The quality in the kitchen begins with the cut

The Japanese Hocho knives have a laminated steel blades, the minimum of layers are two when the knife is forged with the Awase (Kasumi) system. The " exterior " layers are of a soft steel (Jigane - for the spine and upper blade body)  and the core (cutting edge) is made of a special steel (Hagane) with a very good sharpness. 

The Honyaki knives are single-forged, using one single material (Hagane). Their sharpness is the longest lasting of Japanese blades. It is very difficult to forge and only experienced craft smith can do it.  One example in our website is the Master knife.