Sakai Kikumori master artisans have handed down their expertise throughout the generations, and they are still creating beautiful and sharp knives today. This ancient tradition includes heating Shiroko, or white steel, to unimaginable temperatures and then forcing it into cold water, and takes a real craftsman to tell when the metal is ready to be worked. The impurities in the metal are hammered out, and the steel is strengthened. Each and every single knife receives the same care and attention to detail, polished and sharpened, and prove that they can cut through food with ease.