This collection features a variety of knife types, including the Koyanagi, Petty, and Santoku, each designed for specific culinary tasks. Each knife in the Morimoto Craftsman Collection is a testament to Genki Morimoto's dedication to his craft, requiring meticulous attention to detail and time-honored techniques to complete. Finishes like Kasumi and Nashiji enhance the aesthetic appeal, while handles made from materials like buffalo ebony and black Ishime Urushi provide a comfortable and durable grip.

The blades are crafted from high-quality steels such as White Steel #2 (Shirogami #2) and Silver Steel #3, known for their exceptional sharpness and edge retention. Shirogami #2 (White Steel #2) is typically hardened to a Rockwell hardness (HRC) of 61-62, offering exceptional sharpness, ease of sharpening, and reliable edge retention. In contrast, Silver Steel #3 is usually hardened to an HRC of 60-61, providing excellent corrosion resistance alongside a balanced combination of sharpness, toughness, and durability.