Double-edged knife structure

Traditionally, Western and Chinese knives have been characterized by their double-edged design, featuring symmetrical angles on both sides of the blade—a stark contrast to the single-edged nature of Japanese knives. However, the unique Japanese technique of Kasumi Hari Awase, a method that combines soft iron with hard steel, has gradually been incorporated into the manufacturing of Western-style kitchen knives in Japan.

Kasumi Hari Awase: A Blend of Durability and Precision

The integration of Kasumi Hari Awase in Western-style knives brings several distinct advantages:

• Enhanced Resistance: Kasumi Hari Awase knives exhibit greater resilience against cracking compared to full steel (Zenkou) knives. This attribute makes them a durable choice for various culinary tasks.

• Flexibility: While these knives are less prone to cracking, they do tend to bend more easily. This characteristic requires careful handling and maintenance to preserve the knife's integrity.

• Sharpening Considerations: Sharpening Kasumi Hari Awase knives demands attention to detail. It's crucial to sharpen not just the cutting edge but to ensure that the steel part of the blade maintains contact with the food. Failure to do so may result in a knife that is technically sharp but fails to cut effectively.

When sharpening a double-edged Kasumi Hari Awase knife, it's essential to visualize the cross-sectional structure of the blade. This approach ensures that both the soft iron and the hard steel components are honed properly, maintaining the knife's balance of sharpness and durability.