Traditional Japanese Professional Chef’s Knives (Hocho) vary from other types of kitchen knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed, as are Japanese chisels. Because of this, these type of blades can generally be honed to a sharper edge than can double bevel blades. However, the single bevel does make the edge more fragile, and the knives must be handled with care. Hon Kasumi refers to the lamination process which creates the misty appearance of the lamination line between the two kinds of metal. These type of blades are hand forged from a combination of hard Aogami Hagane ‘blue steel’ forge welded onto a piece of Jigane ‘soft backing material’. The most exacting standards as well as considerable time are required for this type of forge work. After forging and shaping, each blade is individually tempered to Rockwell hardness c63. The handles are made from Magnolia Wood, known for its water resistant qualities EachHocho comes nicely packaged, fully sharpened with complete instructions for maintaining a razor edge.