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Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. The Kasumi is easier to maintain than the Honyaki. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs.
Not Stain-Resistant*
About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover
YOSHIHIRO- Shiroko-Kasumi Usuba Edo Type Chef Vegetable Knife 7.7" 195mm - MADE IN JAPAN Features
- Grade: Kasumi / Knife Type: Usuba Knife (Edo Type)
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged / Blade Length: 7.7" (195mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Magnolia
- Hardness Rockwell C scale: 62-63
YOSHIHIRO- Shiroko-Kasumi Usuba Edo Type Chef Vegetable Knife 7.7" 195mm - MADE IN JAPAN Black Friday
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