Japanese knives, which are manufactured using an advanced forging process in which a single piece of steel is forged to obtain the perfect shape  of the blade, include two main types: “kasumi” (fog) knives and “honyaki” (true forged) knives. , each technology has its own characteristics. Because the kasumi knife is made from a combination of hard steel and flexible soft iron, it combines strength with a sharp blade. On the other hand, a honyaki knife is forged entirely from a single material  and stays sharp longer after a single sharpening. Due to their excellent sharpness, the knives are applicable to a wide range of cooking techniques and ingredients. Traditional Japanese knives   are suitable for users who are proficient in using them. A feature of Japanese knives is the single KATABA edge sharpening.

In the world of Japanese chefs, it is believed that a chef has reached adulthood only when he knows not only how to use a knife, but also how to properly care for it. Every day after work, the chef sharpens and protects his knife, uses it carefully as if it were part of his body.

This gave rise to the belief that a spirit inhabits a tool that has been used for many years, as well as the custom of folding an old, broken knife into a hocho-zuka mound for kitchen knives to express gratitude for the years of its use   and  to pray. to improve their skills in using kitchen knives.