Tsukiji Masamoto

This paring/petty knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cook...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

This knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps you ride the blade along bones, cartila...