Japanese Cooking Knife

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Japanese Cooking Knife
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 Traditional Japanese Cooking Knife are called
Kataba bocho (single sided edge/blade) that is
having a bevel on only one side of the blade (if
you are right handed, the bevel should be on your
right when you hold a knife.) Hence, if you cut
with a Japanese blade, you will find it has a
natural tendency to steer to the left. On the
other hand, Western knives, Ryouba Bocho, have a
bevel on both sides of the blade and so that the
knife will cut through food without steering. 
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SERVICES
FREE SHIPPING FREE NAME ENGRAVING SERVICE FREE
SHARPENING SERVICE.
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Honyaki
Honyaki is true-forged knives, made from one
material. This is generally a top-grade
knife-specific steel (blue and white steel are
most common). This is more likely to be used by a
professional chef or enthusiast in cooking.
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