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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*
YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Shitan Handle 9.5" (240mm) Features
- Grade: Kasumi/ Knife Type: Yanagi Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged/ Blade Length: 9.5" (240mm)
- BOLSTER: Shitan / Handle Material: Shitan
- Hardness Rockwell C scale: 62-63
YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Shitan Handle 9.5" (240mm) Black Friday
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