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...

This knife from Tsukiji Masamoto, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice...

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

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

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

Kasumi knives like this Fuguhiki (Fugubiki) are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the ...

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

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...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...