From the Masters.
Kitchen knives that blur the line between tool and art. Ultra rare pieces by some of the most revered knife makers in Japan. The knives on this page are ones you likely won't ever see again.
Honyaki "True Fired"
A technique in which the blade is forged from a single piece of high-carbon steel. Using clay to apply differential heat treatments, the blade is quenched with either water or oil to create a soft spine, a hamon (or temper line) and a sharp, hard edge. This method of constructing a blade yields a superior sharpness and edge retention.
