These professional knives are chisel ground. That means that one side displays a normal bevel and the other side is ground flat with a slight concavity. They are sharpened with waterstones by honing the bevel in a normal fasion and laying the knife on it's side to sharpen the reverse side. The blades are made from Shirogami Hagane "white steel" forge welded between layers of iron. The inner white steel is hardened to rockwell 62. The combination of the hard interior and soft exterior of the blade results in an excellent combination of toughness and edge holding capability. Handles are magnolia wood and the ferrules are buffalo horn. The knive are quite heavy. The Usuba or vegetable knife has a 6 3/4" blade and is 12 1/4" overall. The Sashimi or slicer has a 9" blade and is 14 3/4" overall. The Deba or chef's knife at the bottom position has a 6 3/4" blade and is 12 1/4" overall. Choose model below:

Product Code: KASUMI