With Japanese knives, there are two types of traditional methods for forging Japanese knives, the kasumi and the honyaki. The honyaki style of Japanese knife is forged from just one material while the kasumi style of Japanese knife will be forged together from two different types of material. The kasumi style knife is generally seen as being stiffer but it is an easier knife to maintain and it has “more give” in use. The right style of Japanese knife for a user depends on their cooking preparation style and demands. Kitchen Samurai offer an extensive range of Japanese knives.
This wide range of Japanese knives ensures that you can choose from the finest knives made for specialist and professional chefs. These knives combine the ancient traditions of Japanese knife culture with modern technology processes. This ensures that every knife is reliable, affordable while providing the user with a truly unique cutting experience. Anyone that is looking to complete their knife collection in style or wishes to develop their kitchen skills to a higher level will find that these knives provide the perfect addition to their skills and skill-set. Anyone that is serious about their cookery skills will appreciate the master craftsmanship and quality of Japanese knives.