The Japanese chef knife styles we present in Korin’s collection are all handmade in Japan with the highest standards of quality and careful attention to detail. Traditional Japanese knivesare specialized knives that are sharpened on only one side of the blade to create a razor-sharp edge. This design creates an overall sharper cutting edge, makes resharpening easier, and allows for more sensitive culinary work.Western-style knives on the other hand, have thin, lightweight blades that are sharpened on both sides, a versatile design that caters to chefs of all cuisines.
