Description

The kasumitogi line is a reasonably priced line of traditional forged knives which work well for first-time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen. The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.

Specifications

Handle material	Magnolia Wood
Blade length	165 mm (6.5″)
Thickness at spine	3.5 mm
Thickness at tip	1 mm
Hardness (Rockwell scale)	59
Edge / Bevel	Single

Use & Care

Handwash in warm water and towel dry
Do not cut frozen foods
Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.

Sakai Takayuki Kasumitogi Kamagata Usuba 165mm (6.5″)

Description

Specifications

Use & Care

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