Introducing the Bunmei Knife collection, a fusion of Japanese precision and culinary artistry. The major difference between traditional Japanese knives and the more familiar western style of knives is obvious at a glance. Traditional Japanese knives are sharpened with a one half to three quarter inch bevel on just one side. In almost all cases, western knives are sharpened with a one thirty second to one sixteenth inch bevel on both sides. The reason for the one-sided edge on the Bunmei knife is too improve sharpness. Bunmei knives are made of a high carbon stainless steel and also contain molybdenum and vanadium giving them excellent edge retention.