The perfect rust-resistant knives that provide a cutting edge on par with the traditional steel Honyaki knives.
- Shiro Honyaki▼
- Shiro Mizu Honyaki▼
- Blue Honyaki▼
Shiro-ko (white steel) is the most traditional material used for Japanese knives, and is popular for its clean and precise cut, and ease of sharpening.
Shiro Mizu Honyaki
Shiromizu Honyaki knives consistently provide the perfect slice, but the blades are fragile and require the utmost care.
Ao-ko (blue steel) is produced by adding chrome and tungsten to white steel. Ao Honyaki knives are the most durable, and the sharpness of the hard blades lasts longer requiring the right sharpening stones.
- Shiro Kasumi▼
- Shiro Premier Kasumi▼
- Ao Premier Kasumi▼
Shiro Kasumi provides the sharpness only made possible by forging white steel at low temperatures.
Shiro Premier Kasumi
The Premier range with sharpness consistently providing perfect slices.
Ao Premier Kasumi
Ao Premier Kasumi knives are the most durable with long lasting sharpness, and highly recommended for chefs working in busy environments.
Rust-resistant double-edged Japanese style knives designed for a variety of food preparation.