white carbon steel and soft iron steel. All products are handcrafted. White carbon steel enables the sharpest cutting edge for all users. Compared to Hon-gasumi knives, Kasumi knives are more affordable. Kasumi knives are ideal for beginners of Japanese traditional knives.

Sakai-Takayuki INOX Lacquered Japanese Knife ``Shikisai`` Series

This is a standard knife using a special steel containing chromium and molybdenum, which is resistant to rusting and stays sharp. The coating used for handle and saya-cover ware exemplifies the beauty of Japan. We recommend as gift for your precious person.

Goh-Umanosuke-Yoshihiro Jyo-Saku Series (SHIRO-KO KASUMI)

Goh-Umanosuke-Yoshihiro Jyo-Saku Series are made of a combination of white carbon steel #2 and soft iron steel. All products are handcrafted. White carbon steel enables the sharpest cutting edge for all users. Compared to Hon-gasumi knives, Kasumi knives are more affordable. Kasumi knives are ideal for beginners of Japanese traditional knives.

Goh-Umanosuke-Yoshihiro Ao-ko Hongasumi-Series

The Ao-ko Hongasumi Series are made of a combination of blue carbon steel #2 and soft iron steel. All products are handcrafted. Blue carbon steel #2, which is created by mixing chromium and tungsten with white carbon steel, has a longer edge retention than white carbon steel #2. Compared to Kasumi knives, Hongasumi knives require many more steps during their forging process as well as craftsmen with superior skills. Hongasumi knives therefore, are higher quality and are ideal for both intermediate and advanced users.

Goh-Umanosuke-Yoshihiro Suminagashi( LAYERED STEEL )

Goh-Umanosuke-Yoshihiro SuminagashiI Layered Hongasumi knives are forged with a combination of blue carbon steel #1 and soft iron steel, which creates beautiful layers of mottled pattern. Blue carbon steel #1, which is created by mixing chromium and tungsten with white carbon steel, has a longer edge retention than white carbon steel #1. Hongasumi knives are ideal for intermediates and advanced users of Japanese traditional knives.

Goh-Umanosuke-Yoshihiro Wa-Chef’s Knife Series

Goh-Umanosuke-Yoshihiro Wa- Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged with 16 layers of steel in the Damascus tradition with a VG-10 core, this knife is complimented with a traditional Japanese style handcrafted natural Magnolia handle.

Tojiro-Pro All Stainless Japanese Style chef Knives Series

Tojiro-pro all stainless Japanese style knives, which is first in the industry, are launched. This series is Japanese style knives for next generations with the amazing sharpness and durability of stainless handles.

Tojiro Molybdenum Vanadium Steel Japanese Knives Series

Standard series of “Tojiro’s” stainless steel Japanese-style knives. Considering easiness to care, Tojiro employed molybdenum vanadium steel for the blades. It has corrosion resistance, so you do not have to worry about too much in your daily use. The edge is ,of course, “Tojiro’s” edging with no-compromise. We also recommend this as your first Japanese knife.